Easy Gnocchi Recipe with 3 Herb Pesto
Your baby and toddler will LOVE this recipe for gnocchi sauce and fluffy light gnocchi pillows. The perfect finger food dinner recipe for baby led weaning.
Ingredients
- 350 g 1 cups mashed potato
- 1 egg
- 140 g 1 cup flour (plus extra for rolling)
- Olive oil for frying
- 10 g basil leaves
- 10 g parsley leaves
- 6 sprigs thyme leaves
- 70 g 1/2 cup pumpkin seeds
- 60 ml 1/4 cup olive oil
- 20 g parmesan
- 200 g 1.5 cups frozen peas
- 125 g asparagus spears
- Zest and juice 1 lemon
- Extra parmesan to serve omit for babies
- Black pepper
Method
- In a large bowl, mash the potato using a fork, making sure not to over mash
- The potato should be light and fluffy to get the best gnocchi
- Whisk the egg in a separate bowl, then pour into the bowl with the potato along with the flour
- Stir a few times until the egg is roughly mixed with the potato, then empty onto a floured surface
- Using your hands, gently knead the dough until it is fully combined
- Make sure not to over knead
- Divide the dough into quarter, then roll each quarter into a long, snake liked shape
- Cut into roughly 1
- 5cm pieces
- Use a fork to indent each piece with little ridges
- Repeat until all of the gnocchi is made
- Heat a large pot with water and bring to the boil
- Drop the gnocchi into the water about 15-20 at a time
- When they float to the top they are cooked (roughly 2-3 mins)
- Scoop out with a slotted spoon and repeat
- I like my gnocchi crispy on the outside, so I heat a little olive oil in a frying pan over a medium heat and fry the gnocchi until both sides are golden brown
- However, you can leave as they are without frying
- To make the pesto, add all of the ingredients to a blender and blend until smooth and silky
- When you are ready to serve, heat a light drizzle of olive oil in a pan, then add the peas and asparagus and cook until the asparagus is al-dente
- Pour in the pesto, add the gnocchi and toss well
- Serve with a sprinkle of extra parmesan and a sprinkle of black pepper
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