Potato Gnocchi with Pesto and Green Beans

Ingredients

• 1 kg waxy potatoes
• 250 g potato flour
• 2 egg yolks
• Salt
• 1 kg green beans
• 1 bunch Basil
• 2 Garlic cloves
• 3 tbsp pine nuts
• 40 g parmesan (freshly grated)
• 200 ml olive oil
• 1 tsp lemon zest
• Salt
• Basil

Instructions

1. 1.

   Wash potatoes and cook in salted water for about 30 minutes until soft.

2. 2.

   For the pesto wash and pat dry basil. Toast pine nuts in a pan until golden brown, then let cool. Blend toasted pine nuts with peeled garlic, basil, lemon zest, parmesan and a splash of olive oil. Add more olive oil until a smooth pesto forms; avoid overmixing to prevent bitterness. Season with salt.

3. 3.

   Peel potatoes while still hot and press through a potato ricer into a lightly floured bowl. Add egg yolks and gradually fold in enough flour to form a smooth, homogeneous dough that no longer sticks to fingers. Season with a pinch of salt.

4. 4.

   Divide the dough into 3-4 portions, roll each on a floured surface into finger‑thick ropes, then cut into about 1.5 cm pieces.

5. 5.

   Run each piece over the tines of a fork and place on a lightly floured work surface.

6. 6.

   Bring 2 l of salted water to a boil in a large pot. Drop gnocchi into the boiling water and cook at lower temperature for about 4 minutes, stirring gently so they don’t stick together. When they float to the surface, remove with a slotted spoon and drain well.

7. 7.

   Wash, trim, and blanch green beans in salted water for 3–4 minutes. Transfer them to a bowl with a slotted spoon and mix with pesto. Arrange on warmed plates, toss gnocchi briefly in 2 tbsp olive oil, then place over the beans. Garnish with basil and serve.