Coriander pesto gnocchi


The perfect comfort food, home-made fluffy pasta pillows with crispy proscuitto, heaven!

Shopping List:

500grams Desiree Potatoes
200grams grated parmesan cheese
1 egg
Plain Flour
2 bunches coriander, washed and picked
50grams unsalted cashews, toasted
60grams grated parmesan cheese
Sea salt & cracked white pepper
120ml olive oil
6 slices prosciutto
1 punnet cherry tomatoes
1 Spanish Onion, peeled and cut into wedges
Handful of baby spinach


  • Step 1

    Boil the peeled desiree potatoes in salted water until they are cooked through. Drain thoroughly then push them through a ricer or mouli on the finest setting.

  • Step 2

    In a food processor puree the picked coriander together with the toasted cashews, parmesan cheese, salt, pepper and olive oil until it forms a bright green thickened liquid.

  • Step 3

    On the bench dusted with plain flour, add the desiree potatoes, grated parmesan cheese, one egg(whisked), salt & pepper and flour until it forms a dough the consistency of playdough.

  • Step 4

    Roll this dough into long logs, then cut them through and cook them until they rise to the surface for a minute in a pot of rapidly boiling salted water.

  • Step 5

    Remove from the water and run under cold water until cold, then coat n a little vegetable oil and keep in the fridge for up to four days.

  • Step 6

    In a frypan crisp up the prosciutto, set aside. In the same pan with a little vegetable oil toss the Spanish Onion wedges until they are caramelized, add the cherry tomatoes until they have just blistered, remove and let cool slightly

  • Step 7

    In a large frypan with a little vegetable oil cook the gnocchi until it caramelizes then toss through the vegetables and crisp prosciutto. Serve on a platter and top with shaved parmesan


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