Potato Gnocchi with Mixed Herb Pesto

Potato Gnocchi with Mixed Herb Pesto

We really love this warm and comforting dinner. It went down a storm here at Made in Hackney and any left over pesto works great as a dip with some crunchy veg.

Ingredients

Pesto Ingredients

  • 100 grammes mixed herbs
  • 50 grammes nuts or seeds
  • 1 tablespoon of nutritional yeast
  • 1 clove garlic
  • Olive oil
  • Sea salt
  • Freshly ground black pepper

Gnocchi Ingredients

  • 1 kilogram of floury potatoes
  • 250 grammes plain flour
  • 1 teaspoon salt
  • Olive oil

Method

Pesto Method

  1. Toast the nuts/seeds in a dry pan on a high heat for three minutes shaking frequently and leave to cool.
  2. Crush the garlic with some sea salt in the mortar and pestle.
  3. Add the nuts/seeds and pound
  4. Finely chop the herbs and add to the mortar and pestle and pound. 
  5. Add the nutritional yeast
  6. Gradually add the olive oil until a loose but textured paste.
  7. Add sea salt and pepper to taste
  8. Spoon over the gnocchi when you are ready and put any left over into a sterilised jar and keep in the fridge for two weeks, topping up with olive oil when necessary.

Gnocchi

  1. Boil the potatoes in a large pan of water until they are soft
  2. Peel the potatoes and mash them or rice them
  3. Put the mash on a floury surface and gradually add the flour
  4. Knead the flour into the mash until you have a soft dough that’s not too sticky
  5. Divide the dough into small balls and roll the balls into snakes
  6. Cut the snakes into small squares
  7. Roll each square on a fork to leave lines
  8. Place each gnocchi on a floured towel
  9. Boil a large pan of water with some olive oil and salt
  10. Drop the gnocchi into the pan and when they rise they are ready
  11. Serve with pesto

 

photo credit: pixabay



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