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Friday 19 June 2026 04:24:16 GMT
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Basil gnocchi with burrata 450g / 3 cups white potatoes (weigh when raw) 85g / 3/4 cup 0’0 flour + more for prep 1 egg yolk 70g / 1/2 cup pine nuts 15g / 1/3 cup grated parmesan 38g/ 2 cups basil leaves 55g / 1/4 cup EV olive oil 1 small garlic clove 2 tbsp lemon juice Salt Pepper 1 tbsp butter Boil your potatoes with the skin on until soft all the way through. This should take around 30 mins but will depend on how big your potatoes are. Leave until the potatoes are warm (not hot!) and remove the skin. Mash the potato into a large bowl and then make a well in the middle to add the egg yolk, 1 tsp salt and a bit of the flour. Start mixing with a fork as you add the remaining flour. Keep mixing together until all incorporated. Then use your hands to form into a dough ball, no need to properly knead here just ensure a dough ball has formed. Leave to rest for 10 minutes and then divide into 4. Roll out into thin log shapes and then cut into 1 inch pillow shapes. Use a gnocchi press if you have one or just leave. Place onto a large plate/ tray with flour on, and really gently roll the gnocchi in flour (giving it a tiny coating of flour - not too much, just so it isn’t remotely wet). Make your pesto by blending basil, garlic, toasted pine nuts (leave some leftover for toppings), lemon, oil, 1/4 tsp salt and 1/8 tsp pepper until smooth. Then add your parmesan and reblend. Add more oil if you want it a thinner pesto and taste to add more salt/ pepper as you wish. Get a frying pan ready with 1 tbsp butter and the pesto (you may have some leftover, it depends how saucy you want it). Add gnocchi into boiling hot water until they float, then remove and add them straight into the pesto pan with some pasta water. Toss until all combined and then plate with torn burrata, toasted pine nuts, salt, pepper and a drizzle of olive oil (optional). Dig in! #pesto #gnochhi #pestopasta #gnocchis #homemadegnocchi #recipes #comfort #EasyRecipe
Basil gnocchi with burrata 450g / 3 cups white potatoes (weigh when raw) 85g / 3/4 cup 0’0 flour + more for prep 1 egg yolk 70g / 1/2 cup pine nuts 15g / 1/3 cup grated parmesan 38g/ 2 cups basil leaves 55g / 1/4 cup EV olive oil 1 small garlic clove 2 tbsp lemon juice Salt Pepper 1 tbsp butter Boil your potatoes with the skin on until soft all the way through. This should take around 30 mins but will depend on how big your potatoes are. Leave until the potatoes are warm (not hot!) and remove the skin. Mash the potato into a large bowl and then make a well in the middle to add the egg yolk, 1 tsp salt and a bit of the flour. Start mixing with a fork as you add the remaining flour. Keep mixing together until all incorporated. Then use your hands to form into a dough ball, no need to properly knead here just ensure a dough ball has formed. Leave to rest for 10 minutes and then divide into 4. Roll out into thin log shapes and then cut into 1 inch pillow shapes. Use a gnocchi press if you have one or just leave. Place onto a large plate/ tray with flour on, and really gently roll the gnocchi in flour (giving it a tiny coating of flour - not too much, just so it isn’t remotely wet). Make your pesto by blending basil, garlic, toasted pine nuts (leave some leftover for toppings), lemon, oil, 1/4 tsp salt and 1/8 tsp pepper until smooth. Then add your parmesan and reblend. Add more oil if you want it a thinner pesto and taste to add more salt/ pepper as you wish. Get a frying pan ready with 1 tbsp butter and the pesto (you may have some leftover, it depends how saucy you want it). Add gnocchi into boiling hot water until they float, then remove and add them straight into the pesto pan with some pasta water. Toss until all combined and then plate with torn burrata, toasted pine nuts, salt, pepper and a drizzle of olive oil (optional). Dig in! #pesto #gnochhi #pestopasta #gnocchis #homemadegnocchi #recipes #comfort #EasyRecipe
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