Potato gnocchi with Argentinian pesto

made of basil, walnuts and grana padano cheese

A recipe that the grandmother of our chef Emiliano used to make that's both simple and complex at the same time. The delicious flavours come from the Argentinian-style pesto that's based on nuts.

Preparation time:

45 min.

Difficulty level:

You can do it!

Allergens:

egg, tree nut, wheat, gluten

Utensils:

(Hand) blender

Ingredients

Potato

Strong flour

Egg

Ground nutmeg

Extra virgin olive oil

Walnuts

Fresh basil

Grana padano cheese

Cayenne pepper powder

Garlic

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3582
856
52
12
76
3
7
29
128
651

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

For the gnocchi: wash the potatoes and boil them whole with their skin in plenty of water. Once tender, drain the water well and let them cool down a bit. Peel them while still warm, using a clean cloth so you don't burn yourself. Make a puree of the potatoes and mix in half of the flour (110g), 2 pinches of salt and nutmeg. Beat the egg with a fork and add it to the bowl. Mix all the ingredients until you get a smooth dough. Divide the dough into 4 buns and roll them out into cylinders of approx. 1cm thick. Use the remaining flour to avoid sticking. Cut the cylinders into small balls of 1cm. Sprinkle an oven dish with flour and place the gnocchi on it. You can give the gnocchi its traditional shape by scraping it with a fork.

Boil plenty of water in a pot and add salt to taste.

For the pesto: place the oil, the walnuts, the basil leaves, the peeled garlic, the cayenne pepper and 1/3 of the grated cheese in a mixing jar. Blend it with a hand blender to a smooth sauce.

Cook the gnocchi in the boiling water. Once they rise to the surface, reduce the heat and cook them for 1 more minute. Drain the water.

Place the gnocchi back in the pot and add the pesto bit by bit, until it has your desired quantity. Mix it and serve it in a soup plate sprinkled with the remaining grated cheese.