My spinach gnocchi with vegan pesto
Yield 4 portions
Ingredients
for the gnocchi:
- 3 - 4 large potatoes, peeled and cut in equal size chunks
- 200 gr strong flour (if you ve, semolina or 00' pasta flour )
- 2 handfuls of spinach leaves, washed
- salt, pepper, nutmeg
for the pesto:
- 1 bustle of roquette salad
- 120 gr of nuts ( pine nuts, sunflower seeds, cashews)
- olive oil
- optional garlic and parmesan or pecorino cheese
Instructions
- Boil in salad water the potatoes and sauté the spinach in some olive oil. Mash the potatoes and spinach add an egg and season well with salt, pepper and nutmeg ( this is my personal touch).
- Dust the surface and your hands with flour , take some mash mixture in your hands ( about egg size) and gently roll into a ball, flatting and than onto the surface into a sausage.
- Blitz the roquette, nuts and olive oil in a food processor or use a pestle and mortar to go traditional. season with salt and pepper.
- Boil salted water and level carefully 6 gnocchi at the time, let boil for 2 minutes and once they float remove and drain them.
- Serve the gnocchi with the vegan pesto and edible leaves and flowers.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/spring/my-spinach-gnocchi-with-vegan-roquette-pesto/