Homemade Gnocchi with Basil Pesto

Preparation Notes

Overall time to make this dish will vary depending on the method chosen to cook the potatoes.

Ingredients

For the Gnocchi

• 2 tbsp olive oil
• 4 large potatoes
• 1 large free-range egg, beaten
• 300g '00' flour
• Pinch of salt

For the pesto

• 50g fresh basil
• 3 cloves garlic, chopped
• ½ tsp salt
• ½ tsp black pepper
• 125ml extra virgin olive oil
• 45g pine nuts, lightly toasted
• 90g Vegetarian Italian-style hard cheese, grated

To garnish

• A few pieces of rocket optional

Method

1. Preheat your oven to 200°C/fan 180°C / gas 6.
2. Coat the unpeeled potatoes in a little olive oil and bake in the oven for 50 minutes. Remove from the oven and allow to cool slightly. Alternatively, you can put the unpeeled potatoes into a large pan of boiling water and simmer for 25 minutes until soft.
3. Split open the cooled potatoes and scoop the flesh out in a bowl. Add the egg and salt. Mash together until combined.
4. Add 200g flour and mix together to make a light dough.
5. Sprinkle the remaining flour on a work surface. Transfer the dough to the floured surface and knead together bringing the sprinkled flour. Knead until combined. Do not over-knead.
6. Divide the dough into four balls and gently roll out to form sausage shapes. Cut into each sausage into 3cm pieces and place on lightly floured tray making sure the individual pieces don’t stick together. Gnocchi can be refrigerated at this stage for up to 2 days or frozen.
7. On a medium heat, bring a large pan of salted water to the boil. While you are waiting for the water to boil, make the pesto by simply blending all the ingredients in a food processor. Set aside.
8. Carefully drop the gnocchi into the water. When it rises to the surface it is ready. This should take no more than 2 minutes. Cook the gnocchi in batches if needed to avoid over crowding the pan.
9. The gnocchi is ready at this point. For crispy gnocchi, fry the pieces in a little olive oil for 5 minutes on each side until golden brown.
10. Transfer the gnocchi to warm serving bowls. Toss in the pesto and garnish with rocket leaves. Serve immediately.