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

app.ckbk.com

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