Homemade Potato Gnocchi with Basil-Walnut Pesto

Homemade Potato Gnocchi with Basil-Walnut Pesto

Gnocchi

• 1kg Maris Piper or King Edward/baking potatoes

• 100g 00 flour (sifted)

• ½ grated nutmeg

• 20ml olive oil

• Salt, for baking and boiling water

Method

1. Preheat oven to 220°C / 200°C fan / gas 7. Rub potatoes with a little oil and salt. Bake on the top shelf for 20 minutes, then reduce heat to 190°C / 170°C fan / gas 5 and bake for 45–60 minutes until skins are crisp and flesh soft.

2. While still warm (but not too hot to handle), scoop out potato flesh. Pass through a potato ricer or push through a fine sieve for a smooth texture.

3. On a floured board or clean surface, combine potato with sifted flour, nutmeg, and olive oil. Gently bring together into a dough — do not overwork.

4. Divide dough into 4 portions. Roll each into long ropes, then cut into bite-sized pieces. Dust lightly with flour to prevent sticking.

5. Optional: Roll pieces along the back of a fork to create ridges.

6. Drop gnocchi, a few at a time, into simmering salted water. When they float to the surface (after 4–6 minutes), transfer immediately to iced water to stop cooking. Drain well.

Basil-Walnut Pesto

• 2 cups / 50g fresh basil leaves (picked from stems)

• ½ cup / 60g raw walnuts

• ¼ cup / 60ml extra virgin olive oil

• 1 tbsp lemon juice + zest

• 2 large garlic cloves, cores removed

• Splash of water (to loosen, if needed)

• Salt, to taste

Method

1. Toast walnuts in a dry pan over medium heat for about 5 minutes until fragrant (do not burn).

2. In a food processor, pulse walnuts until crumbly.

3. Add basil, garlic, lemon juice/zest, and olive oil. Blend until smooth. Add a splash of water if needed for consistency. Season with salt.

Serving

1. Reheat gnocchi in simmering water for 2–3 minutes.

2. Transfer to a bowl and toss with a few tablespoons of pesto. (Do not cook pesto — keep it fresh and vibrant.)

3. Serve immediately, garnished with extra basil or toasted walnuts if desired.