Potato Gnocchi with Pistachio Pesto and Purple Sprouting Broccoli from The Vegetarian Kitchen by Pru

Name: Potato Gnocchi with Pistachio Pesto and Purple Sprouting Broccoli from The Vegetarian Kitchen by Pru
Ingredients: 2 large egg yolks; 3 large baking potatoes; salt and black pepper to season; ½ garlic clove; a pinch of freshly grated nutmeg; 50 g vegetarian Parmesan-style cheese, grated, plus extra to serve; 200 g purple sprouting or Tenderstem broccoli, chopped into bite-sized pieces, to serve; 50 g pistachios, toasted (see Tips); 15 g vegetarian Parmesan-style cheese, cut into chunks; 1 tbsp extra virgin olive oil; 5 tbsp extra virgin olive oil; 60 g potato starch

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Making potato gnocchi is simple, fun to do, and very satisfying. And they can be truly delicious. The trick is to season them well and make sure the sauce packs a punch – lots of mature cheese,...

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Ingredients

2 large egg yolks
3 large baking potatoes
salt and black pepper to season
½ garlic clove
a pinch of freshly grated nutmeg
50 g vegetarian Parmesan-style cheese, grated, plus extra to serve
200 g purple sprouting or Tenderstem broccoli, chopped into bite-sized pieces, to serve
50 g pistachios, toasted (see Tips)
15 g vegetarian Parmesan-style cheese, cut into chunks
1 tbsp extra virgin olive oil
5 tbsp extra virgin olive oil
60 g potato starch