Description[]
Gnocchi is a great base for sopping up all sorts of wonderful flavours, like this dazzling combination of mushrooms, crunchy walnuts and sundried tomatoes. Original in Italy the gnocchi are eaten as a first course as an alternative to soups or pasta. Common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces. They are generally homemade.
Ingredients[]
- Gnocchi
- Walnut Pesto
- Mix-ins
- 100g Button mushrooms
- 30g Sun-dried tomatoes
- 20g walnuts
- Fresh sage,
- whole walnuts,
- parmesan cheese
- cherry tomatoes
Directions[]
- Boil the potatoes.
- When soft, remove them from the water and let cool completely.
- While they’re cooking, prepare the pesto.
- Add all the ingredients into a food processor and process until you reach a desired consistency.
- Mash the potatoes with a potato masher until smooth
- Add parmesan and egg,
- Mix until combined.
- Add flour and mix, using your hands, until incorporated.
- Knead until you get a soft but not too sticky dough. Add more flour if needed.
- Transfer the dough onto a floured surface and roll it into 2-3cm thick logs.
- Cut them in small pieces and flatten each gnocchi with a fork.
- Place them on a generously floured surface while you heat the water to boiling.
- Add a splash of oil into the boiling water to prevent gnocchi from sticking to each other,
- Cook for 2-3 minutes.
- Heat oil in a frying pan, and add the walnuts, mushrooms, and sundried tomatoes
- Sauté them until light brown.
- Remove the gnocchi from the water and toss with mushroom mix, homemade pesto, and fresh sage.
- Sprinkle with some parmesan cheese and serve warm.
Notes[]
- Preparation time: 30 minutes
- Recipe originally included on Skillet Chicken with Orzo