Gnocchi with Wild Herb Pesto
Gnocchi with wild herb pesto is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- Salt
- 150 g flour
- 2 Eggs
- 100 g mixed wild herbs (e.g., watercress, dandelion, young nettles...)
- 3 Garlic cloves
- 50 g roasted pine nuts
- 50 g freshly grated Parmesan
- 200 ml olive oil
- pepper (ground)
- 2 Tomatoes
- 40 g freshly shaved Parmesan
- arugula (for garnish)
Instructions
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1.
Wash the potatoes and boil in salted water for about 30 minutes, then drain and peel.
-
2.
While still warm, press the potatoes through a potato ricer. Knead with salt, eggs, and flour into a dough. Roll the dough into finger‑thick ropes, cut into 1 cm pieces, and press each piece with the back of a fork. Let rest on a floured kitchen towel for one hour.
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3.
Meanwhile wash and dry the herbs, peel the garlic, chop both, and blend with pine nuts. Fold in the cheese and gradually whisk in olive oil, seasoning with salt and pepper. Boil the tomatoes, peel, quarter, core, and dice them.
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4.
Bring plenty of salted water to a boil in a pot. Add the gnocchi and simmer on low heat for about 5 minutes until they rise to the surface. Stir the pesto with a little hot cooking water. Lift the gnocchi with a slotted spoon, let drain briefly, and place on preheated plates. Toss with pesto, tomato cubes, and Parmesan, then garnish with arugula before serving.
