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Colorful: If you want to treat your guests and friends to a very special culinary delight, these homemade pesto gnocchi are right on the spot!
Recipe for 4 persons
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Ingredients:
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- 500 g floury potatoes
- 240 g flour
- Salt
- 1/2 glass of Pesto Rosso
- 1/2 glass of Pesto Classico
- 2 eggs
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Preparation:
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- Boil potatoes
- Skin potatoes
- Mash potatoes with a potato masher or press
- Fill mashed potatoes evenly into two bowls
- Add 120 g of flour to each bowl
- Add 1 egg to each bowl
- Add 1/2 tablespoon of salt to each bowl
- Knead both mixtures into a dough
- Add 1/2 glass of Pesto Rosso to one dough
- Add 1/2 glass of Pesto Classico to the other dough
- Knead again, add a bit of flour if needed
- Pre-heat oven to 150 degrees C
- Form the doughs into rolls with a diameter of about 2 cm
- Cut 1.5 cm wide gnocchi from the rolls using a sharp knife
- Put the gnocchi in small portions into lightly salted, boiling water (not too hot)
- Important: after 1 to 2 minutes at the most, retrieve the floating gnocchi with a ladle and keep them hot in a gratin bowl in the heated oven
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Tip:
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- Improve with cream, grated cheese, herbs or butter
- The raw gnocchi can be frozen; absolutely separate the layers with baking paper to prevent the gnocchi from sticking to each other
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