Homemade Gnocchi with Delicious Pesto Sauce
Ingredients:
For the gnocchi:
250 g Potato mashed
120 g All Purpose Flour
For the Pesto sauce:
3 cloves of garlic
2 cups of basil
1/4 cup of pine nuts
1/2 lemon juice
2 tbsp of olive oil Splash of water, if needed to create desired consistency Salt and pepper to taste
Directions:
To a large pot add water and bring to a boil. Meanwhile, peel and chop the potatoes in half and add them to the pot.
After 15 minutes, the potatoes should be nice and soft. Strain the water from the pot and using either a fork or potato masher, mash the potatoes well inside the pot. (Before starting the next step make sure the potatoes have cooled down enough for you to touch them).
Transfer the mashed potato to a clean kitchen bench and gradually add flour in whilst you knead and fold the potato. Continue adding the flour in and folding/kneading until the dough is nice and soft and pliable (not sticking to your hands and messy).
Cut the ball of dough into quarters and roll each one into a long sausage shape. Using a dough scraper or a knife, cut the sausage into 2.5cm chunks.
OPTIONAL STEP: Roll each piece of gnocchi into ball using the palms of your hands, then using the back of a fork lightly roll the gnocchi ball down the back of it so that the fork creates an “imprint” into the dough. (This can help the sauce stick more to the gnocchi but is mostly just for presentation and a bit of fun).
Bring a large pot of salted water to boil and transfer all of the gnocchi into the pot. Once the gnocchi rises to the top of the pot, take them out with a slotted spoon and transfer to a large bowl and drizzle a tiny bit of olive oil over them.
To a food processor or high speed blender add all pesto sauce ingredients.
To a non stick pan add the pesto sauce, spinach and sun dried tomatoes, over medium heat. Once the spinach is wilted, add in the potato gnocchi. Mix until evenly coated and then serve hot. (Note: Don’t over cook the gnocchi by leaving it in the hot pan for too long).
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