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🍽️ Fresh Gnocchi with Homemade Pesto

674 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• salt
• 1 egg
• 200 g flour
• nutmeg
• flour (for working)
• 2 handfuls basil
• 1 clove garlic
• 2 tbsp pine nuts (roasted)
• 40 g grated parmesan
• 100 ml olive oil
• 1 tsp lemon juice
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 30 minutes until tender.
3. 3. Remove the potatoes from the pot and let them drain.
4. 4. Peel the warm potatoes.
5. 5. Press the potatoes through a potato ricer.
6. 6. Let the pressed potatoes steam off briefly to remove excess moisture.
7. 7. Add an egg and some flour to the potatoes.
8. 8. Season the mixture with salt and a pinch of ground nutmeg.
9. 9. Knead everything into a soft, pliable dough.
10. 10. Add only as much flour as necessary so that the dough no longer sticks to your hands.
11. 11. Divide the dough into finger-thick rolls.
12. 12. Cut the rolls into pieces about 1.5 cm wide.
13. 13. Roll each piece over the back of a fork to create the classic gnocchi shape.
14. 14. Rinse the basil under cold water.
15. 15. Shake the basil dry.
16. 16. Pick the basil leaves off the stems.
17. 17. Place the basil leaves in a blender.
18. 18. Add a peeled garlic clove, pine nuts, grated Parmesan cheese, and oil.
19. 19. Blend the ingredients into a fine, creamy paste.
20. 20. Season the pesto with lemon juice, salt, and pepper.
21. 21. Add the gnocchi to boiling salted water.
22. 22. Let the gnocchi simmer gently for about 5 minutes until they float to the surface.
23. 23. Remove the gnocchi with a slotted spoon.
24. 24. Add the gnocchi directly to the pan with the pesto.
25. 25. Add a small splash of cooking water.
26. 26. Gently toss the gnocchi to coat them evenly with the sauce.
27. 27. Plate the gnocchi with pesto.
28. 28. Serve the gnocchi immediately.

Nutrition per serving

• kcal: 674
• Protein: 17 g · Fett/Fat: 31 g · Carbs: 80 g