Cheat’s Gnocchi with Creamy Pesto

Good Pair Days -
  • 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