Carrot Top Pesto Gnocchi bake
Brought to you by @aintgotmuffin_onme
Serves 4 Total Time 30 mins.
For the pesto:
- Leafy tops from one bunch of carrots (avoid the larger stems as they tend to be bitter)
- Small handful of basil leaves
- 50g walnuts or almonds (or use a mixture)
- 25g parmesan/veggie equivalent
- 1 garlic clove
- About 100ml of olive oil (or enough for a familiar pesto texture)
- Salt and pepper
- Splash of lemon juice
For the gnocchi:
- 1kg floury potatoes
- 3 eggs
- 300g plain flour
- Blend pesto ingredients in a food processor, adding a bit of oil at a time until it becomes your desired texture.
- Cook potatoes until they’re soft enough to mash. Remove the potato skins (and save for another recipe).
- Mash potatoes until nice and smooth and then beat the 3 eggs. Make a well in the middle of the mash and pour in the beaten eggs.
- Mix together, with a spoon or your hands, until well combined. Add a bit of flour at a time and mix until the dough so it doesn’t feel too sticky. Tip the dough onto a floured surface and knead until smooth. You may need to add some more flour, depending how sticky the mixture is.
- Divide the dough into manageable sections (3 or 4) and then roll into a long cylinder, making sure the surface is still well floured to avoid it from sticking.
- Cut into 2cm/3cm pieces and then roll them down the back of a fork to get the familiar lines on the dough.
- Repeat this until all of the dough has been shaped.
- Submerge the gnocchi in boiling water and when they start floating (a couple of mins) they are ready.
- To assemble the gnocchi bake, place gnocchi in an ovenproof dish or pan.
- Add a tablespoon (or two depending on your taste) of pesto and mix it in with the gnocchi. Add cooked peas and mix these into the gnocchi as well.
- Chop sun dried tomatoes and sprinkle on top. Dollop spoons of pesto over the tomatoes and then finish with some grated cheese (you can use classic cheddar, but mozzarella or more parmesan would also work well).
- Bake this until the cheese has melted, 15–20 mins.