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, left unpeeled
• 1 large free-range egg, beaten
• 300g '00' flour
• Pinch of rock salt, freshly ground

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 Italian-style hard cheese, grated

To garnish

• A few pieces of rocket optional

Method

1. Preheat your oven to 200°C/gas mark 6.
2. Coat the 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 potatoes into a large pan of boiling water and simmer for 25 minutes until soft.
3. Scoop the potato flesh out in a bowl and add the egg and salt. Mash together.
4. Add 200g flour and mix together to make a light dough.
5. Place the remaining flour on your work surface and knead the dough bringing the flour in. This should only take a moment.
6. Divide the dough into four balls and gently roll out to form a sausage shape. Cut 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 2 days or frozen.
7. Bring a large pan of salted water to the boil. While you are waiting for the water to boil, make the pesto by simply processing all the ingredients in a food processor. Set aside.
8. Drop the gnocchi into the water. When it rises to the surface it is ready. This should take no more than 2 minutes. You may need to cook the gnocchi in batches.
9. The gnocchi is ready at this point. If you want it crispy, you can fry it in a little olive oil for 5 minutes on each side.
10. Serve while still hot, coated in your freshly made pesto and topped with a few pieces of rocket for decoration.