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Potato Gnocchis in Mushroom Pesto

 
9

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

servings

Prep

15

min

Cook

20

min

Ready

35

min

 

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

  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 almond 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 gnocchi with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
  8. Serve topped with chopped basil leaves.

 

* not incl. in nutrient facts

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