Potato Gnocchi with Rocket and Walnut Pesto Recipe

GNOCCHI

Preheat oven to 180 degrees and roast potatoes for 45-60mins depending on size. If they are really large you may wish to impale them with a metal skewer to ensure they cook through.

Chop potatoes in half and place skin side up in a potato ricer or on top of a sieve and push through in to a bowl leaving the skins behind.

While still hot mix through flour, salt and pepper. Turn dough out on to a floured surface and divide in to 4 portions. Roll each portion in to a 2cm thin log and chop in to bite sized pillows.

Leave aside on a tray while preparing the pesto. Ensure that the pieces are not
touching and are dusted with flour so they do not stick.

PESTO

Slice or dice parmesan to ensure it processes evenly and add last 6 ingredients from the list in to a food processor or blender and process until combined but still chunky.

SERVING

Boil a large pot of well salted water and add the gnocchi. Remove when they rise to the surface, toss through the pesto and serve!

Makes 4 generous servings.

Tip: Both Gnocchi and Pesto freeze well, freeze gnocchi uncooked and place straight in to boiling water. Stash in the freezer for a fantastic quick meal.