Grated organic Emmental and almond pesto Gnocchi
- 1 bunch fresh basil
- 1 clove garlic
- 90g flaked almonds
- 15 cl olive oil
- Juice of 1 lemon
- 100 g grated Entremont organic Emmental cheese
- 500 g potato pulp (Bintje)
- 125 g flour
- 1 egg
- 1 tbsp oil
- Salt and pepper
Peel the potatoes and cook them. Finely crush the potato pulp (using a sieve, for example).
In a bowl, mix the egg, nutmeg, oil, and salt.
Add the crushed potatoes, the grated cheese, and flour.
Work until a smooth and homogeneous dough is obtained.
Divide the dough into four pieces. Form 4 long, thin rolls.
Flour them and then cut into 1 cm pieces.
Give the rolls the shape of gnocchi by pressing them with a fork in your hand.
Poach the gnocchi in a large volume of simmering salted water. When they rise to the surface, they are cooked. Strain.
Begin by blending the almonds.
Add the basil, lemon juice, and the garlic and blend again.
Gradually incorporate the olive oil without stopping the blender until the desired consistency is obtained.
Begin with the cheese gnocchi. Then add the almond pesto, a few roasted almonds, and some basil.
Photo credit: Stéphanie Iguna @LaFoodFactory