Description
This recipe features crispy homemade gnocchi served with a vibrant cavolo nero pesto, tender asparagus tips, and sweet peas. The gnocchi are made from baking potatoes, flour, and egg yolks, then boiled and pan-fried until golden and crisp. The cavolo nero pesto blends wilted leaves with garlic, lemon zest, parmesan, and toasted almonds for a flavorful sauce that complements the fresh vegetables and crispy gnocchi perfectly. A delightful vegetarian Italian dish with a satisfying mix of textures and bright flavors.
Ingredients
Scale
For the Gnocchi
- 850g baking potatoes (about 4)
- 1 tbsp olive, rapeseed or vegetable oil
- 2 egg yolks (freeze the whites for another recipe)
- 100g ‘00’ pasta flour
- grating of nutmeg
- 20g semolina or fine polenta
- knob of butter
- 150g asparagus tips
- 100g fresh or frozen peas
For the Cavolo Nero Pesto
- 150g cavolo nero
- 1 garlic clove
- 50ml olive oil
- 1 lemon, zested
- 20g parmesan or vegetarian hard cheese, grated, plus extra shavings to serve
- 20g flaked toasted almonds
Instructions
- Cook the potatoes: Rub the potatoes all over with the oil and a generous pinch of salt. Prick them a few times with a fork. Microwave on high for 5 minutes, then bake in a 200°C (180°C fan)/gas 6 oven for 45 minutes or cook in an air fryer at the same temperature for 30 minutes until crisp on the outside and soft inside. Cool for 10 minutes or until you can handle them.
- Prepare the potato for dough: Split the potatoes and scoop out the middles. Mash the potato until smooth or use a potato ricer. Transfer to a work surface and make a well in the center.
- Make the gnocchi dough: Drop the egg yolks into the well and lightly whisk with a fork, gradually drawing in the potato. Sprinkle the flour over, season with salt, and grate a little nutmeg on top. Work the ingredients gently into a soft dough, being careful not to overwork it to keep the gnocchi light and pillowy.
- Shape the gnocchi: Divide the dough into four balls. Roll each into a long sausage shape about the thickness of a chipolata. Cut into 2cm pieces. Scatter some semolina or fine polenta on a large tray and place the gnocchi pieces on it, gently pressing your thumb into the middle of each piece. Cover and chill for a day or freeze for up to two months.
- Make the cavolo nero pesto: Strip the leaves from the cavolo nero stalks (reserve stalks for another use). Place leaves in a colander and pour boiling water over them to wilt. Transfer leaves to a blender or food processor. Add garlic, olive oil, lemon zest, grated cheese, toasted almonds, salt, and a splash of water. Blitz to a paste, adding more water or lemon juice if needed. Store chilled for a few days or frozen for up to three months.
- Cook the gnocchi: Bring a large pan of water to a simmer. Cook the gnocchi in batches until they float to the surface, about 2 minutes. Remove with a slotted spoon and set aside.
- Fry the gnocchi: Melt a knob of butter in a large frying pan over medium heat until sizzling. Fry the gnocchi in batches until crispy and golden on both sides. Transfer to a plate.
- Cook the vegetables and combine: Add a little more butter to the pan along with asparagus tips. Fry for 2–3 minutes until just cooked. Add peas and pesto along with a splash of water to loosen the sauce. Warm through for a minute, then toss in the fried gnocchi.
- Serve: Scatter over extra cheese shavings, grind fresh black pepper on top, and serve immediately.
Notes
- The gnocchi dough should be handled gently to keep them light and fluffy.
- Potato skins can be used to make crisps as an optional snack or garnish.
- Reserve the cavolo nero stalks for soups or stocks to avoid waste.
- Gnocchi can be made ahead and frozen for convenience.
- Pesto can be made in advance and stored in the fridge or freezer.
- Use ‘00’ pasta flour for the lightest gnocchi texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Crispy gnocchi, cavolo nero pesto, asparagus, peas, homemade gnocchi, vegetarian Italian recipe
