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ACHIEVERS SPOTLIGHT

Potato Gnocchi with Parsley Pesto

Recipes

Total preparation time: 50 min / Servings: 4 / Energy value: 475 kcal each

Cookware:

  1. Mixing Bowl with Lid

  2. 8 Litre Dutch Oven and Lid, Pasta Inset with Ring

  3. Senior Sauté Pan and Lid

Ingredients for the gnocchi:

  1. 100 g wheat flour

  2. 1 egg

  3. 500 g potatoes

  4. salt, pepper to taste

Ingredients for the pesto:

  1. zest of 1 lemon

  2. 40 g Parmesan (Parmigiano-Reggiano) cheese

  3. 5 capers

  4. 40 g parsley

  5. 1 garlic clove

  6. 100 ml olive oil

  7. 70 g walnuts (without shells)

Nutritional information per 1 serving:

  1. Protein – 11.3 g

  2. Fat – 36.3 g

  3. Carbs – 25.6 g

  4. Energy value – 475 kcal

  5. Cholesterol – 65 mg

  6. Glycaemic index – 85 (high)

Preparation method:

  1. Boil unpeeled potatoes until cooked, cool and then peel.

  2. Force peeled boiled potatoes through the strainer without adding any liquid to make a thick puree.

  3. Make dough for the gnocchi: add flour and egg to the potato puree, mixing well. The dough should be supple.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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