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Coriander pesto gnocchi

We think coriander gets a bad wrap. Include it in the perfect recipe and we think you'll have a change of heart. Our favourite comfort food is homemade gnocchi which is why we've created a recipe to bring these two things together. We give you: Coriander pesto gnocchi. Homemade fluffy pasta pillows with crispy prosciutto, heaven!



  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.
  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.
  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.
  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.
  5. Remove from the water and run under cold water until cold, then coat with a little vegetable oil and keep in the fridge for up to four days.
  6. In a frying pan, crisp up the prosciutto and 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 and then remove and let cool slightly
  7. In a large frying pan with 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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