Potato Gnocchis in Mushroom Pesto
By: Nikki Brown
Published: Saturday, September 23, 2017 - 5:41am

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

Preparation

1 Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside. 2 Peel and boil potatoes until fully cooked. 3 Mash the potatoes. 4 Add in eggs and almound flour and knead into a dough. 5 Form dough into 1 inch round logs and cut into 1 inch pieces. 6 Cook in a pot of salted boiling water until they float to the top. Drain and set aside. 7 Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto. 8 Serve topped with chopped basil leaves.

About

A wholesome, hearty and healthy version of the much loved Italian dish, Gnocchi. In this recipe it has been combined with a mushroom pesto which complements the flavours perfectly. Nutritious can be more delicious.