Easy gnocchi with creamy pesto
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Vegetarian
When you realise how quick and easy it is to make your own gnocchi and pesto, you’ll wonder why you ever bought it ready-made. The gnocchi is potato-free, which makes it super speedy to prepare. Serve with crispy-fried sage leaves to make this dish extra-special.
For this recipe you will need a large piping bag fitted with a large plain nozzle.
Ingredients
For the gnocchi
- plain flour: 120²µ/4½´Ç³ú plain flour
- Parmesan: 70²µ/2½´Ç³ú Parmesan or vegetarian-style hard cheese, grated, plus extra to serve
- mascarpone: 450g/1lb mascarpone
- egg: 1 large egg, beaten
- sea salt
For the creamy pesto
- milk: 100ml/3½fl oz full-fat milk
- double cream: 100ml/3½fl oz double cream
- flaked almonds: 100g/3½oz macadamia nuts, or blanched/flaked almonds
- garlic: 1 small garlic clove
- sage: 4–5 large sage leaves, plus extra to serve (optional)
- black pepper: freshly ground black pepper
Method
To make the gnocchi, toss the flour, Parmesan and 1 teaspoon of salt in a large bowl. Add the mascarpone and egg and mix well with a wooden spoon to form a smooth dough. Spoon into a large piping bag, fitted with a large plain nozzle.
To make the pesto, put all the ingredients in a blender and blitz until well combined. Season with salt and ground black pepper and set aside.
Half-fill a large saucepan with water, add ½ teaspoon of salt and bring to the boil. Hold the piping bag above the water and pipe the gnocchi a little at a time into the hot water, using scissors or a small sharp knife to snip into short lengths, each around 3cm/1¼in long.
Boil the gnocchi for 2 minutes, or until all the pieces rise to the surface. Drain in a colander and return to the saucepan. Add the pesto and toss together.
Divide between two warmed pasta bowls and season with ground black pepper and extra Parmesan. Serve with fried sage leaves, if you like (see tip, below).
Recipe tips
Fry sage leaves in a little sunflower oil for 1–2 minutes, or until crisp. Drain on kitchen roll to absorb any excess oil.
