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.com/potato-gnocchis-in-mushroom-pesto/
—Nikki Brown
Ingredients
- For the Gnocchis
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200 grams
potatoes
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250 grams
potato flour
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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
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50 grams
shallots
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50 milliliters
olive oil
-
50 grams
pine nuts
-
1 piece
salt, to taste
-
1 piece
pepper, to taste
Directions
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Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.
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Peel and boil potatoes until fully cooked.
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Mash the potatoes.
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Add in eggs and almound flour and knead into a dough.
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Form dough into 1 inch round logs and cut into 1 inch pieces.
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Cook in a pot of salted boiling water until they float to the top. Drain and set aside.
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Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
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Serve topped with chopped basil leaves.
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