Potato Gnocchi with Watercress Pesto

Potato Gnocchi with Watercress Pesto

Categories: Pasta

Serves: 4 Preparation time: 30 mins Cooking time: 10 mins

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Ingredients

  • 900g potatoes, peeled
  • 200g plain flour
  • 1 medium egg, lightly beaten
  • Salt

Watercress Pesto:

  • 1 bunch watercress
  • 2 garlic cloves
  • 1 tsp coarse sea salt
  • 40g shelled walnuts
  • 6 tbsp Filippo Berio Extra Virgin Olive Oil
  • 25g grated parmesan cheese (optional)
  • 1 tbsp soft goat's cheese

Method

Cut the potatoes into even-sized pieces then then cook in lightly salted water, for about 15 minutes until tender.

While the potatoes are cooking prepare the watercress pesto. Trim stalks from watercress and dry on kitchen paper. Reserve a few sprigs for garnish, then put the rest into a food processor with the garlic, salt and walnuts and pulse until finely chopped. Add the Extra Virgin Olive Oil and cheeses and give a quick whizz until blended.

Drain the potatoes very well then push through a potato ricer into a bowl, as the mash needs to be completely lump-free and have a dry texture. Add the flour and egg with seasoning and work with a fork to form a smooth, soft dough.

With floured hands, take a piece of the dough and roll it into a roll about 2cm in diameter, then place on a floured surface and cut into 2cm lengths. Gently press one side with a fork to make a ridged surface. Place the gnocchi on a floured tray until ready to cook.

When all the dough has been shaped, bring a large pan of salted water to the boil. Gently add the gnocchi, and poach a few at a time for 2-3 minutes, as they rise to the surface remove with a slotted spoon and drain. Slide them into a hot serving dish.

Add the prepared pesto to the gnocchi and mix together, serve scattered with Parmesan cheese and the reserved watercress leaves.

Cook with:

Extra Virgin Olive Oil

Has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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