Pesto Gnocchi

by | May 10, 2021 | 0 comments

Delicious, nutritious potato gnocchi with pesto, peas, smoked salmon and sprinkled with parmesan cheese.

Yields2 ServingsPrep Time30 minsCook Time35 minsTotal Time1 hr 5 minsDifficultyIntermediate
Ingredients
Gnocchi
 2 large potatoes (we used organic Dutch cream) with skin on
 1 egg
 Cracked Changing Habits Pepper to taste
 1 tbsp butter
 2 cloves garlic, chopped finely
Pesto
 1 cup baby spinach leaves
 1 cup basil leaves
 Cracked Changing Habits Pepper to taste
 Changing Habits Seaweed Salt to taste to taste
 2 tbsp sour cream
To Serve
 100 g smoked salmon
 2 tbsp shaved parmesan
 1/2 cup cooked peas
 Small handful micro herbs and basil
Directions
1

Add the whole potatoes and water into a large pot and bring to a boil. Boil for 30 minutes.

2

While the potatoes are boiling, start on the pesto.

3

Place all of the pesto ingredients into a food processor and blitz for approximately 15 seconds, or until you have reached the desired consistency. Set aside.

4

Once the potatoes have cooked through, drain the water and peel. Place them in a bowl and mash and set aside to cool.

5

Combine the mashed potato, flour, egg and salt and pepper and start to knead the mixture.

6

Roll sections of the mixture into "ropes". Cut into pieces about 2 cm in length.

7

Bring a pot of water to the boil and drop the gnocchi into it. When they start to rise to the top, remove and drain. Set aside to cool.

8

In a pan over a medium heat, add the butter and garlic. Fry the gnocchi until golden on both sides. Add the pesto and cook for a further minute.

9

Mix through the smoked salmon and peas. Serve in two bowls and top with grated parmesan, micro herbs and basil. Add extra salt and pepper if needed.

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Ingredients

Ingredients
Gnocchi
 2 large potatoes (we used organic Dutch cream) with skin on
 1 egg
 Cracked Changing Habits Pepper to taste
 1 tbsp butter
 2 cloves garlic, chopped finely
Pesto
 1 cup baby spinach leaves
 1 cup basil leaves
 Cracked Changing Habits Pepper to taste
 Changing Habits Seaweed Salt to taste to taste
 2 tbsp sour cream
To Serve
 100 g smoked salmon
 2 tbsp shaved parmesan
 1/2 cup cooked peas
 Small handful micro herbs and basil

Directions

Directions
1

Add the whole potatoes and water into a large pot and bring to a boil. Boil for 30 minutes.

2

While the potatoes are boiling, start on the pesto.

3

Place all of the pesto ingredients into a food processor and blitz for approximately 15 seconds, or until you have reached the desired consistency. Set aside.

4

Once the potatoes have cooked through, drain the water and peel. Place them in a bowl and mash and set aside to cool.

5

Combine the mashed potato, flour, egg and salt and pepper and start to knead the mixture.

6

Roll sections of the mixture into "ropes". Cut into pieces about 2 cm in length.

7

Bring a pot of water to the boil and drop the gnocchi into it. When they start to rise to the top, remove and drain. Set aside to cool.

8

In a pan over a medium heat, add the butter and garlic. Fry the gnocchi until golden on both sides. Add the pesto and cook for a further minute.

9

Mix through the smoked salmon and peas. Serve in two bowls and top with grated parmesan, micro herbs and basil. Add extra salt and pepper if needed.

Pesto Gnocchi
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