Potato Gnocchis in Mushroom Pesto
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.
Yield
20 servingsPrep
15 minCook
20 minReady
35 minIngredients
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
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
Directions
- 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 almond 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 gnocchi with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
- Serve topped with chopped basil leaves.
