Ten Minutes to Preparing Yummy Gnocchi with basil pesto

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Gnocchi with basil pesto

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Below are the ingridients that are needed to cook a heavenly Gnocchi with basil pesto:

  1. Get 250 g of charlotte potatoes.
  2. You need 100 g of flour.
  3. Get 1 of egg.
  4. Prepare Bunch of basil.
  5. Prepare 50 g of pine nuts.
  6. You need 50 g of Parmesan.
  7. Get 3 tablespoons of olive oil.
  8. Take 1 clove of garlic.
  9. Use of Salt.
  10. Take of Pepper.

Done with the ingridients? Below are the sequences on preparing Gnocchi with basil pesto:

  1. Peel the potatoes and boil in water for 25 mins. Once cooked, drain and leave to cool..
  2. Whisk cool potatoes with a handmixer. Add flour and egg and mix until it forms a dough. Roll the dough into four balls..
  3. Roll each dough ball into long sausage strips and cut at diagonals. Place on a tray, cover with cling film and refrigerate for 30 mins..
  4. Using a mixer, blitz the basil, olive oil, garlic, Parmesan and pine nuts in a blender. Add salt and pepper to taste..
  5. Take the gnocchi out of the fridge and pop into salted boiling water for 3 mins..
  6. Drain the gnocchi and serve with as much pesto as you like..

And instead of regular pasta, we're using fresh gnocchi (cooked right along with the green beans). The hearty, veggie-packed sauce coats the dumplings perfectly, resulting in a dish as elegant as it is satisfying. Prepare Kale Basil Pesto according to instructions below. Cook the gnocchi in a large stockpot of salted boiling water according to package Combine gnocchi, Brussels sprouts and Kale Basil Pesto in the stock pot, and toss until combined. Serve warm, garnished with extra Parmesan cheese.

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