Did you catch Alessandro Pavoni making gnocchi with Miguel Maestre's pesto on The Living Room?
The Living Room chefs have shared their recipe with Now to Love, including exclusive gnocchi cooking tips to keep things as smooth and delicious as possible.
Why wait to get cooking? Check out the recipe below.
- 1kg russet potatoes
- Rock salt
- 200g 00 flour, sifted, plus extra for dusting
- 80g parmesan, freshly grated
- 1 teaspoon fine salt
- Pinch freshly grated nutmeg
- 2 egg yolks
- Freshly grated parmesan, to serve
- Wash the potatoes, removing any dirt. Add whole potatoes, with peel on, into a large pot. Fill the pot up with water until it is double the volume of the potatoes. Add 10g of rock salt per litre of water.
- Put the pot on high heat and bring to the boil. Reduce to a simmer, cooking for 40 minutes.
- Drain potatoes from the water and rest for 5 minutes. Transfer to a plate and microwave for approximately 4 minutes, or until the skin is dry and starts to wrinkle – this will be dependent on the size of the potatoes.
- Peel potatoes and cut into pieces and pass through a potato ricer or mouli onto a clean dry work bench/board, lightly dusted with flour. Spread it out on the bench/board and leave to cool for a few minutes.
- Sprinkle the 200g flour, the parmesan, salt and nutmeg over the top of the potato and place the egg yolks in the centre.
- Work the dough together with a pastry scraper and your hands until the dough just comes together; don't overwork it, add a little more flour if it's too moist.
- Shape into a 4cm-high brick, cut lengthways into 1cm-thick slices, cut each slice into 1cm-thick logs and roll gently with your hands to make them round. Cut logs into 1cm pieces.
- Bring a large saucepan of salted water to the boil. Cover and reduce heat to low. As gnocchi rise, scoop them with a slotted spoon or spider.
- Drain well and add to a large bowl filled with your chosen pasta sauce. Add some of the starchy pasta water to the bowl, this will help the sauce thicken and coat the gnocchi. Toss the gnocchi, sauce and water together and serve whilst hot, topped with grated parmesan.
MIGUEL’S PERFECT PESTO
Prep time – 10 minutes
Serves – 4
- 1 small clove of garlic
- Pinch of salt
- 2 tablespoons of pine nuts
- 2 bunches basil leaves
- 50g grated parmesan
- 100mL olive oil
- Juice of ½ lemon
- Salt and pepper
- Using a mortar and pestle, crush the garlic, salt and a splash of the olive oil until it
forms a paste.
- Then add pine nuts, crushing to break the nuts down.
- Then add basil leaves a few at a time, making it into a paste.
- Finally add the cheese, remaining oil and lemon juice, grinding until well combined.
- Season to taste