Nut gnocchi with truffle-pesto sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes, cover and cook in plenty of water for about 20 minutes. Drain the potatoes, rinse with cold water and peel. Press potatoes while still hot through a potato ricer and let them cool down for 10-15 minutes. Sprinkle potato mass with about 1 tsp. salt and knead the flour with the dough hooks of the hand mixer bit by bit. Form the potato mixture into longish rolls (approx. 2 cm Ø) and cut into pieces of approx. 1 1/2 cm length.

2. 2

   Flatten with a fork. Boil up plenty of salted water in a large pot. Cook gnocchi in 2-3 portions in lightly boiling water for 3-5 minutes. When they are floating on top, remove them with a skimmer and let them drip off on a clean tea towel. Clean, wash and drain the rocket. Coarsely chop the walnut kernels. Heat butter in a pan, add walnut kernels, up to 1 tbsp. to sprinkle, fry lightly for about 1 minute. Add the gnocchi and toss in the nut butter for 1-2 minutes. Pour onto a preheated plate. Put truffle-tomato pesto and cream in the hot pan and heat while stirring.

3. 3

   Coarsely chop the walnut kernels. Heat butter in a pan, add walnut kernels, up to 1 tbsp. to sprinkle, fry lightly for about 1 minute. Add the gnocchi and toss in the nut butter for 1-2 minutes. Pour onto a preheated plate. Put truffle-tomato pesto and cream in the hot pan and heat while stirring. Season with salt and pepper and pour over the nut gnocchi. Sprinkle with remaining walnut kernels and rocket

4. 4

   Waiting time 15 minutes

Nutrition Facts

KCAL
670 kcal

CARBS
48 g

FATS
49 g

PROTEINS
9 g