Gnocchi with basil pesto

Name: Gnocchi with basil pesto
Cuisine: British
Ingredients: 250 g charlotte potatoes; 100 g flour; 1 egg; Bunch basil; 50 g pine nuts; 50 g Parmesan; 3 tablespoons olive oil; 1 clove garlic; Salt; Pepper

Bethan Rowe @cook_13325462

Gnocchi with basil pesto

Bethan Rowe @cook_13325462

Saved

Ingredients

250 gcharlotte potatoes
100 gflour
1egg
Bunchbasil
50 gpine nuts
50 gParmesan
3 tablespoonsolive oil
1 clovegarlic
Salt
Pepper

Saved

Steps

1

Peel the potatoes and boil in water for 25 mins. Once cooked, drain and leave to cool.
2

Whisk cool potatoes with a handmixer. Add flour and egg and mix until it forms a dough. Roll the dough into four balls.
3

Roll each dough ball into long sausage strips and cut at diagonals. Place on a tray, cover with cling film and refrigerate for 30 mins.
4

Using a mixer, blitz the basil, olive oil, garlic, Parmesan and pine nuts in a blender. Add salt and pepper to taste.
5

Take the gnocchi out of the fridge and pop into salted boiling water for 3 mins.
6

Drain the gnocchi and serve with as much pesto as you like.