1 kg potatoes
100 -150g flour
1 yolk
Salt to taste
130g semolina
Chilean Pine Nuts Rosemary Pesto Nohue
Peanut and pepper to taste
Fresh basil leaves

In a pot with boiling water, cook the potatoes with the peel for 15-25 min. Remove the peel from the potatoes and go through potato press twice. Add yolk as well as salt.
Mix and add flour little by little until the dough is neither too wet nor too dry.
Stretch into a cylinder and then cut the gnocchi 2cm long. Optionally, go through the fork. Reserve on a baking sheet with semolina base.
Cook in a large pot with boiling water and salt. Remove the gnocchi as they float.
Mix the gnocchi with Pesto rosemary Nohue in a pan and serve with freshly grated Parmesan cheese and peanuts. Decorate with a fresh basil leaf. And add pepper if you wish

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