|Sat Fat 3g|
Sage and pesto delightfully flavour this gnocchi recipe. The method not only shows you how to rustle up this classic italian recipe but also showcases how to make gnocchi from scratch so you can go on to make your own creations.
Boil the potatoes in slightly salted water until tender, drain and mash. Do try to get the mash as lump free as possible.
While the potatoes are cooking gently toast the chopped walnuts in a dry frying pan. In the same pan cook the pancetta in a little olive oil until crisp, remove from the pan and place onto kitchen roll until needed.
Spoon the mash into a large mixing bowl, season with salt and milled pepper, add the sage and plain flour, using a wooden spoon mix to form a dough. Knead for a couple of minutes.
Split the dough in half and roll both into a long sausage about 2cm thick. Cut the sausage into 3cm pieces and if you have time gently press each gnocchi with the back of a fork for an authentic look.
Bring a pan of salted water to the boil and add the gnocchi in batches, when the gnocchi rise to the top scoop out with a slotted spoon into a large serving bowl.
When all the gnocchi are cooked toss in the pesto and serve with a sprinkling of the toasted walnuts and pancetta.
If you have some parmesan in the fridge feel free to grate a little over and enjoy.
Take a look at the video for this recipe below and feast your eyes on a wide selection of potato recipe videos on our video hub.
For the Gnocchi
500g Fluffy (such as Maris Piper or King Edward) potatoes, peeled and cubed
1tbsp fresh chopped sage
200g plain flour
Salt and milled pepper
75g walnuts roughly chopped
4 slices of pancetta
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.