This is another
one of my gnocchi recipes: simple but delicious. Try it!
Large bunch of
fresh basil
Vegetarian
parmigiano
Garlic
Pine nuts
Olive oil
Make the pesto
first as it can rest in the fridge until the gnocchi is ready. Grate
the vegetarian parmigiano. Grind the garlic and pine nuts, add the
cheese, basil and olive oil to it and grind to a smooth paste with a
hand mixer. Put it into a sealable container and let rest in the
fridge.
Tip: Freeze
cubes of the pesto in an ice cube tray to be used later. That way
you'll always have a quick pesto at hand!
For the gnocchi:
300g Sweet
potatoes
200g Potatoes
1 dl Wheat flour
1 tsp Salt
I used a mix of
regular waxy potatoes and sweet potatoes as regular potatoes are more
binding. Peel the potatoes
and the sweet potatoes and boil them for about 30 minutes until they
are soft and let them cool down. Then mash them by pressing through a
potato ricer into a bowl. Add a pinch of salt and some flour into the
bowl and mix and knead until you have a bouncy firm paste that can
easily be shaped. Add flour carefully while checking the texture of
the dough. It's important to get a texture that is bouncy and holds
together at the boiling stage and that doesn't get soggy.
Shape the dough
into small balls with teaspoons or by hand. Another method is to make
a longish thin rod and then cut small pieces out of it. Bring water
to the boil and put the gnocchi in, let boil heavily throughout. Boil
until they float on the surface, which happens quite quickly.
Mix the gnocchi with
the pesto and enjoy!
Stay hungry!
Your VegHog
Your VegHog
No comments:
Post a Comment
Thanks for reading! I would very much appreciate any comments or suggestions from you.