Gnocchis de Vieilles Patates et Pesto de Pistache

Serves 3
instagram.com

Directions

  1. 1Remove the sprouts from the old potatoes.
  2. 2Remove the sprouts from the old potatoes.
  3. 3Remove the sprouts from the old potatoes.
  4. 4Boil the potatoes unpeeled for 45 minutes in salted water.
  5. 5Boil the potatoes unpeeled for 45 minutes in salted water.
  6. 6Boil the potatoes unpeeled for 45 minutes in salted water.
  7. 7Roast unsalted pistachios in the oven.
  8. 8Roast unsalted pistachios in the oven.
  9. 9Roast unsalted pistachios in the oven.
  10. 10Place the pistachios in a mixer with a little olive oil.
  11. 11Place the pistachios in a mixer with a little olive oil.
  12. 12Place the pistachios in a mixer with a little olive oil.
  13. 13Mix until a smooth pistachio cream forms.
  14. 14Mix until a smooth pistachio cream forms.
  15. 15Mix until a smooth pistachio cream forms.
  16. 16Add a clove of garlic, some parmesan, basil leaves, salt and pepper and mix again.
  17. 17Add a clove of garlic, some parmesan, basil leaves, salt and pepper and mix again.
  18. 18Add a clove of garlic, some parmesan, basil leaves, salt and pepper and mix again.
  19. 19Remove the skin from the potatoes while burning your hands.
  20. 20Remove the skin from the potatoes while burning your hands.
  21. 21Remove the skin from the potatoes while burning your hands.
  22. 22Mash them into a puree while they are hot.
  23. 23Mash them into a puree while they are hot.
  24. 24Mash them into a puree while they are hot.
  25. 25Add 150 grams of flour, two egg yolks, a little parmesan, a drizzle of olive oil and salt.
  26. 26Add 150 grams of flour, two egg yolks, a little parmesan, a drizzle of olive oil and salt.
  27. 27Add 150 grams of flour, two egg yolks, a little parmesan, a drizzle of olive oil and salt.
  28. 28Mix the preparation until a homogeneous paste is obtained that remains well sticky and then place it in a piping bag or a freezer bag.
  29. 29Mix the preparation until a homogeneous paste is obtained that remains well sticky and then place it in a piping bag or a freezer bag.
  30. 30Mix the preparation until a homogeneous paste is obtained that remains well sticky and then place it in a piping bag or a freezer bag.
  31. 31Hang a strong string between the two handles of your saucepan and fill it with water.
  32. 32Hang a strong string between the two handles of your saucepan and fill it with water.
  33. 33Hang a strong string between the two handles of your saucepan and fill it with water.
  34. 34Once hot, drop small pieces of potato gnocchi directly into the water, using the string to cut them.
  35. 35Once hot, drop small pieces of potato gnocchi directly into the water, using the string to cut them.
  36. 36Once hot, drop small pieces of potato gnocchi directly into the water, using the string to cut them.
  37. 37As soon as your gnocchi come to the surface, take them out into a pan and grill them like that for a few minutes before adding a good dose of pistachio pesto and a ladle of cooking water.
  38. 38As soon as your gnocchi come to the surface, take them out into a pan and grill them like that for a few minutes before adding a good dose of pistachio pesto and a ladle of cooking water.
  39. 39As soon as your gnocchi come to the surface, take them out into a pan and grill them like that for a few minutes before adding a good dose of pistachio pesto and a ladle of cooking water.
  40. 40Place everything on a plate, add a few pieces of raw ham, the rest of the crushed grilled pistachios and a magnificent burrata on top.
  41. 41Place everything on a plate, add a few pieces of raw ham, the rest of the crushed grilled pistachios and a magnificent burrata on top.
  42. 42Place everything on a plate, add a few pieces of raw ham, the rest of the crushed grilled pistachios and a magnificent burrata on top.

Ingredients

  • 500 g patates
  • 500 g patates
  • 500 g patates
  • 150 g farine
  • 150 g farine
  • 150 g farine
  • 2 jaunes d'oeufs
  • 2 jaunes d'oeufs
  • 2 jaunes d'oeufs
  • 30 g parmesan
  • 30 g parmesan
  • 30 g parmesan
  • huile d'olive
  • huile d'olive
  • huile d'olive
  • sel
  • sel
  • sel
  • 150 g pistaches (non salée)
  • 150 g pistaches (non salée)
  • 150 g pistaches (non salée)
  • 4 càs huile d'olive
  • 4 càs huile d'olive
  • 4 càs huile d'olive
  • 1 gousse d'ail
  • 1 gousse d'ail
  • 1 gousse d'ail
  • 50 g parmesan
  • 50 g parmesan
  • 50 g parmesan
  • basilic frais
  • basilic frais
  • basilic frais
  • sel
  • sel
  • sel
  • poivre
  • poivre
  • poivre

Equipment

bowlpanmixercooking potovenpiping bagknife
Gnocchis de Vieilles Patates et Pesto de Pistache | Clip Recipe