Gnocchi with Herb Pesto
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red potatoes | 600g |
| Spelt flour | 150g |
| Fine salt | To taste |
| Black pepper | To taste |
| Fresh chili pepper | 1 |
| Fresh herbs (such as Swiss chard, spinach, or a mix) | 300g |
| Fresh ginger | 15g |
| Garlic cloves | 2 |
| Cashews | 70g |
| Extra virgin olive oil | 50g |
Instructions:
Step 1: Prepare the Gnocchi Dough
- Begin by boiling the red potatoes. The cooking time will vary depending on their size, usually between 30 to 50 minutes. To check doneness, pierce the potatoes with a fork; when they are tender and easily pierced, they are ready.
- Once cooked, drain the potatoes and allow them to cool slightly. Then, peel off the skin and mash them while they are still warm.
- Sprinkle the spelt flour and a pinch of salt over the mashed potatoes, and start kneading the dough until all the ingredients come together into a smooth ball.
- Transfer the dough to a flat surface and continue to knead until it is smooth and elastic.
- Divide the dough into sections and roll each into long cylinders (filoncini). Cut them into bite-sized pieces (about 2 cm in length). Place the gnocchi on a baking sheet lined with parchment paper, dusted with a little more spelt flour. Cover the gnocchi with a kitchen towel while preparing the pesto.
Step 2: Prepare the Herb Pesto
- Peel and slice the fresh ginger into thin rounds.
- Heat olive oil in a skillet over medium heat. Add the ginger and garlic cloves (left in their skins) to the pan. Let the garlic and ginger sizzle gently until fragrant and the oil is infused.
- Add the fresh herbs to the pan. Cook for a few minutes, allowing the herbs to wilt down. Season with salt and pepper to taste.
- Remove the garlic cloves and transfer the wilted herbs, cashews, and infused oil to a food processor. Blend everything until you get a smooth, creamy pesto.
Step 3: Cook the Gnocchi
- Bring a large pot of salted water to a boil. Gently drop the prepared gnocchi into the boiling water.
- Once the gnocchi rise to the surface, allow them to cook for another 2-3 minutes to ensure they are fully cooked through.
- While the gnocchi is cooking, heat the pesto in a separate pan over low heat. Add a bit of the gnocchi cooking water to the pesto to help it reach a silky, sauce-like consistency.
Step 4: Combine and Serve
- Once the gnocchi is cooked, carefully transfer them to the pan with the pesto.
- Stir everything together gently to coat the gnocchi evenly with the pesto sauce.
- Slice the fresh chili pepper and add it to the dish, removing the seeds if you prefer a milder heat.
- Serve the gnocchi hot, and enjoy the fresh, vibrant flavors of this dish.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Carbohydrates | 50g |
| Protein | 6g |
| Fat | 15g |
| Saturated Fat | 2g |
| Fiber | 6g |
| Sugars | 3g |
| Sodium | 200mg |
These gnocchi with herb pesto are a wonderful combination of delicate, pillowy gnocchi paired with a fragrant and flavorful pesto made from fresh herbs, cashews, and a hint of ginger. Perfect for a comforting, yet light, main dish. The dish is full of vibrant flavors and is sure to be a hit with both herb and potato lovers alike. Enjoy with a side of fresh greens or a crisp white wine for the perfect meal.
Tip: For a richer pesto, you can also try adding Parmesan or another hard cheese to the mixture.
