Potato & Almond Gnocchis in Mushroom Pesto By MyNutriCounter

Potato Gnocchis in Mushroom Pesto

Potato Gnocchis in Mushroom Pesto

A wholesome, hearty and healthy version of the much loved Italian dish, Gnocchi. In this recipe it has been combined with a mushroom pesto which complements the flavours perfectly. Nutritious can be more delicious.

Potato & Almond Gnocchis in Mushroom Pesto By MyNutriCounter

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  • Serves

    20 gnocchis

  • Prep

    15 mins

  • Cook

    20 mins

  • Total Time

    35 mins

  • Dietary

    GF, DF, VEG

Ingredients:

For the Gnocchis

200g/7oz potatoes
250g/9oz potato flour
2 eggs
salt, to taste
pepper, to taste
basil leaves (for garnish)

For the Mushroom Pesto

250g/9oz wild mushrooms
50g/2oz shallots
50ml/1.75fl oz olive oil
50g/2oz pine nuts
salt, to taste
pepper, to taste

Method:

1.   Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.
2.    Peel and boil potatoes until fully cooked.
3.    Mash the potatoes.
4.    Add in eggs and almound flour and knead into a dough.
5.    Form dough into 1 inch round logs and cut into 1 inch pieces.
6.    Cook in a pot of salted boiling water until they float to the top. Drain and set aside.
7.    Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
8.    Serve topped with chopped basil leaves.

Dinner, Gluten-free, Gnocchi, Lunch, Mains, Starter, Vegetarian

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