Serves 4
Gnocchi
- 1kg agria potatoes
- 200g plain flour
- 2 large eggs
- 2 teaspoons salt
Method:
Preheat oven to 200oC. Prick potatoes with fork & bake for 1 ½ hours, or until soft when tested with a skewer. When cool enough to handle, cut in half, and scoop out flesh. Press flesh through fine sieve into large bowl. While warm add flour, egg, & salt and mix until just brought together. Place on floured bench, divide into 4, roll into 1cm thick logs then cut logs into 2cm pieces, place separated on floured tray, refrigerate.
Pesto cream sauce:
- 2 shallots – sliced
- Olive oil
- 1 cup white wine
- 1 cup vege stock
- 300ml cream
- 4 tablespoons basil pesto
- 1 bunch (6-8 spears) asparagus – sliced on the angle
- 1 cup green peas
- Salt & pepper
- Garnish with fresh basil and shaved parmesan
Method:
Bring a large pot of salted water to the boil, add gnocchi, stir to avoid sticking, wait till gnocchi floats to the top & looks fluffy. While gnocchi is cooling, sauté shallots in a little olive oil in large frying pan. Add wine, vegetable stock, & reduce by half. Add cream, basil pesto, sliced asparagus, pinch salt & pepper. Reduce till sauce consistency and at the last minute add cooked gnocchi & peas.
Serve and garnish with fresh basil & shaved parmesan and a chilled glass of Estate Sauvignon Blanc
