Potato Gnocchi with Pistachio Pesto and Purple Sprouting Broccoli

Name: Potato Gnocchi with Pistachio Pesto and Purple Sprouting Broccoli
Yield: Serves 4 as a starter or 2 as a main
Ingredients: 1 tbsp extra virgin olive oil; 50 g vegetarian Parmesan-style cheese, grated, plus extra to serve; 3 large baking potatoes; 60 g potato starch; 2 large egg yolks; a pinch of freshly grated nutmeg; salt and black pepper to season; 50 g pistachios, toasted (see Tips); 200 g purple sprouting or Tenderstem broccoli, chopped into bite-sized pieces, to serve; 15 g vegetarian Parmesan-style cheese, cut into chunks; ½ garlic clove; 5 tbsp extra virgin olive oil

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

Making potato gnocchi is simple, fun to do, and very satisfying. And they can be truly delicious. The trick is to season them well and make sure the sauce packs a punch – lots of mature cheese, good strong pesto or a tomato sauce with plenty of garlic and chilli. This pesto is rich and nutty, and the addition of broccoli lightens the meal at the same time as turning it into a main course.

Ingredients

Main course
Vegetarian
Pasta

Ingredients

Method