Servings: 4
Calories: 1698kcal
Ingredients
Dough
- 2 medium sized potatoes
- 100 g almond flour
- 80 g potato starch
- 60 g tapioca starch
- 1 egg
- 2 tbsp nutritional yeast
- 2 tsp xanthan gum
- 1/2 tsp salt
- 1 tbsp olive oil extra virgin
- Pinch nutmeg
Pesto
- 1 large head broccoli chopped into medium-sized pieces
- 1 large handful basil
- 40 grams pine nuts
- 2 cloves garlic peeled
- 1 heaped tbsp nutritional yeast
- 1 tbsp pumpkin seeds
- Juice of half a lemon
- 200 ml olive oil extra virgin
- Salt and pepper to taste
To Plate
- 6 tbsp olive oil extra virgin
- 60 g grain-free/nut-based bread crumbs chunky
- Small pinch of parsley leaves finely chopped
- 1/2 tbsp pink peppercorns roughly crushed (optional)
Instructions
- Bake the potatoes in their skins, in a 200 degrees Celsius oven, for 45 minutes.
- While they cook, blanch the broccoli for 30-60 seconds in a large pot of boiling salted water until bright green, and then blitz all pesto ingredients together in a food processor.
- Use 2 tbsp of olive oil to gently fry the crumbs over low-medium heat for 2-3 minutes until toasted and fragrant. Lifting out of any excess oil, mix together with the parsley and peppercorns.
- Once cooked, allow the potatoes to cool until they can be handled, and then peel before mashing with a fork (or passing through a potato rice. Once completely cooled, mix all remaining dough ingredients in with the potato. If it seems too soft, add a little more almond meal or starch. Knead for 2-3 minutes until thoroughly combined.
- Divide the dough into portions, and roll into sausages of 1-2 cm in diameter. Chop into 2 cm lengths.
- Drop the gnocchi into a large pot of salted, boiling water, and cook for 2-3 minutes. The gnocchi should rise to the surface and swell a little in size.Strain, retaining 1/2 cup of cooking water.
- Add the remaining 4 tbsp of olive oil into the crumb pan and heat to medium-hot. Working in small batches, fry the gnocchi for 2-3 minutes, shuffling regularly, until they develop a light brown crust. If you find that the unfried gnocchi begin to stick, toss them lightly in a little olive oil.
- Toss the gnocchi and pesto together in a mixing bowl, adding a little cooking water until the pesto becomes smooth and evenly coats the gnocchi.
- Serve with the breadcrumbs on top, and a fresh crack of black pepper.
Nutrition
Calories: 1698kcal | Carbohydrates: 158.9g | Protein: 65g | Fat: 118.6g | Saturated Fat: 16.6g | Cholesterol: 93mg | Sodium: 6419mg | Potassium: 3067mg | Fiber: 69.8g | Sugar: 4.9g | Calcium: 381mg | Iron: 27mg
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