| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 300 |
g |
Red potatoes |
| 1/4 |
t |
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 |
T |
Olive oil |
| 30 |
g |
Pine nuts |
| 25 |
g |
Parmesan |
INSTRUCTIONS
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.
A Message from our Provider:
“All suffering can be traced back to people disobeying God”