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Gnocchi Pesto Salad

Light and tasty potato dumplings with a refreshing pesto, is a delectable salad at all times!
Chef Ranveer Brar's Gnocchi Pesto Salad recipe
Serves

- 2

Cooking Time

-10-12 min

Difficulty

- Medium

Preparation Time

- 15 min

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INGREDIENTS

  • For The Gnocchi 1 cup boiled and mashed potatoes
  • 1 cup refined flour
  • black pepper powder to taste
  • 2 tbsp boiled egg yolk
  • salt
  • water
  • refined flour for dusting
  • Basil leaves as required
  • salt to taste
  • olive oil for drizzling
  • For The Pesto 18 to 20 basil leaves
  • 8 to 9 garlic cloves
  • 2 tbsp grated Parmesan cheese
  • 12 to 13 Cashewnuts
  • 2 tbsp olive oil
  • Crushed black pepper to taste
  • salt to taste
  • For The Salad 1 chopped Tomato
  • 2 to 3 basil leaves
  • For Garnish grated parmesan Cheese

HOW TO PREPARE GNOCCHI PESTO SALAD

  1. 1

    For the gnocchi mix well the boiled and mashed potatoes, refined flour, salt, crushed black pepper and egg yolk, to knead a soft dough. Roll the dough into a rope like shape and cut small portions for the gnocchi. Make balls from some of the cut portions, flatten slightly and make a very small cavity in the centre of each gnocchi. Dust flour during the shaping process. Flatten the remaining portions into several rope like pieces. Boil water in a deep pot and allow it to simmer on a low flame. Add some basil leaves to it and place the gnocchi in the hot water. The gnocchi will be cooked when they float on the surface of the water. Set aside and drizzle some olive oil. Blend the basil leaves, garlic, Parmesan cheese, cashewnuts, olive oil. Season with salt and black pepper powder. Mix well. Your pesto is ready. In a bowl, mix the pesto, gnocchi, chopped tomatoes and basil leaves. Gently toss the salad. Garnish with Parmesan cheese and serve.
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