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No one can say no to the pillow-y gnocchi pasta! Change things up from the traditional basil pesto when you substitute in cilantro for a strong kick. Pasta nights out are now pasta nights in.

Ingredients

Servings: 4

  • 3 potatoes
  • 200 grams wheat flour (T55 unleavened)
  • 1 egg
  • salt (to taste)
  • nutmeg (to taste)
  • pepper (to taste)
  • 40 grams fresh cilantro (chopped)
  • 1 clove garlic
  • 20 grams pine nuts (crushed, + 2 tablespoons)
  • ½ cup olive oil
  • 1 tsp salt

Instructions

  1. Preheat the oven to 400ºF.
  2. Bake the potatoes with the skin and peel them after slightly cooled.
  3. Mash potatoes in a bowl.
  4. Mix in the flour, egg, salt to taste, nutmeg and pepper, kneading well.
  5. On a floured board, form small rolls of dough. Add a little more flour to the dough if necessary, and cut them into pieces of about 2 cm in length.
  6. For the pesto, chop the cilantro leaves with the garlic, pine nuts, olive oil, salt and cheese, using a food processor.
  7. Place in a pot with salted water on the heat and let boil, gradually adding the gnocchi, and leaving to cook.
  8. When they come to the surface, remove with a skimmer into a bowl.
  9. Keep the cooking water.
  10. Toast the two tablespoons of pine nuts in a frying pan and reserve.
  11. Dilute the pesto with a little of the cooking water (1 or 2 tablespoons) and cook the Gnocchis in the sauce.
  12. Serve immediately with more grated cheese at your taste.

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