Gnocchi is one of the best foods. That's not my opinion, that's a fact. This was my second ever attempt at making gnocchi and it went a lot better than the first. It was actually very good, and my brother rated it 7.5/10, which coming from him might as well have been a Nobel prize (he doesn't give out compliments very often, especially not to me). It isn't a quick recipe but I'd say it's quite fun if you like cooking. And it tastes very very good.
Ingredients:
For the Gnocchi:
- Potatoes
- Flour
- Milk
For the pesto:
- Spinach
- Lemon
- Natural Greek Yoghurt
- Cashew Nuts
- Olive Oil
Instructions:
- Peel your potatoes (the amount of potatoes depends on how much gnocchi you want, but I used eight as I was cooking for three people and wanted there to be left overs)
- Cut your peeled potatoes into small pieces and put them in a pan of boiling water until they are soft. You know they are ready when you can put a knife in them easily and it comes out clean.
- Drain your potatoes and put the pieces into a bowl
- Add milk to the bowl (do this by eye and continue adding throughout if you need more) and mash the potatoes with a potato masher until you have, essentially, mashed potato.
- Add flour to your mashed potato (again, continue to add throughout where needed) and mix it all together / kneed it until you have a dough.
- Take small chunks from the dough and roll it out long, then cut the rolled out sausage shaped dough into little pieces.
- Roll the little pieces into gnocchi shape.
- Once all the dough is rolled into gnocchi shape, put the gnocchi into a pan of boiling water and allow it to cook as you would pasta. Once the gnocchi has risen to the top of the pan, it is ready. You might need to do this in small batches to avoid the gnocchi sticking together.
- Drain the gnocchi.
- For the sauce, put as much spinach as you want into a blender.
- Add cashew nuts (I put in the whole bag)
- Juice half a lemon into the blender
- Add about three spoonfuls of greek yoghurt (this depends on how much of the other ingredients you have)
- Add a tablespoon or two of olive oil
- Blend it and add to the gnocchi
- To serve, grate parmesan cheese on top of the gnocchi
