Description
This recipe features homemade crispy gnocchi served with a vibrant cavolo nero pesto, tender asparagus tips, and fresh peas. The gnocchi are made from baking potatoes, combined with egg yolks and flour, then pan-fried until golden and crispy. The pesto is a fresh blend of cavolo nero leaves, garlic, lemon zest, parmesan, and toasted almonds, providing a flavorful, nutrient-packed sauce. This dish offers a delightful contrast of textures and bright, earthy flavors, making it a comforting yet elegant vegetarian meal.
Ingredients
Scale
For the Gnocchi
- 850g baking potatoes (about 4)
- 1 tbsp olive, rapeseed or vegetable oil
- 2 egg yolks (freeze the whites for another recipe)
- 100g ‘00’ pasta flour
- Grating of nutmeg
- 20g semolina or fine polenta
For Cooking and Serving
- Knob of butter
- 150g asparagus tips
- 100g fresh or frozen peas
For the Cavolo Nero Pesto
- 150g cavolo nero
- 1 garlic clove
- 50ml olive oil
- 1 lemon, zested
- 20g parmesan or vegetarian hard cheese, grated, plus extra shavings to serve
- 20g flaked toasted almonds
Instructions
- Cook the Potatoes: Rub the potatoes with oil and salt, prick with a fork, then microwave on high for 5 minutes. Finish cooking by baking at 200°C (180°C fan/gas 6) for 45 minutes or air-fry at the same temperature for 30 minutes until crisp outside and soft inside. Cool until manageable to handle.
- Prepare the Gnocchi Dough: Cut the potatoes in half and scoop out the flesh. Mash until smooth or use a potato ricer. Create a well in the center of the mashed potato.
- Mix the Dough Ingredients: Add egg yolks into the well and whisk lightly. Sprinkle flour, salt, and a grating of nutmeg over the mixture. Gently work into a soft dough by hand, being careful not to overwork it to keep the gnocchi light and pillowy.
- Shape the Gnocchi: Divide the dough into four balls. Roll each into a long sausage about the thickness of a chipolata. Cut into 2cm pieces. Coat a large tray with semolina or fine polenta and place each gnocchi on it, pressing a thumb gently into the center to shape. Cover and chill for up to one day or freeze for two months.
- Make the Cavolo Nero Pesto: Remove cavolo nero leaves from stalks and wilt by pouring boiling water over them in a colander. Transfer wilted leaves to a blender or processor. Add garlic, olive oil, lemon zest, grated cheese, toasted almonds, salt, and a splash of water. Blend until a smooth paste forms, adding water or lemon juice as needed. Chill for a few days or freeze up to three months.
- Cook the Gnocchi: Bring a large pan of water to a simmer. Cook gnocchi in batches for about 2 minutes until they rise to the surface. Use a slotted spoon to remove and transfer to a plate.
- Fry the Gnocchi: Melt butter in a large frying pan over medium heat. Fry gnocchi in batches until crispy on both sides. Transfer crispy gnocchi to a plate.
- Cook Vegetables and Combine: Add more butter to the pan and sauté asparagus tips for 2-3 minutes until just tender. Add peas and pesto with a splash of water to loosen the sauce. Warm for about a minute.
- Toss and Serve: Add the crispy gnocchi back into the pan, toss with the pesto and vegetables. Scatter over extra cheese shavings, grind black pepper on top, and serve immediately.
Notes
- The gnocchi dough should be handled gently to prevent it from becoming dense.
- Semolina or fine polenta prevents gnocchi from sticking when resting.
- The cavolo nero stalks can be finely chopped and added to soups to avoid waste.
- Gnocchi can be chilled for a day or frozen for longer storage.
- Use a potato ricer for an even smoother gnocchi texture.
- Leftover egg whites can be frozen for use in other recipes.
- Prep Time: 40 mins
- Cook Time: 50 mins
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: gnocchi, cavolo nero pesto, asparagus, peas, crispy gnocchi, homemade gnocchi, vegetarian Italian recipe
