Homemade gnocchi with tomato and pesto

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Gnocchis maison tomate et pesto
Make your own homemade potato gnocchi with ease!
A PDO
Preparation
40 min
A PDO
Cooking time
1h10
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children World cuisine Main course Vegetarian Summer

Ingredients

A PDO
For 4 personnes
For the potato gnocchi:
  • 600 g potatoes (Mona Lisa or Bintje variety)
  • 60 g of flour
  • 1 egg
  • 4 tablespoons of full-flavoured olive oil
  • ½ teaspoon of grated nutmeg
  • Salt, pepper
For support:
  • 2 tbsp full-flavoured olive oil
  • 3 to 4 tablespoons of pesto
  • About fifteen cherry tomatoes
  • A few basil leaves

Tip

We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence PDO, from Provence PDO, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine or Salonenque …

Instructions

  • Bake the potatoes in the oven with their skins on (allow between 45 and 60 minutes). Once cooked, scoop out the flesh and pass it through a food mill.
  • In a mixing bowl, mix together the egg, nutmeg, full-flavoured olive oil and salt. Add the mashed potatoes and the flour. Knead the mixture until you have a smooth dough (if it is too sticky, add a little more flour).
  • Divide the dough into 4 pieces and shape them into 4 long, thin rolls.
  • Dust them with flour and cut them into 1 cm pieces. Shape them into gnocchi by pressing them down with a fork in your hand.
  • Poach the gnocchi in a large pan of gently simmering salted water. Once they rise to the surface, they are cooked. Drain them.
  • Fry the gnocchi in 2 tablespoons of full-flavoured olive oil, then add the cherry tomatoes (previously cut into quarters) and the pesto. Season with pepper and add a few leaves of chopped basil. Serve immediately.

Tip

We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence PDO, from Provence PDO, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine or Salonenque …
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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