CARROT GNOCCHI WITH BASIL PESTO

Prep time:

50 minutes Cooking time:

1 hour 20 mins

Serves:

4–6

What you’ll need: FOR THE GNOCCHI

900 g potatoes (about 4 medium-sized)

1 tbsp olive oil + extra for drizzling

250 g carrots (about 4 large), thinly sliced 2 egg yolks

1 tsp salt

160 ml flour, plus extra for dusting

FOR THE BASIL PESTO

100 g fresh basil

1 lemon, juice and zest

cup sunflower seeds 2 garlic cloves, peeled and roughly chopped

¾ tsp salt

¼ cup olive oil

STEPS TO SUCCESS

1 For the gnocchi, preheat the oven to 200°C.

2 Pierce the potatoes with a fork, then bake in the oven for 1 hour, until tender.

3 Heat the oil in a large pan over medium heat and fry the carrots until soft, about 15 minutes. Transfer to a food processor and puree until smooth.

4 Once the potatoes are cool enough to handle, scoop out the flesh and push through a ricer. Transfer to a mixing bowl and stir in the egg yolks, ½ cup carrot puree and the salt. Add the flour and knead until combined, about 5 minutes.

5 Dust a clean surface with flour, then roll the dough into long ropes, about 2 cm thick. Using a knife dusted with flour, cut the ropes into 2 cm thick pieces.

6 Cook the gnocchi in a large pot of salted boiling water, until they rise to the surface, about 2 minutes. Remove with a slotted spoon, place in a bowl and drizzle with olive oil.

7 Finish the gnocchi by frying them in a large pan over medium heat for 1 minute a side. 8

For the basil pesto, place the basil, lemon juice and zest, sunflower seeds, garlic and salt in a food processor and pulse until fine. Slowly add the olive oil, pulsing until well combined.

9 To serve, spoon the pesto over the carrot gnocchi.