Gnocchi
2 large potatoes
1 egg yolk
150g flour (more or less depending on consistency)
chopped basil or parsley leaves
Salt / pepper
A bunch of fresh basil
Pistachio Pesto
100g of pistachio
50g of parmesan
Olive oil (about 10cl)
2 cloves of garlic
Sauce
20 cl of creme fraiche
200g of fresh mushrooms
A pinch of nutmeg
RECIPE
Start by cutting potatoes into thick slices without removing the skin. Make steam until they become soft. Remove the skin and mash the potatoes with a fork . Add the egg yolk, the basil or parsley, 3/4 of the flour, salt and pepper. Mix together and add flour if necessary to get a soft dough that does not stick to your fingers.
Cut the dough in several portions.
On a floured surface, roll each portion into a very thin sausage shape , then with a knife cut 2cm pieces . press the top of each piece with the back of a fork . Do the same till you finish all the dough.
Pistachio pesto: in a robot put the basil, the garlic, the Parmesan cheese , the olive oil, half the pistachios and mix well to obtain a paste. add the remaining pistachios and mix again making sure to keep whole pieces for crunchy texture . Add more olive oil if necessary.
Cook the gnocchi in a large pan with boiling water , they are ready when they rise to the surface of the water. take them out of the pan with a slotted spoon and put on a plate.
Sauce: In
a pan, put the sliced mushrooms to fry for 3 minutes with some butter, add the cream, 3 tablespoons of pesto and a pinch of
nutmeg. transfer the gnocchi to the pan and stir well . serve immediately with additional tablespoon of pesto in the center.
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