GLUTEN FREE GNOCCHI with pistachio pesto

I fought for years with gnocchi, which have never been my favourite dish nor a recipe I was renowned for. Then I started to bake potatoes and my gnocchi improved significantly, beginning to trace their their way into my heart. Eventually I replaced flour with potato starch and made ​​these gnocchi which made me instantly proud of myself.

Bake for 1 hour with rock salt

Add one egg, a pinch of nutmeg, sea salt and potato starch. Shape in hazelnut size gnocchi.

Make pesto with a fresh courgette, pistachios, mint and extra virgin olive oil.

ENJOY!

See full recipe on:

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