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Purple potato gnocchi with quick basil and chive pesto

Silvana Franco from Good Food Bites
For a delicious Italian-inspired meal try Silvana Franco's home-made potato dumplings tossed with a piquant herb pesto

Purple potato gnocchi with quick basil and chive pesto

Method

1. First prepare the pesto. Place the basil, rosemary, garlic and chilli in a small food. Blend until finely chopped.

2. Add the Parmesan to the food processor with the chives and olive oil and blend again to form a rough paste. Add salt and freshly ground pepper, to taste. Cover and chill until ready to serve.

3. To make the gnocchi, boil the potatoes for 10-15 minutes until tender. then drain and mash well. Use a potato ricer if you have one or mash thoroughly to ensure the mash is as smooth as possible.

4. Sprinkle over the flour and season generously with salt and freshly ground pepper.

5. Using a wooden spoon or your hands, bring the mixture together to make a firm dough.

6. Knead the dough gently for a couple of minutes then roll out into 1cm thick 'sausages'.

7. Cut the sausages in 2.5cm long pieces then indent each piece with your thumb or press over the back of a fork to make grooves.

8. Bring a large pan of salted water to a simmering boil. Carefully add in the gnocchi and cook them gently in the simmering water for 1-2 minutes until they rise to the surface.

9. Scoop out the gnocchi as they rise, using a slotted spoon.

10. Toss the gnocchi with the pesto and serve at once.

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Serves: 4

Prep: 30 min
Cook: 20 min

Ingredients

For the gnocchi

500g purple potatoes, peeled and diced
200g plain flour
salt and fresh ground black pepper

For the quick basil and chive pesto

1 large bunch of basil, roughly torn
1 rosemary sprig, leaves picked
1 garlic clove, chopped
1 mild red chilli, halved, seeded and roughly chopped
small chunk of Parmesan
small bunch of chives, snipped with scissors
4 tbsp extra virgin olive oil
salt and fresh ground black pepper