Homemade gnocchi with pesto sauce
OIL USES: Sauté
INGREDIENTS
SERVINGS: 4
- 2.2 lbs potatoes
- 7 oz wheat flour
- 1 egg
- 1 pinch of salt
- For the pesto:
- 0.25 cup GOYA® Robusto Extra Virgin Olive Oil
- 0.25 cup Parmesan cheese
- 2 cloves garlic, peeled
- 2 cups fresh basil leaves
- 0.25 cup roasted cashews
- 0.25 tsp salt
PREPARATION
1
To make the pesto, put all the ingredients in a blender and blend until smooth. Set aside.
2
To make the gnocchi, peel and cook the potatoes. Once the potatoes are cooked, pour out the water and mash the potatoes like you were making a puree.
3
Add the egg, flour and salt and knead until a slightly sticky ball of dough forms.
4
Let the dough rest for 10 minutes and then cut it into portions and roll them into the shape of a rope or cylinder.
5
With a knife, cut the dough into roughly ¾ inch portions.
6
Bring water and a pinch of salt to boil in a pot and cook the gnocchi. When the gnocchi float to the surface, use a skimmer to remove them from the pot.
7
Transfer the gnocchi to a serving dish and mix with the pesto sauce.
8
Add grated Parmesan cheese on top to taste. Enjoy!
