Cheat’s Gnocchi with Creamy Pesto
Cheat’s Gnocchi with Creamy Pesto

Ingredients

Method

  • For the Cheat’s Gnocchi
  • 120g flour
  • 70g grated parmesan
  • 450g mascarpone
  • 1 egg, beaten
  • Salt
  • For the Sauce
  • 100ml full-fat milk
  • 100ml heavy cream
  • 100g macadamia nuts or flaked almonds
  • 1 small garlic clove
  • 5 sage leaves
  • Black pepper
  • Make the pasta by tossing the flour, cheese, and 1 tsp of salt in a large bowl. Mix in the egg and mascarpone to form a smooth dough, then spoon into a piping bag with a large nozzle. Into a saucepan of boiling salted water, pipe the dough a little at a time, snipping the gnocchi off as it comes out - you want each piece to be about 3cm long. Boil for 2-3 minutes, and drain.
  • Make the creamy pesto by putting all the ingredients in a blender and blitzing until combined. Season well, then toss together with the gnocchi. Gently fry a few extra sage leaves, and serve with gnocchi with the leaves and some grated parmesan on top.
10 mins
2 serving
This recipe pairs perfectly with the Moore's Hill Chardonnay 2020 from Tamar Valley, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box