Gnoc­chi with pesto and broc­col­ini

Australian Women’s Weekly NZ - - NEWS -

SERVES 2 PREP AND COOK TIME 45 MIN­UTES

500g all-pu­pose pota­toes ¼ cup (35g) plain flour 1 egg, beaten lightly ⅓ cup (50g) pine nuts, toasted 1 cup firmly packed basil leaves 50g parme­san, cut into 1cm cubes 1 clove gar­lic, chopped 1 tea­spoon finely grated lemon rind 1 ta­ble­spoon fresh lemon juice ⅓ cup (80m) ex­tra vir­gin olive oil 1 bunch broc­col­ini, cut on the di­ag­o­nal into 3cm pieces 40g but­ter, melted ½ cup (40g) finely grated parme­san, ex­tra ex­tra vir­gin olive oil, ex­tra, to serve

1 Peel the pota­toes and cut into quar­ters. Try to have them all a sim­i­lar size so they will cook at the same time. Place potato in a large saucepan of salted wa­ter; bring to the boil, then sim­mer for 10-15 min­utes, depend­ing on the size of the pota­toes, or un­til a skewer goes into them eas­ily. Drain the pota­toes. Make sure they are very dry. Push the pota­toes through a potato ricer or a mesh sieve into a medium bowl. It is im­por­tant that they are mashed very finely. Scat­ter the flour over the pota­toes. Add half the egg; stir with a wooden spoon un­til it comes to­gether in a dough. Re­serve re­main­ing egg for an­other use 2 Flour a work sur­face and turn dough out. If it is very sticky, add a lit­tle more flour. Gen­tly knead dough for only as long as is nec­es­sary to bring it to­gether as a smooth dough. Cut dough into four pieces. Roll one piece into a sausage about the thick­ness of your thumb; cut into 2cm lengths. Place gnoc­chi onto a heav­ily floured tray. Re­peat this process with the re­main­ing pieces of dough. Cover with a tea towel. 3 Mean­while, bring a large saucepan of well-salted wa­ter to the boil. 4 Re­serve 1 ta­ble­spoon of the pine nuts for serv­ing. Place re­main­ing pine nuts, basil, chopped parme­san, rind, juice and oil in a food pro­ces­sor or blender; process un­til com­bined but still a lit­tle bit chunky. Trans­fer to a large bowl. 5 Drop the broc­col­ini into the boil­ing wa­ter; boil for 2 min­utes or un­til just ten­der (al dente). Re­move with a slot­ted spoon and add to the bowl of pesto. 6 Drop gnoc­chi into the gen­tly boil­ing wa­ter. In a few min­utes they’ll bob to the sur­face. Once float­ing, they’re cooked. Lift the gnoc­chi gen­tly out of the wa­ter with a slot­ted spoon and into a bowl with the melted but­ter. Place gnoc­chi into bowl of pesto and broc­col­ini. Gen­tly stir to­gether. Sea­son to taste with salt and pep­per. 7 Serve gnoc­chi in warmed bowls and top with the re­served pine nuts, ex­tra parme­san and a driz­zle of ex­tra oil.

Gnoc­chi with pesto and broc­col­ini

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