Homemade Gnocchi with Fresh Basil Pesto

Peel and cook the potatoes until they are soft. Drain and mash the potatoes with a ricer or a masher and let cool down for 5 minutes.

• 8.8 oz Potatoes, floury (w/o skin)

Add the flour and mix until everything is combined. Don't mix longer than necessary. Let the dough rest for 30 minutes.

• 2⁄3 cup Flour, all-purpose

Toast the pine nuts on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally. Add the pine nuts to a bowl. If you want to use a pestle and mortar, put the pine nuts in the mortar.

• 1 Tbsp Pine nuts

Chop the garlic and basil coarsely. Add the basil, garlic, and olive oil into the bowl with the pine nuts. When using a pestle and mortar, you first only pound the pine nuts and the garlic. Then remove the mass and crush the basil. Add the pine nut, garlic mix back and add the olive oil.

• 30 leaves of Basil, fresh (~ 0.3 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1 ⁠½ Tbsp Olive oil

Blend with an immersion blender until smooth. Finely grate the cheese and mix with the pesto.

• 0.4 oz Parmesan cheese

Cut the chicken into bite-size pieces. Heat the canola oil in a non-stick frying pan over medium heat and fry the chicken pieces until golden brown and set aside. Make sure the chicken is fully cooked.

• 3.5 oz Chicken breast
• 1 tsp Canola oil

Fill a pot with water, salt generously, bring to a boil and turn the heat down until the water simmers. Flour your work surface and roll the dough into 2 cm thick rolls and cut into 2 cm pieces.

• Salt

Add the Gnocchi into the simmering water. When the gnocchi start floating on top of the water, they are done, and you can take them out of the water.

Heat the canola oil in a non-stick frying pan over medium heat. Fry the gnocchi until golden brown and set aside.

• 1 tsp Olive oil

Sip by sip add hot water to your pesto and mix until you obtain the desired consistency. Season with salt and pepper. Add the gnocchi, mix well and top with the chicken.

• Salt
• Black pepper

Enjoy your meal!