Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
For the gnocchi
- 1kilograms potatoes, peeled and chopped
- 300grams flour
- 1 medium egg, free range
- 1 pinch salt
- 1 pinch pepper
For the pesto
- 130grams basil, washed, drained and chopped
- 4tablespoons parmesan
- 4tablespoons pine nuts
- 1tablespoons olive oil
- 1 cloves garlic, peeled and chopped
- 200grams artichokes, store bought jar and drained
Nutrition per serving
2720kJ / 650Cal
2720 Kilojoules or 650 Calories
31% of daily energy intake*
Protein
21.8grams
Fat
19.6grams
Carbs
92.0grams
Sugars
4.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A rich and filling gnocchi dish with a creamy finish
Method
Step 1 of 6
To make the gnocchi, firstly cook the potatoes in a pot of water with the salt, bring to the boil and allow to simmer until cooked which should take about 20 minutes.
Step 2 of 6
Drain the potatoes fully and pass through a potato ricer into a mixing bowl. Mix in the flour, pepper and then crack the egg and combine fully.
Step 3 of 6
Roll the mixture into small bite size balls and store in the freezer until ready to use.
Step 4 of 6
To make the pesto, blend the basil leaves, parmesan, pine nuts, olive oil and garlic until smooth and then leave to one side.
Step 5 of 6
Heat up a non-stick pan to a medium heat and fry the artichokes for 3 minutes while tossing.
Step 6 of 6
Add the gnocchi to the pan and fry for a further 5 minutes. Remove from the heat and toss in the pesto before serving.
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