MyNutriCounter / Potato Gnocchis in Mushroom Pesto



For the Gnocchis

200g/7oz potatoes

250g/9oz potato flour

2 eggs

salt, to taste

pepper, to taste

basil leaves (for garnish)

For the Mushroom Pesto

250g/9oz wild mushrooms

50g/2oz shallots

50ml/1.75fl oz olive oil

50g/2oz pine nuts

salt, to taste

pepper, to taste


  1. Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.
  2. Peel and boil potatoes until fully cooked.
  3. Mash the potatoes.
  4. Add in eggs and almound flour and knead into a dough.
  5. Form dough into 1 inch round logs and cut into 1 inch pieces.
  6. Cook in a pot of salted boiling water until they float to the top. Drain and set aside.
  7. Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
  8. Serve topped with chopped basil leaves.



Update Message: A wholesome, hearty and healthy version of the much loved Italian dish, Gnocchi.

Tags: dinner, vegetarian, gnocchi, gluten-free, lunch, Mains, Starter

Revision: 1