GRAZIA MAGAZINE RECIPE -BASIL GNOCCHI WITH SAMPHIRE, CAVOLO NERO, SAGE & PISTACHIOS 

THIS IS ONE OF MY ALL TIME GO TO COMFORT DISHES THAT I HAVE SHARED IN THIS WEEKS GRAZIA MAGAZINE . SUPER SIMPLE TO MAKE, PERFECT FOR A DINNER PARTY (YOU CAN PREP THE GNOCCHI BEFORE HAND) AND MEGA FLAVOURSOME.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 1.10 MINUTES | FEEDS: 4

INGREDIENTS:
BASIL GNOCCHI:
1KG DESIREE POTATOES – LEFT WHOLE
GENEROUS SPRINKLE OF SEA SALT FLAKES
1 EGG YOLK
60G PARMESAN – FINELY GRATED
155G PLAIN FLOUR
HANDFUL OF BASIL LEAVES – ROUGHLY CHOPPED
SEVERAL TURNS OF BLACK PEPPER

SEVERAL GENEROUS GLUGS OF OLIVE OIL
2 CLOVES OF GARLIC- CRUSHED AND ROUGHY CHOPPED
1 LARGE HANDFUL OF CAVOLO NERO – FINELY SHREDDED
2 HANDFULS OF SAMPHIRE
GENEROUS SPRINKLE OF SEA SALT FLAKES
HANDFUL OF SAGE LEAVES – FINELY SLICED
20G SHELLED PISTACHIOS – ROUGHLY MUDDLED
30G PARMESAN – FINELY GRATED

ROAST YOUR POTATOES ON 200 DEGREES CELSIUS FOR 50 MINUTES THEN SCOOP OUT POTATO FROM THE SKINS | ADD IN THE SALT, CHOPPED BASIL, EGG YOLK, PARMESAN AND TWO THIRDS OF THE FLOUR | KNEAD INTO A DOUGH ADDING IN THE EXTRA FLOUR WHEN NEEDED, SO DOUGH’S NO LONGER STICKY | DIVIDE INTO THREE AND ROLL OUT INTO LONG STRIPS, CUT INTO 2CM PIECES | IN BATCHES ADD TO A LARGE PAN OF SALTED BOILING WATER AND COOK FOR 2-3 MINUTES, UNTIL THEY FLOAT TO THE TOP

FOR THE SAUCE, HEAT YOUR OIL IN A LARGE FRYING PAN THEN COMBINE ALL INGREDIENTS | (HOLDING BACK HALF THE PARMESAN AND PISTACHIOS TO GARNISH WITH) COOK FOR 2-3 MINUTES |THEN ADD IN THE GNOCCHI, MIX THEN SERVE WITH AN EXTRA SPRINKLE OF PISTACHIOS AND PARMESAN