Broccoli Pesto Gnocchi
Servings: 4 people
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.