|Potato gnocchi with basil walnut pesto.|
I wanted the light and pillowy ones that you can find at fine dining restaurants.
The first thing I did was to boil two large russet potatoes that I cut in half.
|The skins practically fall off on their own.|
|I mashed the potatoes with a fork.|
|I made a well with the potatoes and added in 1 whisked egg.|
|I folded in some chopped spinach and basil into the one on the left.|
|Doing the roll against the fork was harder than it looked - the gnocchi did come out a bit oddly formed.|
|The spinach and basil gnocchi with marinara sauce.|
|Potato gnocchi with pesto.|
The spinach and basil gnocchi? Not so delicious. Maybe it was the drier dough - but they were heavy and tasted slightly of raw flour - yuck.
So I guess it was better to go for a wetter dough and add less flour.
The recipe made a lot of dough - I will have to figure out a recipe for breakfast gnocchi:-)