Mon, 28 April 2025
Potato & Carrot Gnocchi with Pesto Cream
This is a great way to use up cooked mashed potatoes and carrots that are leftover from previous dinners and turn into delicious light dumplings served with pesto cream and copious amounts of cheese.
(Serves 4)
INGREDIENTS
For the sauce:
METHOD
1. Lightly flour a work surface. In a bowl add the egg to the potatoes and carrots and then add the flour mixture. Lightly mix with your hands until the flour and vegetables starts to come together; the dough will still be a bit crumbly at this point. Gather the dough together and press it against the bottom of the bowl until you have a smooth dough. Transfer it to the floured surface.
2. With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.
3. With a sharp knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. Press gently on each gnocchi with a fork to form groves on one side.
4. Add to a pot of salted boiling water and cook for 2 minutes, the gnocchi will float to the top when cooked.
5. For the sauce, place the herbs into a blender and chop, then add the garlic and blend while swolwly adding the oil to make a pesto.
6. In a pan melt some butter then add the gnocchi and fry until golden, then add the pesto and cook for a further minute, pour over the cream and let it reduce. Season with salt and pepper and squeeze half a lemon, place onto your plate and grate parmesan on top
