Episode 4 | Date Night Dishes

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Episode 4 | Date Night Dishes

Creamy pesto gnocchi ????

2 Large bunches of basil leaves
1-2 garlic cloves
Large handful of grated parmesan
Large handful of pine nuts (or walnuts), toasted in a dry pan
Large glug of olive oil, roughly 5-6 tbsp (judge this by eye, if it is too thick add some more oil)
Juice of half a lemon (again? Taste and adjust to taste)

1.1kg potatoes (fluffy variety best - I used king Edward)
150g Tipo 00 flour (plain flour will also work just fine)
1 large egg
Large pinch of fine sea salt

160ml double (heavy) cream

1. Prick the potatoes with holes, then place into a 200 C / 380 F oven to bake for 1 hour. Remove from oven, scoop out potato and pass through a ricer, food mill, or sieve. If you have one, use a fork to mash it up, but do not to overdo it.
2. Tip 1/4 of the flour over the potato and mix together. Add another 1/4 then mix, then crack an egg into the centre. Bring this together, adding more flour when needed, until smooth and cohesive. Don’t over mix it here. You might not need to use all of the flour.
3. Using your fingertips, roll the dough out into a thin log, then cut into 1inch pieces.
4. Boil the gnocchi in salted water for a few minutes until it floats to the surface. Strain and set aside into an ice bath whilst preparing the sauce.
5. For the pesto, blitz all of the ingredients together until smooth. Tip this into a pan with the cream, some more parmesan and black pepper. Once hot, stir through the gnocchi and serve with extra toasted pine nuts and cheese on top. Enjoy!

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