Total preparation time: 50 min / Servings: 4 / Energy value: 475 kcal each
Mixing Bowl with Lid
8 Litre Dutch Oven and Lid, Pasta Inset with Ring
Senior Sauté Pan and Lid
Ingredients for the gnocchi:
100 g wheat flour
500 g potatoes
salt, pepper to taste
Ingredients for the pesto:
zest of 1 lemon
40 g Parmesan (Parmigiano-Reggiano) cheese
40 g parsley
1 garlic clove
100 ml olive oil
70 g walnuts (without shells)
Nutritional information per 1 serving:
Protein – 11.3 g
Fat – 36.3 g
Carbs – 25.6 g
Energy value – 475 kcal
Cholesterol – 65 mg
Glycaemic index – 85 (high)
Boil unpeeled potatoes until cooked, cool and then peel.
Force peeled boiled potatoes through the strainer without adding any liquid to make a thick puree.
Make dough for the gnocchi: add flour and egg to the potato puree, mixing well. The dough should be supple.
Roll the dough into a thin log, then cut it crosswise into 2.5 cm pieces. Using a fork press all pieces of dough from one side down.
Use blender to make pesto sauce: combine capers, Parmesan cheese, parsley, garlic, walnuts and olive oil, blend all ingredients on a low speed into a smooth mixture.
In the 8 litre Dutch oven bring water to the boil, salt it, then place gnocchi into salted boiling water and cook for 1-2 min.
Transfer cooked gnocchi to a serving bowl and pour pesto sauce over them. You can also use ready-made pesto from a shop or substitute it with any other sauce.