16 December 2012,22:49 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Push the potatoes through a fine sieve into a bowl. Stir in the butter, egg, a cup of the flour. Adjust seasoning with the salt and pepper.
  • Sift the remaining flour onto a work surface, add the potato mixture. Gently knead in enough flour until a soft, slightly sticky dough is formed.
  • With floured hands, break off portions of the dough and roll into 1" thick ropes. Cut into ½" lengths.
  • Lightly press each piece against the inner prongs of a fork. Put on a tray covered with a floured tea towel and chill in the refrigerator for about half an hour.
  • The Pesto Sauce: Place the basil, garlic, pine nuts and oil in a processor and process until smooth and creamy.
  • Turn into a bowl and stir in the Parmesan cheese. Adjust seasoning to taste.
  • Drop the gnocchi into a saucepan of salted water in batches. Cook the gnocchi for about 3-5 minutes or until they float to the surface.
  • Remove the cooked gnocchi with a slotted spoon and keep warm in a covered oiled baking dish in a low oven.
  • Add the gnocchi to the pesto sauce and toss gently to coat. Scatter with the Parmesan cheese and serve immediately accompanied by a rocket salad.


  • 1 kg floury potatoes, cooked, drained and peeled
  • 250 grams plain flour
  • 50 grams butter
  • 1 medium egg, beaten
  • Freshly ground black pepper and salt, to taste
  • 30 grams Parmesan cheese, grated
  • Rocket salad, to serve

The Pesto Sauce

  • 100 ml olive oil
  • 50 grams Parmesan cheese, grated
  • 50 grams fresh basil leaves
  • 1 large garlic clove, peeled
  • 2 tablespoon pine nuts

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