Potato Gnocchi with Kale and Pistachio Pesto and Spring Onions | Seven Hills Winery
This bright dish has a lot going on, and our Seven Hills Vineyard Merlot can handle it: the nuttiness of the pistachio, the sweetness of Spring onions, and the herbal tones of kale.
Ingredients
- 2 pounds russet potatoes, cooked and riced
- 5 egg yolks
- ⅔ cup of grated parmesan
- ¾ cup AP flour, plus more for dusting
- 1¼ cups of blanched and shocked Kale (approx. 2 bunches)
- ¼ cup shelled pistachio nuts
- ⅔ cups grated parmesan
- ¼ cup chopped parsley
- ⅔ cups EVOO
- ¼ cup lemon juice
- Salt and pepper to taste
- ¾ cup spring onions, sliced into thin half moons
- 2 Tablespoons olive oil
- Salt to taste
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