This gnocchi comes together in a snap, especially with the use of leftover mashed potatoes. Make sure the potatoes don’t have anything extra added into them. If you simply don’t have the time, this pesto is perfect for linguine, too.
Makes 4 servings
for the pesto:
1/3 cup (50g) brazil nuts, toasted
about 4 cups (5oz) baby spinach, packed
small handful fresh basil
2-4 cloves garlic
4-6 tablespoons (60mL – 90mL) extra virgin olive oil
fresh ground pepper and sea salt to taste
Whizz all ingredients together in the food processor until smooth, adding oil for desired consistency.
for the gnocchi:
2 cups well-mashed, lump-free potatoes (about three medium baking potatoes)
1 tablespoon (15mL) olive oil
3/4 cup (90g) whole grain flour, such as whole wheat, spelt or gluten-free mix (plus more as needed)
2 tablespoons (30g) dried basil
2 tablespoons (30g) dried oregano
1 teaspoon (5g) sea salt
1/2 teaspoon (3g) garlic powder
additional oil for frying
Mix together potatoes and olive oil, combining well.
In a large mixing bowl, whisk together all remaining ingredients. Make a well in the centre and add the potatoes, slowly mixing together to form a smooth dough, adding additional whole grain flour as needed.
Dust a work surface with flour and take sections of the dough, rolling out into a 1/2” wide rope. Using a floured knife, cut into 3/4” long spices. Repeat with remaining dough. (You can also do the characteristic indent with a fork on each one, although unnecessary to the end result for quick entertaining).
Heat a few tablespoons of olive oil in a non-stick skillet over medium-high heat. Add gnocchi in small batches, careful not to overcrowd them. Stir frequently, tossing in the oil, browning on all sides. Remove from pan and repeat with remaining gnocchi.
When finished, toss with pesto and serve immediately.