GNOCCHI AL PESTO recipe

200 gr of potatoes per person already boiled
2-3 table spoons of flour
Salt & pepper
20 leaves of fresh basil
1 table spoon of Silken tofu
Dry yeast to taste
50-70 grams of pine seeds
100 ml of Evo

 

Put Basil, tofu, pine seeds and evo in a mixer to obtain a smooth creamy consistency. Adjust quantity of oil if needed.
Add yeast to taste.
Pesto is now ready, it can be put it in a jar and keept it into the fridge covered with evo for 1 week.
When you need to use it put some water to adjust consistency, usually I use 1 tablespoon of pesto mixed with 2 tablespoon of water per person.

Mash the potatoes and add as many table spoons of flour as the mixture will require to become soft but workable.
Form a cylinder and cut it into small pieces to get the gnocchi.
Cook the gnocchi in boiling water for 1 minute or so, season them with pesto and …enjoy it!!!

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