I can classify this as Gourmet Comfort Food. Gnocchi is an Italian dumpling that’s primarily made out of potatoes (I add some Ricotta to mine) and then it’s generally tossed in a rich cream sauce, I prefer pesto! This goes extremely well with a nice glass of Chianti.

  • 2 Large Potatoes40g Ricotta Cheese
  • 160g Flour
  • 7g Salt
  • 1 Egg 
  • 60g Pesto 
  • 20g Cream
  • 5g Pine nuts
  • 5g Parmigiano Reggiano
  • Crushed Black Pepper
  • Boil the Potatoes till tender.
  • Once cooled, Peel & mash the potatoes.
  • Add the Flour & Ricotta to the potatoes along with the salt.
  • Bind together and then add the Egg.
  • Knead till a smooth dough forms. Chill for 20 minutes.
  • Roll out into thick noodles ( 1.5-2 inches in width)
  • Cut into 1.5-inch Nuggets. You will be left with tiny square dumplings.
  • Boil 1.5 litres of water and gently drop the Gnocchi into the water. Boil for 5-7 minutes & set aside.
  • In a Pan, Dry roast the Pine nuts & then roughly chop.
  • Heat the Pesto gently, add the cream and let it simmer.
  • Add the Gnocchi and gently toss it in the Pesto.
  • Transfer to a bowl, top with toasted pine nuts, shaved Parmesan & a generous drizzle of crushed black pepper.


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