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Cooking with MaMa's

ready dish gnocchi with walnut pesto

Our employee has once again come up with a recipe. Of course, we cook with regional ingredients, like those from MaMa's Unstruttaler. Great pesto lovers get their money's worth here. Pesto is very easy to prepare and even keeps for a few days in the fridge.

With much love she has conjured up rustic gnocchi with walnut pesto. You can get the ingredients from regional artisans, among others. The fresh pasture-raised eggs and the healthy rapeseed oil, for example, are available from MaMa's Unstruttaler in Balgstädt. You can buy the high-quality flour at the Zeddenbach mill in Freyburg (Unstrut).

Hearty gnocchi with walnut pesto

For the gnocchi
1 kg potatoes
250 g flour
2 pasture eggs

For the pesto
150 g walnuts
100 ml rapeseed oil
2 bunches parsley
1 clove of garlic
1 lemon (juice and some zest)
1 tablespoon yeast flakes

Boil potatoes until soft, peel and mash. Allow to steam briefly.
Add the flour, eggs, nutmeg and salt and mix together.
Remove a small amount of dough with floured hands and shape into a snake about 2 cm thick.
4. chill the whole thing.
Put all the ingredients for the pesto in a blender and blend until fine and season to taste.
Cut the dough snake into pieces about 2 cm wide and make patterns/grooves with the help of a fork.
Put the gnocchi in lightly salted boiling water and cook until the balls float to the top.
Put rapeseed oil in a frying pan and heat. Fry the gnocchi in it and toss in the pesto.

Have fun cooking and enjoying! For more inspiration and handmade look but like times under over.

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