Potato and flour dumplings with pesto

Potato and flour dumplings with pesto

Gnocchi di patate al pesto

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Many people try to make gnocchi without managing to achieve the perfect softness and lightness of a cloud. To have a perfect plate of gnocchi, which are also very good with a tomato sauce, follow this recipe exactly. Here I suggest you add quagliata or junket to make a pesto popular in the eastern parts of Liguria, but you could leave this out.

Gnocchi

Ingredients

Quantity Ingredient
800g floury potatoes
200g italian ‘00’ flour
1 medium egg
salt and pepper, to taste
60g parmesan cheese, freshly grated

Sauce

Quantity Ingredient
1 recipe Pesto
2 tablespoons quagliata, creme fraiche or junket, (optional)

Method

  1. Preheat the oven to 200°C. Pierce the potatoes a few times with a knife, place in the oven and bake for 1 hour until tender. Scoop the cooked flesh out into a bowl and mash to a puree. Do not use a machine, as this makes the potato too sticky. Mix the potato puree with the flour and egg. Work it together, kneading with your hands, until it is a homogeneous mixture. Taking a little at a time from the pile of dough, form it on a floured work surface into sausage shapes 2cm in diameter. Cut 2cm chunks with a knife then lightly press, away from you, against the tines of an upright fork to get ridge indentations. (These will help to collect more sauce.) Place the finished gnocchi on a clean pre-floured cloth.
  2. Meanwhile, make the pesto, adding the curdled milk or junket if you like. When finished, put it in a saucepan big enough to hold the gnocchi and add a little water. The sauce has to remain raw although warm, so heat it through very, very gently.
  3. Cook the gnocchi in plenty of boiling salted water. After 30 seconds to 1 minute the gnocchi will swim up to the surface of the water. They are now cooked. Scoop them out with a slotted spoon and put into the pan with the pesto. Mix well, season to taste and serve immediately with a sprinkling of grated Parmesan.

Alternatives

  • You can make green gnocchi just as you can green pasta. For this amount of gnocchi mixture, add 300g cooked spinach, drained and squeezed very dry. Mix into the basic gnocchi dough, adding more flour if the mixture seems too wet.

    These gnocchi are also delicious with a blue cheese and spinach sauce. Just melt 30g of butter in a pan, add 150g Gorgonzola dolce cheese, broken into small pieces, and stir and dilute with milk as required. Add 250g spinach leaves and leave them to wilt, at which point the sauce is ready.
Tags:
Antonio
Carluccio
pasta
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again