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Ingredientes
- 2 lb Yukon Gold potato
- 1 1/4 c. flour
- 2 x egg, lightly, beaten salt, to taste pepper, to taste Pesto
- 1 bn fresh basil
- 2 lrg clv garlic, peeled
- 1/2 c. extra virgin extra virgin olive oil
- 1/3 c. pumpkin seeds, shelled and toasted salt, to taste pepper, to taste
- 1/4 c. freshly grated Parmigiano cheese
- 1 pch nutmeg
Direcciones
- Boil potatoes 17 to 20 min till just tender when tested with a fork.
- Remove from water and cold slightly. While still hot, peel potatoes and mash with ricer or possibly masher.
- Spread out onto a tray to cold slightly.
- Put potatoes into a medium bowl and make a well in centre.
- Add in the flour and Large eggs. Using a fork, gradually incorporate potato with the flour and Large eggs till well blended.
- Season with salt and pepper.
- Turn out gnocchi dough on a lightly floured surface.
- Knead gently but thoroughly to develop dough which is supple but not sticky. Add in flour as needed. This process should take about 5 min.
- Divide dough into quarters. Roll each quarter gently with hands to create long strands about half an inch thick.
- Using a sharp knife or possibly a pastry cutter cut the strands into little rectangles. They will look like one inch pillows.
- Place the gnocchi on a well-floured baking sheet and freeze immediately till pesto is ready.
- Bring a large pot of salted water to the boil.
- Remove gnocchi from freezer and add in to the water.
- Boil 2 to 3 min till gnocchi just hold their texture and float. Toss into pesto and serve.
- Pesto:Wash basil thoroughly in cool water. Remove stems.
- Place in food processor with peeled garlic and pulse to chop.
- With machine running, gradually add in extra virgin olive oil in a slow stream. Stop machine and add in the pumpkin seeds, salt, pepper, cheese and nutmeg.
- Pulse a few times to coarsely chop pumpkin seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 705 | |
| Calories from Fat 349 | 50% |
| Total Fat 39.32g | 49% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 47mg | 2% |
| Potassium 1172mg | 33% |
| Total Carbs 74.18g | 20% |
| Dietary Fiber 5.3g | 18% |
| Sugars 1.94g | 1% |
| Protein 17.39g | 28% |
