30gramGrated Cheesea hard cheese like gruyere, gouda, matured goat cheese or parmesan
Pinch of Nutmeg
Sauce Ingredients
4tbspPesto
200mlCream
3Spring Onions
200gramBroad Beans
Serve with..
SomeArugula
SomeBasil Leaves
ExtraCheese
Chili Oil optional
Instructions
The Gnocchi
Cook or steam the potatoes until there are cooked. Then remove the skin and press the hot potatoes through a fine sieve.
Mix the potato with the butter, nutmeg, egg and flour. You can best use a wooden spoon for this. Last but not least, add the cheese, salt & pepper to your gnocchi.
Let the gnocchi cool down to room temperature. In the meanwhile, you can make the sauce.
The Sauce
Cut the spring onions in half a centimeter sizes, about 0.2 inches.
Bake the spring onion in some olive oil until brown spots appear. Then add the pesto, cream and some salt&pepper.
Cooking the Beans.
Cook the broad beans for 2 minutes. When the broad beans are ready, directly place them in cold water in order to stop the cooking process. You could take off the outer shell. However, this is optional and up to you to decide. Then add the beans to your sauce.
Shaping the Gnocchi
Flour your kitchen counter and divide the gnocchi dough in small balls. Easiest method to use is to roll out the dough, cutting the dough in equal squares and then roll those small squares into gnocchi. However, you can also just form smaller balls from the big dough ball. Use enough flour for this process in order to make sure the gnocchi doesn't stick to your kitchen counter.
Bring a great amount of salted water (7grams of salt for each liter of water) to a boil, and cook the gnocchi for about 5 minutes. The water should be boiling in the beginning, but during the cooking process it is important that heat is on a medium/low heat. You can better poach the gnocchi gently instead of hard boiling it. If the gnocchi comes to the surface, the gnocchi is ready.
Last few steps..
Warm up the sauce again in a deep baking pan.
Add the cooked gnocchi directly to the sauce and stir gently to cover the gnocchi's with the sauce.
Serve the gnocchi with arugula, fresh basil leaves, extra cheese and chili oil.