A delicious and easy main course: gnocchi! These days a lot of people buy ready-to-go gnocchi from the supermarket. However, making the gnocchi yourself can be very rewarding. Because you can use high quality potatoes, the taste will be much better. And moreover, how nice to connect to your surroundings by buying from a local farmer? This does not only taste better, it is also much better for the environment. Use a local crumbly potato like Russet, and the best pesto available. So tasty!
Gnocchi, Creamy Pesto & Broad Beans
Equipment
- Sieve
- Cooking pan
- Baking pan
Ingredients
Gnocchi Ingredients
- 500 gram Potatoes
- 1 Egg
- 2 tbsp Butter
- 125 gram Flour
- 30 gram Grated Cheese a hard cheese like gruyere, gouda, matured goat cheese or parmesan
- Pinch of Nutmeg
Sauce Ingredients
- 4 tbsp Pesto
- 200 ml Cream
- 3 Spring Onions
- 200 gram Broad Beans
Serve with..
- Some Arugula
- Some Basil Leaves
- Extra Cheese
- Chili Oil optional
Instructions
The Gnocchi
- Cook or steam the potatoes until there are cooked. Then remove the skin and press the hot potatoes through a fine sieve.
- Mix the potato with the butter, nutmeg, egg and flour. You can best use a wooden spoon for this. Last but not least, add the cheese, salt & pepper to your gnocchi.
- Let the gnocchi cool down to room temperature. In the meanwhile, you can make the sauce.
The Sauce
- Cut the spring onions in half a centimeter sizes, about 0.2 inches.
- Bake the spring onion in some olive oil until brown spots appear. Then add the pesto, cream and some salt&pepper.
Cooking the Beans.
- Cook the broad beans for 2 minutes. When the broad beans are ready, directly place them in cold water in order to stop the cooking process. You could take off the outer shell. However, this is optional and up to you to decide. Then add the beans to your sauce.
Shaping the Gnocchi
- Flour your kitchen counter and divide the gnocchi dough in small balls. Easiest method to use is to roll out the dough, cutting the dough in equal squares and then roll those small squares into gnocchi. However, you can also just form smaller balls from the big dough ball. Use enough flour for this process in order to make sure the gnocchi doesn't stick to your kitchen counter.
- Bring a great amount of salted water (7grams of salt for each liter of water) to a boil, and cook the gnocchi for about 5 minutes. The water should be boiling in the beginning, but during the cooking process it is important that heat is on a medium/low heat. You can better poach the gnocchi gently instead of hard boiling it. If the gnocchi comes to the surface, the gnocchi is ready.
Last few steps..
- Warm up the sauce again in a deep baking pan.
- Add the cooked gnocchi directly to the sauce and stir gently to cover the gnocchi's with the sauce.
- Serve the gnocchi with arugula, fresh basil leaves, extra cheese and chili oil.