Gnocchi with Pistachio Pesto

If you ever wondered what eating a cloud is really like - give this pistachio gnocchi recipe a try! You will not be disappointed.

Ingredients

Pesto
basil
pistachios
Grana Padano
salt
olive oil
lemon juice or vinegar

Method

Add all ingredients except oil into a food processor and blitz till combined. Once combined add oil till desired consistency.

Ingredients

Gnocchi
250 g plain flour (maybe more maybe less)
750 g potatoes
1 egg
nutmeg
salt

Method

1. Cook potatoes with skin on, then peel while still hot.

2. Use a ricer to mash potatoes directly onto work surface.

3. Add eggs, nutmeg, salt, and flour, knead with hands till dough is formed (top tip: add just enough flour for the dough to come together).

4. Roll dough into logs and cut into pieces about 2cm long.

5. Cook in a pot of boiling water until they float and water starts to boil again.

6. Add a little bit of oil and desired amount of pesto into a pan on medium heat.

7. Once gnocchi is cooked transfer directly into pan (make sure a little bit of the cooking water comes with the gnocchi) and mix gently.

8. Once combined serve immediately and enjoy.