- 4 large Agria potatoes, washed well
- 1 (to ½) cups plain flour, plus extra for dusting
- 1 egg
- 2tsp salt
- 20g butter
- ½ cup pesto
- 1 cup frozen peas
- 2 cups baby spinach, or 1 cup frozen spinach
- Freshly grated parmesan, to serve
- Place the potatoes in a large pot of water, and bring to the boil. Cook for 30-40 minutes or until tender when tested with a skewer or knife. Drain the potatoes, and leave to cool for 5 minutes, or until they can be handled.
- Once cool enough to touch, peel, then put the cooked potato through a ricer or alternatively mash in a large bowl. Set aside to cool.
- Sprinkle 1 cup of flour and 2tsp salt over the potato, then use your hands to make a well in the center. Pour the egg into the well, then using your hands or a wooden spoon, combine until a soft dough forms; using the additional ½ cup flour if the dough is too sticky.
- Tip the dough out onto a floured benchtop, then lightly knead until the dough forms a smooth ball (adding flour if necessary). Cut the ball into 8 even sized pieces. Take each piece, and roll into a long rope around 2cm thick. Cut into 1cm long pieces, then lightly dust with flour and use a fork to roll*. Complete with the remaining dough, and place onto a floured tray.
- To cook the gnocchi, drop them in batches into boiling salted water and cook for around 2 minutes or until the float to the surface. Use a slotted spoon to transfer to a lightly oiled tray and repeat until all gnocchi are cooked.
- Melt the butter in a large frying pan over a medium high heat. Once heated, add the gnocchi and pan fry until golden in colour. Remove from the heat, and set aside. To the same pan add the peas and spinach, cooking for 2-3 minutes or until the peas are tender.
- Return the gnocchi to the pan, then stir the pesto through the mixture. Season to taste with salt and pepper, and serve garnished with freshly grated parmesan.