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🍽️ Crispy Gnocchi with Fresh Wild Herb Pesto

896 kcal · 30 min · 4 servings

Ingredients

• 800 g floury potatoes
• salt
• 150 g flour
• 2 eggs
• 100 g mixed wild herbs (e.g. watercress, dandelion and young stinging nettles... )
• 3 garlic cloves
• 50 g roasted pine nuts
• 50 g freshly grated parmesan
• 200 ml olive oil
• pepper (from the mill)
• 2 tomatoes
• 40 g freshly shaved parmesan
• arugula (for garnishing)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot of boiling salted water.
3. 3. Cook the potatoes for about 30 minutes until tender.
4. 4. Drain the water.
5. 5. Peel the warm potatoes.
6. 6. Press the potatoes through a potato ricer.
7. 7. Add salt, eggs, and flour to the potato mixture.
8. 8. Knead everything into a smooth dough.
9. 9. Shape the dough into finger-thick rolls.
10. 10. Cut the rolls into 1 cm wide pieces.
11. 11. Press the gnocchi with the back of a fork.
12. 12. Place the gnocchi on a floured kitchen towel.
13. 13. Let the gnocchi rest for 1 hour.
14. 14. Wash the wild herbs thoroughly.
15. 15. Shake the herbs dry.
16. 16. Peel the garlic.
17. 17. Finely chop the herbs and garlic.
18. 18. Puree the herbs, garlic, and pine nuts.
19. 19. Stir the grated cheese into the pesto.
20. 20. Gradually mix the oil into the pesto.
21. 21. Season the pesto with salt and pepper.
22. 22. Blanch the tomatoes briefly with boiling water.
23. 23. Peel the tomatoes.
24. 24. Quarter the tomatoes.
25. 25. Remove the seeds.
26. 26. Dice the tomatoes.
27. 27. Bring plenty of salted water to a boil in a pot.
28. 28. Add the gnocchi to the boiling water.
29. 29. Cook the gnocchi over low heat for about 5 minutes.
30. 30. Remove the gnocchi once they float to the surface.
31. 31. Stir the pesto with a little hot cooking water.
32. 32. Lift the gnocchi out with a slotted spoon.
33. 33. Let the gnocchi drain briefly.
34. 34. Place the gnocchi in pre-warmed plates.
35. 35. Mix the gnocchi with the pesto and diced tomatoes.
36. 36. Sprinkle the dish with grated Parmesan.
37. 37. Garnish the dish with arugula.
38. 38. Serve the gnocchi immediately.

Nutrition per serving

• kcal: 896
• Protein: 23 g · Fett/Fat: 61 g · Carbs: 63 g