Potato gnocchi with pesto Recipe | Food Network UK
This mouth-watering recipe is ready in just 2 hours and 15 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Food processor
- Potato masher
- Chef's knife
- Cutting board
- Fork
- Baking sheet
- Parchment paper
- Plastic wrap
- Saucepan
- Pot
- Skillet
- Mixing bowl
- Spatula
- Whisk
- Slotted spoon
- Stove
- Refrigerator
Ingredients
- 4 large waxy-style potatoes (about 1.25kg), peeled and cut into sixths
- 175g plus 2 tbsp plain flour
- 2 large egg yolks
- 1/2 tsp fine salt
- Generous pinch freshly ground nutmeg
- Freshly ground black pepper
- 125ml double cream
- 1/2 basil pesto recipe, recipe follows
- 90g loosely packed basil leaves, washed and dried thoroughly
- 2 tbsp toasted pine nuts
- 2 tbsp freshly grated Parmesan
- 1/4 tsp minced garlic
- 1/2 tsp salt
- 65ml plus 1 tbsp extra-virgin olive oil
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