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RECIPES
PAge heAder.....
POTATO GNOCCHI WITH PESTO
Serves 4–6
INGREdIENTS
2
⁄
lb (1kg) medium size russet potatoes
1
4
1 egg, lightly beaten
¾ cup (110g) all purpose flour, plus extra
for dusting
salt
Pesto
1 cup (60g)firmly packed basil leaves
1 clove garlic
1 teaspoon lemon juice
2 tablespoons toasted pine nuts
3 tablespoons grated parmesan cheese
¼ (60ml) cup olive oil
Salt and freshly ground black pepper
METHOd
1.
To make pesto: combine all ingredients
into a small processor or blender.
Process until smooth. Season to taste
with salt and pepper.
2.
Peel potatoes and cut into 1" (2.5cm)
pieces. Place potatoes into a large
saucepan and cover with cold water.
Cover and bring to a boil over a high
heat. Once boiling remove lid and
cook for about 20–25 minutes or until
potatoes are tender and a skewer can be
inserted easily. Drain potatoes well.
3.
Place potatoes back into the dry
saucepan and gently shake the potatoes
in the saucepan over a low heat for
1–2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes.
4.
Assemble the motor body with the
masher attachment set to the finest
setting; using speed 15 mash potatoes
until smooth. Do not over process as this
will cause the potatoes to be gluey.
5.
Place potato onto a clean flat work
surface and make a well in the center.
Pour egg into the center and add flour
and salt. Knead mixture gently together
to form a soft dough.
6.
Cut dough into 10 portions and roll into
a long thin logs ¾ in (2cm) in diameter.
Cut each log into ½" (1.5cm) portions.
7.
Bring a large pot of water to a boil; once
boiling add salt. Gently drop 20–25
gnocchi into cooking water. Stir once;
when gnocchi rises to the top, scoop
out with a slotted spoon and place into
a large bowl. Repeat with remaining
gnocchi.
Serve gnocchi with pesto.
15
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