Fluffy gnocchi with home-made pesto and spinach

11 Apr

There seems to be this universal level of panic when one separates eggs. The discarded yolks, the abandoned whites – what to do? What to do?

For no reason other than we had this dilemma, we decided to chuck in a couple of extra egg whites into our latest attempt at gnocchi. This made for a lovely soft, pillowy gnocchi. A word of warning, leaving the excess gnocchi in the fridge does appear to involve that gnocchi turning blue – but after a significant amount of sniffing, we ate it and remain upright and healthy to this day.

Fluffy gnocchi (serves 4)

  • 500g potato (desiree)
  • 250g white flour
  • 1 egg
  • 2 egg whites
  • 2 – 3 TBSP home-made pesto
  • handful of baby spinach

Boil then mash potatoes. Add flour.

Whisk egg whites until thickened and airy, fold in the whole egg and then add to the potato-flour mixture.

Roll teaspoon sized balls of the ensuing dough and then dust in semolina or fine corn flour.

Throw into boiling water for a few minutes. Test if cooked and then drain. Toss through pesto and spinach. Voila!

Estimated cost (including home-made pesto): £3.50

Musical accompaniment: Kings of Convenience

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One Response to “Fluffy gnocchi with home-made pesto and spinach”

  1. Rufus' Food and Spirits Guide May 17, 2011 at 7:47 pm #

    Sounds wonderful!

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