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Potato Gnocchi with Pesto
Soft homemade potato gnocchi served with pesto, grated Parmesan and pine nuts. The potatoes cook in their skins in the microwave, and the Crousty Party with its gnocchi insert presses the dough into a ridged strip, so there is no rolling of ropes by hand.
- Total time
- 45 min
- Prep
- 25 min
- Cook
- 20 min
Ingredients
Method
Wash the potatoes and put them, unpeeled, in the Tupperware MicroCook round casserole 2.25 l with the water. Cook for about 10 minutes at 800 W, until a knife slides in easily; if needed, add a little water and cook a few minutes longer.
Drain and peel the potatoes, then mash them in the Tupperware Mixing Bowl 3.5 l.
Add the egg, salt and sifted flour and mix to a smooth dough. Add a little more flour only if it is too sticky; a softer dough gives lighter gnocchi.
Fill the Tupperware Crousty Party fitted with the gnocchi insert, dust with a little flour and press. Push out the rest of the dough with the thin silicone spatula.
Cut the strip into gnocchi and press each one lightly with a fork to shape it.
Bring a large pan of salted water to the boil and cook the gnocchi in batches, lifting them out as soon as they rise to the surface. Serve with pesto, Parmesan and pine nuts.
