Potato and Sage Gnocchi with pesto

Potato and sage gnocchi with pesto recipe
Cook in Cook in:
25 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£1.63
Per Serving %RI
KCALS 491
Protein 13g
Carbs 63g
Sugar 2g
Fat 19g
Sat Fat 3g
Fibre 5g
Salt 0.6g

Method

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.

Ingredients

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

To serve

75g walnuts roughly chopped

2tbsp pesto

4 slices of pancetta

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 To serve 75g walnuts roughly chopped 2tbsp pesto 4 slices of pancetta

You may also like

Brazilian Potato & Vegetable Espetinho Recipe

Brazilian Potato & Vegetable Espetinho Recipe

Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!

  • Prep in: 20 mins
  • Cook in: 10 mins
Woolton Pie Recipe

Woolton Pie

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.

  • Prep in: 25 mins
  • Cook in: 40 mins
Mediterranean potato and vegetable bake recipe

Mediterranean Potato and Vegetable Bake recipe

Taking just 5 minutes to cook and 25 minutes to bake this a great meal for an easy dinner recipe. Contains potatoes and all kinds of vegetables it's healthy too!

  • Prep in: 5 mins
  • Cook in: 25 mins
Potato and Ham Broth topped with a poached egg

Potato and Ham Broth topped with a poached egg

Potato and Ham Broth topped with a poached egg

Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!

  • Prep in: 15 mins
  • Cook in: 25 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union