Gnocchi al pesto
- July 2017
- Serves 6
- Hands-on time 45 min, simmering time 40 minutes, plus cooling
Barbara Gallani’s homemade gnocchi recipe has been handed-down by her mother. For Barbara, it evokes memories of her Italian grandmother’s kitchen filled with women and girls preparing gnocchi for celebratory feasts.
- Vegetarian recipes
- 17.1g (3.7g saturated)
- 83.3g (2.7g sugars)
The amount of flour needed depends on the type of potato, so have extra flour at the ready. Instead of plain flour you can use wholemeal or rye flour – the gnocchi will be darker and firmer.
If you don’t have a mini food processor to make the pesto use a stick blender or pestle and mortar – or chop the ingredients as finely as possible by hand.
Freeze the gnocchi on trays, then transfer to a freezer bag in the freezer for up to 3 months. Cook from frozen, as below.
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