Basil Pesto Gnocchi with Beans

Name: Basil Pesto Gnocchi with Beans
Total time: 1 h
Yield: 6
Ingredients: 6.667 cups floury potatoes; 1.667 cups Potato starch; 2 egg yolks; salt; 9 cups Green beans; 1 bunch Basil; 2 cloves garlic cloves; 3 Tbsps Pine nuts; 0.333 cup Parmesan (freshly grated); 0.875 cup olive oil; 1 generous pinch grated Lemon peel; salt; Basil (to garnish)

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Health Score:

88 / 100

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

712

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	712 cal.	(34 %)
Protein	17 g	(17 %)
Fat	26 g	(22 %)
Carbohydrates	101 g	(67 %)
Sugar added	0 g	(0 %)
Roughage	9.6 g	(32 %)

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more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	0.5 μg	(3 %)
Vitamin E	4 mg	(33 %)
Vitamin K	142.7 μg	(238 %)
Vitamin B₁	0.5 mg	(50 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	8 mg	(67 %)
Vitamin B₆	1.3 mg	(93 %)
Folate	247 μg	(82 %)
Pantothenic acid	2.8 mg	(47 %)
Biotin	31.2 μg	(69 %)
Vitamin B₁₂	0.2 μg	(7 %)
Vitamin C	101 mg	(106 %)
Potassium	1,542 mg	(39 %)
Calcium	333 mg	(33 %)
Magnesium	141 mg	(47 %)
Iron	6.9 mg	(46 %)
Iodine	21 μg	(11 %)
Zinc	2.8 mg	(35 %)
Saturated fatty acids	4.7 g
Uric acid	164 mg
Cholesterol	108 mg
Complete sugar	11 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 6 ⅔ cups floury potatoes; 1 ⅔ cups Potato starch; 2 egg yolks; salt; 9 cups Green beans

Pesto: 1 bunch Basil; 2 cloves garlic cloves; 3 Tbsps Pine nuts; 0.333 cup Parmesan (freshly grated); ⅞ cup olive oil; 1 generous pinch grated Lemon peel; salt; Basil (to garnish)

How healthy are the main ingredients?

Green beans potato olive oil Pine nuts Basil Parmesan

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Product recommendation

Cannot be frozen.

Preparation

Kitchen utensils

1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Whisk, 1 Slotted spatula, 1 Grill pan, 1 Salad spinner, 1 Brush, 1 Sieve, 1 Citrus juicer

Preparation steps

Wash the potatoes and cook in salted water for about 30 minutes, or until soft.

For the pesto, wash the basil and pat dry. Toast the pine nuts in a frying pan until golden brown, then leave to cool. Then puree (blend) the pine nuts with the peeled garlic, basil, grated lemon peel, Parmesan and a little olive oil. Keep adding olive oil until the pesto has a smooth consistency, but don't blend for too long or it will get too warm and could be bitter. Season to taste with salt.

Peel the potatoes and press through a potato ricer into a lightly floured bowl while still hot. (Alternatively mash with a potato masher and fluff up with a fork. )

Add the egg yolks and gradually knead in enough flour to produce a smooth homogenous dough. The amount of flour needed depends to a large extent on the type of potatoes used. The dough should not stick to your fingers when it is ready to shape. Season with a little salt.

To shape the gnocchi, divide the dough into 3-4 portions and roll each out to a finger-thick roll on a floured surface. Cut into pieces approximately 1.5 cm long.

Roll over the prongs of a fork and place on a lightly floured work surface.

In a large pan bring to the boil 2 litres of salted water. Put the gnocchi into the boiling water and cook very gently at a low temperature for about 4 minutes. Stir carefully from time to time so that the gnocchi do not stick together. As soon as the gnocchi float to the surface take out with a slotted spoon or skimmer and drain well.

Wash and trim the beans and blanch in salted water for 3-4 minutes. Take out with a slotted spoon, put into a bowl and mix with the pesto. Serve onto warmed plates. Toss the gnocchi briefly in 2 tbsp olive oil and put on top of the beans. Serve garnished with basil.

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