Gnocchi Piedmontaise with Basil and Pine Nut Pesto
Posted: 18 October '09 by Niall
Here’s a great recipe for gnocchi Piedmontaise, submitted by one of our newest members. Thanks Sarah!
Serves 4
Ingredients:
For the Gnocchi:
- 150g warm mashed potato
- 1 egg yolk
- 15g unsalted butter
- 55g plain flour
- Maldon sea salt
- Freshly ground black pepper
- Fresh nutmeg, grated
For the Pesto:
- 50g fresh basil
- 1 garlic clove
- 30g pine nuts (or walnuts)
- Zest of one lemon
- 40g Grated Parmesan
- 120ml Good quality olive oil
Method:
- The pesto is made, rather simply, by placing all of the ingredients into a food processor and blending to create a rustic pesto, the recipe is easily adapted to suit individual tastes. This can be easily frozen.
- Warm the mashed potato, which can be prepared in advance, gently in a saucepan adding the butter once warmed enough to melt the butter. Once the butter has fully incorporated add the seasoning, a good couple of pinches of nutmeg and the egg yolk. Mix again well. Finally, fold in the flour using your hands to finish the mixing whilst taking care not to over-mix as this shall toughen the dough.
- Split the mixture into three batches and roll into finger thick long sausage shapes on a lightly floured surface. Cut into one inch long pieces and squeeze the middle to create bow-tie like shapes (this helps the middle of the dough to cook through properly).
- Bring a large pan of salted water to a simmer and poach the gnocchi in batches of 8-10 until each rises to the surface of the water. Remove and drain on a clean tea towel. Allow to cool, preferably in the fridge. The gnocchi can be frozen at this stage and pulled out in batches once required.
- Once required, heat a frying pan and add a dash of clarified butter. Gently fry the gnocchi until they are golden brown, season if required.
- To serve, place a spoonful of pesto on the middle of a place and stack 6-10 gnocchi on top. Serve with lightly dressed rocket leaves and shaved parmesan on top.
Simple!!
Suggested Wine:
Laura Aschero Vermentino, Liguira, Italy – crisp and fresh flavour with undertones of aromatic herbs makes it a classic accompaniment to Liguria’s most famous export, pesto.
Categories: Italian Food > Main Course > Recipes
