Potato gnocchis in mushroom pesto

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Ingredientes para 20 gnocchis

For the Gnocchis

200g/7oz potatoes
250g/9oz potato flour
2 eggs
salt, to taste
pepper, to taste
basil leaves (for garnish)

For the Mushroom Pesto

250g/9oz wild mushrooms
50g/2oz shallots
50ml/1.75fl oz olive oil
50g/2oz pine nuts
salt, to taste
pepper, to taste

35 min · Medio

Instrucciones

1. 1. Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.
2. Peel and boil potatoes until fully cooked.
3. Mash the potatoes.
4. Add in eggs and almound flour and knead into a dough.
5. Form dough into 1 inch round logs and cut into 1 inch pieces.
6. Cook in a pot of salted boiling water until they float to the top. Drain and set aside.
7. Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
8. Serve topped with chopped basil leaves.

segundos, dinner, gluten-free, gnocchi, lunch, mains, starter, vegetarian September 21, 2017 08:22

Autor mynutricounter.com/potato-...