Serves 3
Directions
- 1Remove the sprouts from the old potatoes.
- 2Boil the potatoes unpeeled for 45 minutes in salted water.
- 3Roast unsalted pistachios in the oven.
- 4Place the pistachios in a mixer with a little olive oil.
- 5Mix until a smooth pistachio cream forms.
- 6Add a clove of garlic, some parmesan, basil leaves, salt and pepper and mix again.
- 7Remove the skin from the potatoes while burning your hands.
- 8Mash them into a puree while they are hot.
- 9Add 150 grams of flour, two egg yolks, a little parmesan, a drizzle of olive oil and salt.
- 10Mix the preparation until a homogeneous paste is obtained that remains well sticky and then place it in a piping bag or a freezer bag.
- 11Hang a strong string between the two handles of your saucepan and fill it with water.
- 12Once hot, drop small pieces of potato gnocchi directly into the water, using the string to cut them.
- 13As 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.
- 14Place 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
- 150 g farine
- 2 jaunes d'oeufs
- 30 g parmesan
- huile d'olive
- sel
- 150 g pistaches (non salée)
- 4 càs huile d'olive
- 1 gousse d'ail
- 50 g parmesan
- basilic frais
- sel
- poivre
Equipment
bowlpanmixercooking potovenpiping bagknife
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