| 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.
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