Soft homemade potato gnocchi tossed in a bright basil, pine nut and parmesan pesto. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 1 hour 10 minutes.
Prep 30 min Cook 40 min Serves 4 Medium
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧂Salt1 tsp
🧄Garlic1 clove
🥔Potato700 g floury
🌿Fresh Basil2 cups leaves
🫙Olive Oil1/3 cup
🧀Parmesan Cheese1/2 cup, grated
🌾All-Purpose Flour1 cup
🫙Pine Nuts1/4 cup
Optional extras
🍋Lemon1/2, juiced
Instructions
1
Boil the potatoes whole until tender, peel and rice them while hot.
2
Mix in flour and salt to a soft dough without overworking; roll into ropes and cut into pillows.
3
Blend basil, pine nuts, parmesan, garlic, lemon and olive oil into a pesto.
4
Cook the gnocchi in salted boiling water until they float, then lift out.
5
Toss the gnocchi with pesto and a splash of cooking water; serve with extra parmesan.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Rice the potatoes while hot and add only enough flour to bind for light gnocchi.
