Gnocchi is one of those things that just soaks up flavour- much like its main ingredient, potato! It can have yummy sauces added it to it, like this take on pesto or it can itself be flavoured. A favourite autumn lunch of mine is gnocchi made with some mashed steamed squash or pumpkin and a simple brown butter and sage ‘sauce’ (literally just brown some butter and crisp up some sage in it…). Pesto is another super easy sauce to jazz up to your tastes. I’ve used kale here for a lovely bitter note but just as easily you could use spinach or any other leafy greens- I’ve been known to use carrot tops before! Whizz it up as smooth as you like but a bit of texture always add to the dish.
1 kg baking potatoes
salt and pepper
300 g plain flour
For the pesto:
85 g toasted pine nuts
85 g Parmesan (or veg alternative)
3 garlic cloves
75 ml olive oil
85 g kale
zest and juice of 1 lemon
1. Spike the potatoes all round, wrap in kitchen paper and microwave for 10 minutes.
2. Cut in half and remove the flesh into a bowl. Add the flour and seasoning. Stir through and leave to cool for a few minutes then squidge in the egg to make a dough.
3. Roll into balls. Leave in the fridge to harden up slightly while you make the pesto.
4. Blend everything for the pesto together until smooth.
5. Cook the gnocchi in salted water until they float to the top.
6. Stir through the pesto until warm. Serve!