Potato Gnocchis in Mushroom Pesto
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Preparation Time : 10-15 mins
Cooking Time : 15-20 mins
Serves : 20
Cuisine :
Italian»
Tags :
Dinner, Gluten-free, Gnocchi, Lunch, Mains, Starter, Vegetarian
Ingredients :
For the Gnocchis
200g/7oz potatoes
250g/9oz potato flour
2 eggs
salt, to taste
pepper, to taste
basil leaves (for garnish)
For the Mushroom Pesto
250g/9oz wild mushrooms
50g/2oz shallots
50ml/1.75fl oz olive oil
50g/2oz pine nuts
salt, to taste
pepper, to taste
Method :
- Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.
- Peel and boil potatoes until fully cooked.
- Mash the potatoes.
- Add in eggs and almound flour and knead into a dough.
- Form dough into 1 inch round logs and cut into 1 inch pieces.
- Cook in a pot of salted boiling water until they float to the top. Drain and set aside.
- Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
- Serve topped with chopped basil leaves.
Source :
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