Potato Gnocchis in Mushroom Pesto

By Nikki Brown
November 5, 2017
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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 - http://www.mynutricounter...
Nikki Brown

Serves: 20

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.

More Great Recipes: