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Homemade Potato Gnocchi with Pesto
These soft potato gnocchi are simply served with pesto, grated Parmesan and pine nuts. The potatoes cook in their skins in the microwave, then the Crousty Party, fitted with its gnocchi insert, presses the dough into a ridged strip that saves rolling 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 goes in easily; add a little water and cook a few minutes more if needed.
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 into a smooth dough. Only add more flour if it is too sticky: the softer the dough, the lighter the 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 small batches, lifting them out as soon as they float to the surface. Serve with the pesto, Parmesan and pine nuts.
