Easy gnocchi with creamy pesto
When you realise how quick and easy it is to make your own gnocchi and pesto, you’ll wonder why you ever bought it ready-made. The gnocchi is potato-free, which makes it super speedy to prepare. Serve with crispy-fried sage leaves to make this dish extra-special. For this recipe you will need a large piping bag fitted with a large plain nozzle.
Ingredients
- Egg1 ცალი
- Milk50 ml
- Double cream50 ml
- Olive Oil15 ml
Instructions
5 steps- 1
To make the gnocchi, toss the flour, Parmesan and 1 teaspoon of salt in a large bowl. Add the mascarpone and egg and mix well with a wooden spoon to form a smooth dough. Spoon into a large piping bag, fitted with a large plain nozzle.
- 2
To make the pesto, put all the ingredients in a blender and blitz until well combined. Season with salt and ground black pepper and set aside.
- 3
Half-fill a large saucepan with water, add ½ teaspoon of salt and bring to the boil. Hold the piping bag above the water and pipe the gnocchi a little at a time into the hot water, using scissors or a small sharp knife to snip into short lengths, each around 3cm/1¼in long.
- 4
Boil the gnocchi for 2 minutes, or until all the pieces rise to the surface. Drain in a colander and return to the saucepan. Add the pesto and toss together.
- 5
Divide between two warmed pasta bowls and season with ground black pepper and extra Parmesan. Serve with fried sage leaves, if you like (see tip, below).
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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