Potato Gnocchi with Basil Pesto
Inspired by techniques from Serious Eats and NYT Cooking.
This follows the same potato gnocchi method as our butter-tomato gnocchi, finished instead with a hand-pounded basil, pine nut and Parmesan pesto stirred through off the heat.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low sugars: 1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 218 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- baking tray
- potato ricer or food mill
- bench scraper
- fine sieve
- 2 baking trays dusted with flour or semolina
- large pot (at least 5 litres)
- slotted spoon or spider strainer
- large frying pan (28 cm)
- mortar and pestle or small food processor
- small dry frying pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 612 kcal |
| Protein | 15 g |
| Carbohydrate | 67.5 g |
| of which sugars | 2.2 g |
| of which free sugars | 0 g |
| Fat | 32.2 g |
| of which saturates | 6.2 g |
| Fibre | 5.8 g |
| Salt | 1.74 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
