Camden New Journal - Recipe for Gnocchi with rocket and walnut pesto By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 22nd August 2008

Clare Latimer's recipe for
Gnocchi with rocket and walnut pesto

Gnocchi with rocket and walnut pesto
You can buy prepared gnocchi but here is a recipe as it is fun to make if you have time. I would serve this with a good green salad.

Ingredients
Serves 4
175g plain flour
1 egg, beaten
Salt and freshly ground black pepper
450g potato, peeled, cooked and mashed
Handful rocket
Handful walnut pieces
4 cherry tomatoes
1 clove garlic, peeled
4 tbsp olive oil

Method
Put the flour, egg, salt and pepper and potato into a bowl and mix well to make a dough.
Place on a floured board and shape pieces of dough into long rolls, about 2.5cm thick. Cut into 3.5cm lengths and curve each of them by pressing with your finger.
To make the pesto, put the rocket, walnuts, cherry tomatoes, garlic and olive oil into a small blender – or pestle and mortar – and whiz or grind until smooth.
Season with salt and pepper.
To cook the pasta, bring a large pan of salted water to simmering point and cook the gnocchi in small batches for three to four minutes. They will obediently rise to the surface when cooked.
Remove with a slotted spoon, drain and keep warm.
Stir in the pesto sauce and serve immediately.

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