Rocket gnocchi with pine nuts, parmesan and cherry tomatoes

Name: Rocket gnocchi with pine nuts, parmesan and cherry tomatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g floury cooking potatoes (e.g. Bio Linda); 30 g Pine nuts; 100 g Rocket; 100 g Parmesan cheese; 150 g Flour; 100 g Durum wheat semolina; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 400 g cherry tomatoes; 4-5 Tbsp Olive oil; 7-10 Tbsp black pepper; 7-10 Tbsp Flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g floury cooking potatoes (e.g. Bio Linda)
30 g Pine nuts
100 g Rocket
100 g Parmesan cheese
150 g Flour
100 g Durum wheat semolina
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
400 g cherry tomatoes
4-5 Tbsp Olive oil
7-10 Tbsp black pepper
7-10 Tbsp Flour

Directions

1
Wash the potatoes thoroughly, place them in a pot with water, bring to the boil, cover and cook over medium heat for about 25 minutes. In the meantime, roast the pine nuts in a pan without fat, turning them golden brown.
2
Remove from the pan and set aside. Wash 25 g rocket, drain well and cut into very fine strips. Grate 50 g Parmesan finely. Drain potatoes, rinse and peel. Press the still warm potatoes through a potato press.
3
Add flour, semolina, egg, salt, nutmeg, grated parmesan and strips of rocket and mix well. Divide the mixture into thirds and form into strands (approx. 3.5 cm Ø) on a floured work surface. Cut into approx. 1.5 cm thick slices.
4
Dust thinly with flour and press on with a fork. Place on a large board. Bring plenty of salted water to the boil in a large wide pot. Cook the gnocchi in two portions at medium heat for 10-12 minutes.
5
Remove carefully with a skimmer. In the meantime, wash and clean the tomatoes and cut them in half as desired. Wash 75 g rocket and drain well. Peel 50 g parmesan shavings with a peeler.
6
Heat olive oil in a large pan, add tomatoes and gnocchi and fry briefly while turning. Season with pepper and fold in rocket. Serve on plates sprinkled with Parmesan shavings and pine nuts.