Once again I was watching the popular TV-show Dinner Date. Sometimes I get ideas and recipes that I want to try out myself. This time a Gnocchis got my attention. I have never tried to do Gnocchis and it seemed like really easy to do. I’m not sure if in the Dinner Date episode the dish had any sauce on it, but I decided to add some green pesto and grate some strong cheese on top. You could do also some kind of a spinach butter sauce or maybe a tomato sauce. Red wine with this dish was a good pairing, e.g. Mayu Reserva Carménère. This was nice change to all the Holiday foods. Something quick, delicious, filling and affordable.
Gnocchis actually originates from Northern Italy and is one of the most primeval Italian food. The climate in the Northern Italy is more suitable for cultivating potatoes than grains. Usually the dumplings have a little ridges on one side or a little dent on the middle to hold the sauce and to be more flavorful. I opted for the plain balls, because I used just green pesto which sticked nicely to the surface.
- 500 g cooked potatoes
- 1 egg
- 1 tsp salt
- 3 dl flour
- 1 tbsp green pesto
- grated cheese goat's milk grand reserve
Cook the potatoes and drain the water. Set aside to fully cool.
Once the potatoes has cooled down, add the egg, salt and flour. Mix well and combine until smooth.
Sprinkle some flour to the counter and roll out the dough to 1,5 cm "stick" and cut 1 cm pieces and set aside. You can then roll them to little balls and maybe push a little dent to each of them. Pro tip: if you put a little dent to the Gnocchi, there will be more your delicious sauce in the Gnocchi.
Boil about 3 liters of water with 1 tsp of salt. Cook the Gnocchis in the water for at least 4 minutes or until the Gnocchis will raise to the top. Set to a bowl and when you have cooked all the Gnocchis add some green pesto to the top and mix. Grate some mature and strong cheese to give some twist.
Merry Gnocchi! 👩🏼🍳🍽 If you try the Gnocchi recipe, tag me on Instagram with #lifebyniina. 👩🏼🌾