1 Portion Pesto (made in september 2008 or in sauces)
500g Potatoes
175g Plain Flour
1 Egg (beaten)
Pinch of Grated Nutmeg
Salt and Pepper
Butter
Parmesan (grated)
Equipment
1 Pan (2/3rds full with boiling salted water)
1 Colander
1 Potato Masher
1 Slotted Spoon
1 Serving Bowl (lightly buttered)
The Good Bit
- Make your pesto first then get the potatoes on the boil for 10-15 minutes until they are soft enough to mash.
- Drain the potatoes and the leave the pan on the heat a little longer to get rid of as much moisture as you can, mash them as well as you can so there are no lumps then beat in the flour and egg and season with nutmeg and salt and pepper.
- Mix until you have a good dough, then with floured hands turn the dough out onto a floured surface and start to make little sausages about the the size of your thumb upto the first joint.
- Add a couple of gnocchi to the water at a time and cook for 2-3 minutes until they float then remove them with a slotted spoon and and drain. Place all your gnocchi in a buttered serving bowl and dot a little butter on to them, sprinkle over the parmesan and then top with the pesto.
