Step by Step Gnocchi with Watercress Pesto

Homemade Gnocchi with Watercress Pesto and Tomatoes
Serves 4
Prep time 45 minutes 06_01_17_cfm_nat_recipes0171.jpg

Cook time 1.5 hours

1kg Maris Piper Potatoes
1 tbsp olive oil
350g ’00’ Pasta Flour
1/2 tsp Salt
2 Eggs, beaten
1 Garlic clove
50g Parmesan, grated
100g Basil
100g Watercress
50g Toasted Pine Nuts
250ml Extra Virgin Olive Oil
1 Lemon, zested
300g Cherry tomatoes, halved

Preheat the oven to 180c/160fan. Drizzle the 1 tbsp olive oil over the potatoes and wrap tightly in foil and bake for 1 hour or until completely soft.

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While the potatoes are baking, place the garlic clove and parmesan in a food processor and blitz briefly to break up. Add in the basil, watercress, lemon zest and pine nuts and blitz until completely chopped up. Gradually add in the extra virgin olive oil and then set aside.

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Once the potatoes are baked, cool for 5 minutes and then remove the potato skins. You want the potatoes to be as hot as possible. On your kitchen worktop, sift the pasta flour and make a well. Add in the egg and salt and then using a potato ricer, add the riced potato on top. Using a butter knife, work quickly to chop the ingredients together. Once a dough begins to form, knead it together briefly and work in all the flour if necessary. Divide the dough in half and roll both into long sausages. Using a clean butter knife, cut off 1 inch gnocchi pieces and set aside.

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Bring a large pan of salted water to the boil and add in the gnocchi. Once they begin to float (1-2 minutes), remove and combine with 4-5 tbsp of pesto (the rest will keep in a jar in the fridge for up to 2 weeks) and the halved tomatoes.

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Mix well, adding a little more extra virgin olive oil if necessary and then serve immediately.

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