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Ingredientes
- 5 x baking potatoes
- 2 c. all-purpose unbleached flour
- 1 lrg egg
- 6 x cloves roasted garlic squeezed from skins and mashed
- 1/4 c. pine nuts
- 3/4 c. extra virgin olive oil
- 3 c. fresh basil leaves
- 3 x cloves garlic
- 1/4 c. grated Parmesan cheese Or possibly Romano or possibly Pecorino
Direcciones
- Makes 8 servings. OVO-LACTO
- GNOCCHI: Boil potatoes with plenty of water till soft; drain and cold. Peel and puree potatoes through food mill or possibly ricer. Add in flour, egg and mashed garlic. Mix till dough begins to stick together, adding more flour if necessary. Don't overknead dough. It should be soft but not sticky, and the less flour added, the lighter the gnocchi will be.
- Cut dough into several pcs. On lightly floured board, roll pcs with both hands into logs the width of a thumb. Cut logs into 1-inch pcs. With index finger, press gnocchi on the curved part of the fork to give them a shell shape. Boil gnocchi in a large pot of salted water. The gnocchi are ready when they float to the surface of the boiling water. Drain and serve with pesto sauce.
- PESTO: In food processor combine all ingredients except cheese; process till smooth. Add in cheese and process just to blend.
- Makes 1 1/4 c. pesto and 8servings gnocchi.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 8 servings | |
| Calories 418 | |
| Calories from Fat 215 | 51% |
| Total Fat 24.49g | 31% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 65mg | 3% |
| Potassium 511mg | 15% |
| Total Carbs 42.59g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.09g | 1% |
| Protein 7.93g | 13% |
