No one can say no to pillow-y gnocchi pasta! For a fresh twist on the traditional basil pesto, why not substitute in cilantro for a bold kick of flavor? This recipe is perfect for turning your cozy pasta nights into something extra special at home.
Ingredients
Servings: 4
- 3 potatoes
- 200 grams wheat flour (T55 unleavened)
- 1 egg
- Salt, to taste
- Nutmeg, to taste
- Pepper, to taste
- 40 grams fresh cilantro (chopped)
- 1 clove garlic
- 20 grams pine nuts (crushed, plus 2 tablespoons for garnish)
- ½ cup olive oil
- 1 tsp salt
Instructions
- Preheat the oven to 400ºF.
- Bake the potatoes with the skins on, and peel them once they’ve slightly cooled.
- Mash the potatoes in a bowl until smooth.
- Mix in the flour, egg, salt, nutmeg, and pepper, kneading well until a soft dough forms.
- On a floured surface, roll out small portions of dough. Add extra flour if necessary. Cut the dough into pieces about 2 cm long.
- To make the pesto, blend the cilantro, garlic, pine nuts, olive oil, salt, and cheese in a food processor until smooth.
- Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, then remove with a slotted spoon.
- Reserve the cooking water and toast the extra two tablespoons of pine nuts in a dry pan.
- Thin the pesto sauce with 1-2 tablespoons of the reserved cooking water, then toss the gnocchi in the sauce.
- Serve immediately, topped with toasted pine nuts and extra cheese if desired.
Looking to grow your own fresh herbs? Check out our Classic Culinary Kit or Herb Starter Kit to keep your kitchen stocked with fresh cilantro and other delicious herbs all year round!
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