Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Gnocchi
- 450g potatoes
- 5g parmesan cheese
- 1 egg, lightly beaten
- 200 g flour
- Salt & pepper
- Walnut Pesto
- 30 g walnuts
- 20 g fresh basil
- 2 cloves garlic, minced
- 50 ml olive oil
- ½ Tablespoon salt
- Mix-ins
- 100g Button mushrooms
- 30g Sun-dried tomatoes
- 20g walnuts
- Fresh sage,
- whole walnuts,
- parmesan cheese
- cherry tomatoes
Directions
Boil the potatoes.
When soft, remove them from the water and let cool completely.
While they’re cooking, prepare the pesto.
Add all the ingredients into a food processor and process until you reach a desired consistency.
Mash the potatoes with a potato masher until smooth
Add parmesan and egg,
Mix until combined.
Add flour and mix, using your hands, until incorporated.
Knead until you get a soft but not too sticky dough. Add more flour if needed.
Transfer the dough onto a floured surface and roll it into 2-3cm thick logs.
Cut them in small pieces and flatten each gnocchi with a fork.
Place them on a generously floured surface while you heat the water to boiling.
Add a splash of oil into the boiling water to prevent gnocchi from sticking to each other,
Cook for 2-3 minutes.
Heat oil in a frying pan, and add the walnuts, mushrooms, and sundried tomatoes
Sauté them until light brown.
Remove the gnocchi from the water and toss with mushroom mix, homemade pesto, and fresh sage.
Sprinkle with some parmesan cheese and serve warm.