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🍽️ Homemade Gnocchi with Fresh Basil Pesto

677 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• 3 tbsp pine nuts (15 g each)
• 1 clove garlic
• 1 bunch basil (20 g each)
• 75 ml olive oil
• 100 g Parmesan (32 % fat in dry matter)
• salt
• nutmeg
• 100 g potato starch
• 1 egg
• 75 g spelt wholemeal flour

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Line a baking sheet with baking paper.
3. 3. Place the potatoes on the sheet.
4. 4. Preheat the oven to 180 degrees Celsius top and bottom heat.
5. 5. Bake the potatoes for about 50 minutes until cooked through.
6. 6. Heat a pan without oil over medium heat.
7. 7. Toast the pine nuts in the pan for 3 to 4 minutes.
8. 8. Remove the pine nuts from the pan and set them aside.
9. 9. Peel the garlic.
10. 10. Chop the garlic roughly.
11. 11. Wash the basil under running water.
12. 12. Shake the basil dry.
13. 13. Pluck the basil leaves off the stems.
14. 14. Reserve a few leaves for decoration.
15. 15. Place the rest of the basil in a tall cup.
16. 16. Add 2 tablespoons of the toasted pine nuts.
17. 17. Add the chopped garlic.
18. 18. Add the oil.
19. 19. Finely grate about 20 grams of Parmesan cheese.
20. 20. Add the grated Parmesan to the cup.
21. 21. Blend the mixture smooth using a hand blender.
22. 22. Season the pesto with salt.
23. 23. Let the baked potatoes cool for about 5 minutes.
24. 24. Peel the still warm potatoes.
25. 25. Press the potatoes through a potato ricer into a bowl.
26. 26. Add salt to the potatoes.
27. 27. Add a pinch of freshly grated nutmeg.
28. 28. Add the starch.
29. 29. Add the egg.
30. 30. Add the flour.
31. 31. Finely grate 50 grams of Parmesan cheese.
32. 32. Quickly knead the grated Parmesan into the dough to form a smooth gnocchi mixture.
33. 33. Roll the dough into ropes the thickness of a thumb.
34. 34. Press the ropes slightly flat.
35. 35. Cut the ropes into pieces about 2 centimeters wide.
36. 36. Shape each piece into a slight oval in your hand.
37. 37. Press a small indentation into the center of each piece.
38. 38. Fill a large pot with salted water.
39. 39. Bring the water to a simmer.
40. 40. Cook the gnocchi over low heat for about 5 minutes.
41. 41. Remove the gnocchi from the water once they float to the surface.
42. 42. Lift the gnocchi out of the water with a slotted spoon.
43. 43. Gently toss the gnocchi with the pesto.
44. 44. Serve the gnocchi in deep plates.
45. 45. Grate the remaining Parmesan cheese coarsely over the top.
46. 46. Sprinkle the leftover pine nuts over the top.
47. 47. Sprinkle the reserved basil over the top.
48. 48. Serve the gnocchi with basil pesto.

Nutrition per serving

• kcal: 677
• Protein: 21 g · Fett/Fat: 33 g · Carbs: 73 g