Cheesy Pesto Purple Gnocchi Recipe

Photo: Uncut Recipes

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TRADITIONAL ITALIAN RECIPE: This is one of those combination you'll never regret. This cheesy pesto gnocchi recipe can make a fantastic first dish alone even without second course. If you have the Gnocchi ready in the fridge, It's gonna be super easy to put together.

As gnocchi cook in the boiling water, they release starch. That water can be used to make a very thick cream when combined with the Cheese and Pesto.

 

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Skill Level:	Time: 1 Hour
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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For the Pesto Sauce:

 

01 - Put all ingredients into a food processor ( or smash everything by hand ) until smooth.

 

02 - Pour the Pesto into a bowl and cover with a little Olive Oil and store in the fridge until you are ready to use it.

 

 

 

For the Gnocchi:

 

03 - Boil the Potatoes in their skins, without their skins or chopped.

 

 

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04 - After about 25 minutes turn the heat off and tip them into a colander to drain.

 

05 - While still hot peel off the skin.

06 - Pass the Potatoes through a potato ricer.

 

 

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07- Let the mash cool slightly, sprinkle over the Flour, add 2 generous pinches of Salt, pour in the Egg. Mix it together. After a minute or two it will form into a Dough. Knead lightly. When it reaches a pliable consistency, it's ready.

 

08 - Sprinkle the surface with Flour. Slice a fist-sized piece from the Dough ball and roll out into lengths that are about 3cm / 1.1in thick.

09 - Use a knife to cut off 2cm / 0.8in pieces off the roll.

 

 

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10 - You can either leave the Gnocchi smooth or give the classic gnocchi-shape by pressing the Gnocchi against the prong of a fork and rolling it off.

 

 

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11 - Place the Gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.

 

12 - Boil some water in large and deep pan. Add some Salt.

 

13 - When the Gnocchi have all bobbed to the surface, they're ready to serve. Scoop them out with a sieve, shake off the water and transfer them inside a saucepan containing Pesto and Melty Cheese.

 

 

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14 - Mix everything to combine. Serve.

Notes:

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- The size of the Gnocchi can vary as desired.

 

- You can leave them as they are, even without the lines.

 

- Sprinkle some Flour on and put them in the frige for 24 hours. Remember, Gnocchi contain Eggs, so the sooner you eat them, the better.

 

 

 

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Written by: Uncut Recipes

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