|Sat Fat 3g|
Add a dash of Italian influence to your spuds with this fantastic pesto gnocci recipe. Here you’ll learn how to make gnocci from scratch which you can begin applying to all of your future gnocci recipes – it’s a lot cheaper and completely adaptable. To truly extract the potential from this dish an excellent mix of pesto, walnuts and pancetta is added turning the taste up a notch. Get to know the full method below.
Boil the potatoes in slightly salted water until tender, drain and mash. Do try to get the mash as lump free as possible.
While the potatoes are cooking gently toast the chopped walnuts in a dry frying pan. In the same pan cook the pancetta in a little olive oil until crisp, remove from the pan and place onto kitchen roll until needed.
Spoon the mash into a large mixing bowl, season with salt and milled pepper, add the sage and plain flour, using a wooden spoon mix to form a dough. Knead for a couple of minutes.
Split the dough in half and roll both into a long sausage about 2cm thick. Cut the sausage into 3cm pieces and if you have time gently press each gnocchi with the back of a fork for an authentic look.
Bring a pan of salted water to the boil and add the gnocchi in batches, when the gnocchi rise to the top scoop out with a slotted spoon into a large serving bowl.
When all the gnocchi are cooked toss in the pesto and serve with a sprinkling of the toasted walnuts and pancetta.
If you have some parmesan in the fridge feel free to grate a little over and enjoy.
See this recipe being rustled up below and head to video recipes to watch more fantastic potato.IE creations!
For the Gnocchi
500g Rooster or Maris Piper potatoes, peeled and cubed
1tbsp fresh chopped sage
200g plain flour
Salt and milled pepper
75g walnuts roughly chopped
4 slices of pancetta
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