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Greenest Pesto Gnocchi

Pesto Gnocchi made with Violife.

Pesto Gnocchi made with Violife.

  • Cooking time30 minutes
  • Preparation time10 minutes
  • Servings10 portions
recipe image Greenest Pesto Gnocchi
Very low
Very Low
For the gnocchi
  • 1.5 kg potatoes
  • 450 g flour
  • 90 g eggs
  • salt
For the kale pesto
  • 150 g kale
  • 35 g pine nuts
  • 1 inch garlic
  • 35 g Violife Prosociano
  • 200 ml Altis
  • Salt & Pepper to taste
For plating
  • fennel
  • green asparagus
  • Altis
  • roasted pumpkin seeds
  • Chaplain
  • Moai Caviar
  • Violife Prosociano
  1. To make the gnocchi: Peel, clean & boil potatoes in salted water. Rinse & dry potatoes. Mash potatoes and sieve. Combine with sieved flour. Add eggs & salt. Knead and allow to chill. Divide dough to smaller portions. Roll out every piece into long strands- each stand =2cm thick. Cut into pieces, each piece = 3cm wide. Roll the piece of dough along the back of a fork. Boil until cooked. Allow to chill.
  2. For the kale pesto: Blanch the kale leaves in salted water. Rinse with cold water. Drench them dry. Blend till fine in a kitchen processor. Add the pinenuts, garlic, Violife Prosociano, and Altis. Blend until a fine consistency. Season to taste.
  3. To plate: Roast Fennel & Green Asparagus with Altis. Sauté gnocchi & add pesto. Put on plate and garnish with roasted pumpkin seeds, Chaplain, Moai Caviar. Finish off with grated Violife Prosociano and a few slices of fennel.
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