Gnocchi with pistachio pesto
Ingredients
for 4 people
| 700 g | mealy potatoes, halved if necessary |
| salted water, boiling |
| 200 g | white flour |
| 1 | egg |
| 1 ½ tsp | salt |
| a little | pepper |
| Maizena cornflour, to dust |
| 180 g | pistachios |
| ½ bunch | basil |
| 3 tbsp | water |
| 1 | organic lime, use grated zest and 1 tbsp of juice |
| 100 g | ricotta |
| salted water, boiling | |
| salt and pepper to taste |
How it's done
Potatoes
Cook the potatoes, uncovered, in boiling salted water for approx. 20 mins. until soft. Drain the potatoes, return to the pan and allow the residual moisture to evaporate by shaking the pan on the switched-off hob. Peel the potatoes, pass through a food mill and into a bowl, allow to cool slightly.
Shape the gnocchi
Add the flour, egg, salt and pepper to the potatoes, combine quickly to form a dough. Quarter the dough, sprinkle a little cornflour onto the work surface, shape the dough into rolls (each approx. 1.5 cm in diameter). Cut the rolls into pieces approx. 1 cm long, carefully shape into gnocchi.
Sauce
Coarsely chop 2 tbsp of pistachios, set aside. Place the remainder of the pistachios in the food processor. Add the basil and water with the lime zest and juice, puree until smooth, add the ricotta, puree until you have a creamy sauce, transfer to a pan.
Cook the gnocchi
Cook the gnocchi in batches in simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, place in the pistachio sauce. Add 200 ml of the cooking water, mix carefully, season. Plate up the gnocchi, sprinkle with the reserved pistachios.
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