Ingredients
Basic Gnocchi
500g floury potatoes, peeled and cut
65g flour, plain
Salt, to taste
Pinch of nutmeg, preferably freshly grated
Gnocchi Pesto Bake ingredients
200g spinach
65g plant-based parmesan or other melting cheese
190g dairy free pesto (see Langtree Botanic’s Beltane Risotto recipe for your own homemade version)
5 sun dried tomatoes, sliced into 4
Seasoning, to taste
Preparation
Boil the potatoes for about 15 minutes until tender. Drain well in a colander.
Mash the potato really well. Any lumps will prevent the gnocchi from sticking together.
Combine the flour, salt and nutmeg with the potato mash. Use your hands to knead the dough gently into a ball.
Once it is holding together nicely, split the dough into four and on a lightly floured surface roll it into a long sausage. Cut the sausage snake into 1½cm - 2cm pieces and form into balls. Make ridges by gently pushing fork rings into each one.
Bring a saucepan with slightly salted water to the boil. Turn it down to a simmer and drop in a few gnocchi and cook for about 5 minutes. They will float to the top when they are cooked. Remove with a slotted spoon. Repeat until all the gnocchi are cooked.
Preheat oven to 200°C / 400°F / gas mark 6.
Place the spinach in a colander over a sink and pour boiling water over to wilt it. Leave to drain.
Grate the parmesan into a large bowl. Add the pesto, tomatoes and drained spinach, and season to taste.
Gently mix in the par-cooked gnocchi and transfer to a baking dish.
Bake for 40 minutes.
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