Ingredients
Rocket and basil pesto
Method
1.Boil, steam or microwave kumara and potatoes, separately, until tender; drain. Peel when cool enough to handle; chop coarsely. Using wooden spoon, push kumara and potato through fine sieve into large bowl.
2.Stir flour and yolk into kumara mixture then knead dough gently on floured surface until mixture comes together. Divide dough into four portions. Roll each portion into 40cm (16-inch) log; cut each log into 24 pieces. Roll each piece into a ball; roll balls, one at a time, along the inside tines of a floured fork, pressing gently on top of dough with index finger to form gnocchi shape (grooved on one side and dimpled on the other). Place gnocchi, in single layer, on floured trays. Cover; refrigerate 1 hour.
3.To make rocket and basil pesto; blend or process ingredients until smooth; season to taste.
4.Cook gnocchi, in batches, uncovered, in large saucepan of boiling water about 3 minutes or until gnocchi float to the surface. Remove gnocchi with slotted spoon. Gently toss gnocchi in large bowl with pesto.
This gnocchi dough is very soft, so you’ll need an extra ½ cup of plain (all-purpose) flour for the board when kneading and rolling to prevent it from sticking.
Note
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