Gnocchi in Broccoli Pesto

Recipe

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Broccoli Pesto Gnocchi

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Gnocchi

Cuisine: Italian

Servings: 4 people

Author: Alessandra

Ingredients

• 500 gr floury potatoes
• 130 gr plain flour + extra for dusting
• salt to taste

For the sauce:

• 400 gr broccoli
• 1 garlic glove
• 30 gr nuts
• 100 gr. Robiola cheese
• 40 gr Parmesan cheese

Instructions

• Cook the Potato.Put the potatoes with the skin on in a large saucepan, cover with cold salted water and bring to the boil. Let it simmer for about 25/30 minutes until tender. Sprinkle some flour over a large clean board. Drain the potatoes and mash them on to the board thought a ricer while still warm. You don’t need to peel them as the skin-peel should remain on the ricer. Make a well in the centre and season with salt. Add the flour a little at a time stirring with your finger and the kneading with your hand until elastic. Depending on the potatoes, you may need to add more or less flour.
• Cut Gnocchi. Cut a piece of dough and roll into a sausage about 1,5 cm thick. Slice into 2 cm lengthways, roll each ‘gnocco’ down the back of a fork or a grater to avoid the gnocchi to absorb maximum flavor.  Set aside on a floured dish cloth.
• Broccoli. Trim any woody stem ends with a knife. Divide into small florets and slice the thicker stems.
• Cook Broccoli. Place a large pan of water onto boil, once boiling salt, pour the broccoli and cook them until tender. Put into a food processor the broccoli and chop finely. Add the nuts and the peeled garlic and pulse until finely chopped. Continue bashing and pounding until smooth.
• Mix. Pour the mixture into a pan over a low heat, add the Robiola cheese and mix until melted adding a splash of water to loosen, you need just enough to bind the sauce and get it to a cozy consistency.
• Cook Gnocchi. Meanwhile, bring a pan full of salted water to boil, and when it has reached the desired temperature, cook the gnocchi, one portion at a time, until rise the surface. Remove with a slotted spoon and toss in the pan together with your sauce and the Parmesan cheese. Serve immediately, sprinkled with chopped nuts.

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