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19
PAGE HEADER.....
RECIPES
POTATO GNOCCHI WITH PESTO
Serves 4–6
INGREDIENTS
1 kg medium size Desiree, Dutch Cream or
Nicola potatoes
1 egg, lightly beaten
¾ cup (110g) plain four, plus extra for dusting
salt
Pesto
1 cup firmly packed basil leaves
1 clove garlic
1 teaspoon lemon juice
2 tablespoons toasted pine nuts
3 tablespoons grated Parmesan cheese
¼ 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 2.5cm pieces.
Place potatoes into a large saucepan and
cover with cold water. Cover and bring
to the 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
potato 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
go gluey.
5. Place potato onto a clean flat work
surface and make a well in the centre.
Pour egg into the centre 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 2cm in diameter. Cut
each log into 1.5 cm portions.
7. Bring a large pot of water to the 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 stirred through pesto.
BSB380_IB_B13_FA.indd 19 8/02/13 4:22 PM
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