Potato Gnocchis in Mushroom Pesto

Posted by Nikki N

17/09/2017

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Preparation Time : 10-15 mins

Cooking Time : 15-20 mins

Serves : 20

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Cuisine : Italian»

Tags : Dinner, Gluten-free, Gnocchi, Lunch, Mains, Starter, Vegetarian

Main Ingredient : Potatoes

Recipe Type : Lunch

Ingredients :

For the Gnocchis

200g/7oz potatoes
250g/9oz potato flour
2 eggs
salt, to taste
pepper, to taste
basil leaves (for garnish)

For the Mushroom Pesto

250g/9oz wild mushrooms
50g/2oz shallots
50ml/1.75fl oz olive oil
50g/2oz pine nuts
salt, to taste
pepper, to taste

Method :

Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.
Peel and boil potatoes until fully cooked.
Mash the potatoes.
Add in eggs and almound flour and knead into a dough.
Form dough into 1 inch round logs and cut into 1 inch pieces.
Cook in a pot of salted boiling water until they float to the top. Drain and set aside.
Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
Serve topped with chopped basil leaves.