Homemade gnocchi with pesto / Domaci njoki s pestom
You CAN Have Your Cake and Eat It Too
You CAN Have Your Cake and Eat It Too
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Ingredients

  • 5 recipes in two days, 3 of them by the sea, and 2 by the lake. This opportunity didn’t come at perfect timing. Of course, I had a deadline for sending the material. I had a cold at that time and many other serious things on my mind. I don’t live by the sea, so I had to coordinate with Gasper in terms of driving there. On the D day the recipes OF COURSE took longer than expected, I didn’t have all the ingredients and there was ... RAIN! But Gasper and I still speeded to the seaside, and in between I cursed because of basil, I stared with tears in my eyes at the sky and checked lighting on my camera. Well, before I even reached the point of us leaving home, I went through a long list of things that I should take with me. And nevertheless forgot one thing .. smarty pants.
  • Gnocchi
  • 3 pounds potatoes
  • 2 cups flour, plus more for kneading and forming
  • 1 egg
  • 1/2 teaspoon salt
  • 2 cups packed fresh basil leaves
  • 1/3 cup pine nuts, toasted
  • ¼ cup grated Parmesan cheese
  • 1 small garlic clove, sliced thin
  • ½ teaspoon kosher salt
  • Extra virgin olive oil
  • 1400 g krompirja
  • 250 g moke, plus več za gnetenje in oblikovanje
  • 1 jajce
  • 1/2 žličke soli
  • 2 skodelici listov sveže bazilike
  • 45 g pinjol
  • 28 g naribanega parmezana
  • 1 majhen strok česna, narezan na tanko
  • ½ žličke soli
  • Ekstra deviško oljčno olje

Instructions

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