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Ingredientes
- Â Â pesto:
- 1 lrg red pepper
- 50 gm fresh basil leaves
- 1 clv garlic crushed
- 30 ml toasted pine nuts
- 6 x sundried tomatoes In oil liquid removed
- 2 x ripe tomatoes skinned
- 3 Tbsp. tomato pure
- 1/2 tsp chilli pwdr
- 50 gm freshly grated parmesan cheese
- 150 ml extra virgin olive oil
- 900 gm floury potatoes
- Â Â salt
- 50 gm butter
- 1 x egg beaten
- 275 gm plain white flour
- Â Â basil leaves
Direcciones
- Place the pepper in the small roasting tin and hang from the highest set of runners possible at the back of the roasting oven.
- Cook turning occasionally for 10 to 15 min till beginning to blacken all over.
- Place in a covered bowl till cold sufficient to handle then peel off the skin.
- Halve the pepper and remove the care and seeds.
- Place in a blender or possibly food processor with the remaining pesto ingredients except the oil.
- Blend till smooth then with the machine running slowly add in the oil.
- To make the gnocchi add in the unpeeled potatoes to a pan of boiling water and cook in the simmering ovenfor 20 to 30 min till very tender; drain well. Halve and press through a potato ricer or possibly peel and press through a sieve into a bowl.
- While still hot add in 1 tsp salt the butter beaten egg and half the flour.
- lightly mix together then turn out onto a floured board.
- Gradually knead in sufficient of the remaining flour to yield a smooth soft slightly sticky dough.
- Roll the dough into thick sausages 25mm in diameter then cut into 20mm pcs. Roll each piece over the back of a fork with your floured thumb to create ridges on one side and an indentation on the other. Lay on a floured teatowel.
- Bring a large pan of well salted water to the boil on the boiling platethen move to the simmering plate.
- Cook the gnocchi in batches.
- Drop them into the boiling water and cook for 2 to 3 min till they float to the surface.
- Remove with a slotted spoon and transfer to a warmed serving dish.
- Keep warm in the simmering ovenwhile cooking the remainder.
- Toss with the red pesto and serve immediately garnished with basil.
- The red pesto can be stored in a jar covered with a layer of oil for up to 2 weeks in the refrigerator. Variation: Serve the gnocchi with a classic pesto. Use 50g fresh basil leaves; 1 garlic clove crushed; 45ml freshly grated parmesan cheese; 25g pine nuts; 90ml extra virgin olive oil; pepper to taste. Process all the ingredients except the oil then add in the oil as above.
- Classic potato gnocchi originate from Northern Italy where they are a staple food. Here theyre tossed with a red pesto made from basil toasted pine nuts sundried tomatoes fresh tomatoes chilli and roasted red peppers. It takes a little practice to make gnocchi really light (over working makes them tough).
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 528 | |
| Calories from Fat 329 | 62% |
| Total Fat 37.35g | 47% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 237mg | 10% |
| Potassium 217mg | 6% |
| Total Carbs 38.49g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.95g | 1% |
| Protein 10.34g | 17% |
