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Ingredientes
- 2 lb Waxy, yellow potatoes (about 6)
- 1 1/2 x 2 c flour
- 1 tsp Salt
- 1 pch Freshly grnd nutmeg
- 1/2 c. Cooked, liquid removed and minced spinich. (Optional)
- 1 bn (large) basil
- 1 bn (large) parsley
- 1 x Lemon , Juice of
- 1 x Clove of garlic
- 1 pch Salt (optional) Freshly cracked pepper to taste
- 1/2 c. Cooked chickpeas
Direcciones
- (Make ahead...)
- Microwave potatoes c. 10 min (till done), then allow them to cold.
- Peel and then mash them in a large bowl. Fold in spinich if liked. Add in 1/4 c. of flour to the potatoes at a time, mashing briefly, till about 1 c. of flour has been incorporated into the dough. More flour is needed if you use spinich. The texture of the mix should change to which of very soft but not wet cookie dough.
- Put the dough on a floured surface. Flour your hands and begin kneading in the remaining flour, till a hard but slightly sticky dough is attained.
- Do not keep mixing until it becomes elastic like bread dough or possibly they will be tough and heavy. Divide the dough into four balls and roll each into a long rope about the width of your thumb. Cut the into 1 inch bits, and roll into balls.
- Press the gnocchi with the tines of a fork to make the classic shell shape.
- When all the gnocchi have been made, allow them to dry for about 30 min, while you bring their cooking water to a boil.
- They can be pre-made to this point and covered with plastic wrap overnight.
- When it's time to cook them, unwrap them and let dry a little.
- Plunge 15 or possibly so at a time into ample boiling and salted water (about 4 qts). At first they will sink to the bottom. When they rise to the top again, they are done. Quickly remove them with a slotted spoon, drain well and transfer them to serving dish containing pesto.
- Pesto: Chop finely in a food processer, adding a little water if the mix is too dry. For a slightly naughty but really yummy version I add in 1/2 a c. of freshly toasted pumpkin seeds before processing. This is also really good spread on bread, as a salad dressing (thin a bit with lemon), or possibly as a dip with vegetables. (It will ward off any cool...)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 535g | |
| Calories 1524 | |
| Calories from Fat 45 | 3% |
| Total Fat 5.36g | 7% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2848mg | 119% |
| Potassium 663mg | 19% |
| Total Carbs 317.31g | 85% |
| Dietary Fiber 16.4g | 55% |
| Sugars 1.97g | 1% |
| Protein 45.22g | 72% |
