Potato Gnocchis in Mushroom Pesto

November  5, 2017
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Photo by MyNutriCounter
  • Serves 20
Author Notes

A wholesome, hearty and healthy version of the much loved Italian dish, Gnocchi. In this recipe it has been combined with a mushroom pesto which complements the flavours perfectly. Nutritious can be more delicious. The recipe can be found here -
Nikki Brown

What You'll Need
  • For the Gnocchis
  • 200 grams potatoes
  • 250 grams potato flour
  • 2 pieces eggs
  • 1 piece salt, to taste
  • 1 piece pepper, to taste
  • 1 piece basil leaves (for garnish)
  • For the Mushroom Pesto
  • 250 grams wild mushrooms
  • 50 grams shallots
  • 50 milliliters olive oil
  • 50 grams pine nuts
  • 1 piece salt, to taste
  • 1 piece pepper, to taste
  1. Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.
  2. Peel and boil potatoes until fully cooked.
  3. Mash the potatoes.
  4. Add in eggs and almound flour and knead into a dough.
  5. Form dough into 1 inch round logs and cut into 1 inch pieces.
  6. Cook in a pot of salted boiling water until they float to the top. Drain and set aside.
  7. Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
  8. Serve topped with chopped basil leaves.

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