| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Coxon’s kit, Coxon1 | 4 | servings | |
INGREDIENTS
| 300 | g | Red potatoes |
| 1/4 | ts | Salt/pepper |
| 100 | g | Plain flour |
| 25 | g | Butter |
| 1 | Egg yolk | |
| 1 | Egg whole | |
| Flour for dusting | ||
| Fried basil leaves for decoration | ||
| 1 | Handful basil leaves | |
| 2 | tb | Olive oil |
| 30 | g | Pine nuts |
| 25 | g | Parmesan |
INSTRUCTIONS
GNOCCHI PESTO Bake the potatoes in their jackets until cooked. Remove the jackets and mash with a potato masher or a fork and place in a bowl.Mix in the flour, egg, and butter with a fork and add the seasoning whilst still hot. Mould into balls the size of a walnut. Dust with flour and shape/flatten with the back of a fork. Poach in water for approximately 4-5 minutes, then drain carefully. Pesto: Mix all the ingredients together in a processor. Place gnocci on a plate and coat with the sauce. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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