This is a very delicious, and light snack.
Potatoes: 1/2 kg
Melted Butter: 75 g
Egg yolks: 3
Ricotta cheese: 1/2 cup
Multi-purpose flour: 100 g
Semolina: 20 g
Salt, to taste
Pepper: 1 tsp
For Pesto Sauce:
Basil: 1 Bunch
Green chili: 1
Garlic cloves: 7-8
Olive oil : 1/2 cup
Lemon juice : 1 tsp
Coriander leaves: 1/2 cup
Cashew Nuts(Use Pine Nuts if available): 7-8
Parmesan Cheese: 1/2 cup
Directions for Pesto Sauce:
Combine the basil, garlic, green chili, coriander, lemon juice, sugar and cashew nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.Mix in the cheese.
Directions for Gnocchi:
Puree the potatoes and add butter, eggs, ricotta cheese, salt, pepper, semolina and flour.Mix until a stiff dough is formed.
Roll the dough into finger-thick long cylinders and cut crosswise into an inch long pieces.
Press each piece with the tines of a fork and shape them.
Cook it in Boiling salted water until gnocchi starts floating on the surface.It should take a minute or two.
Check by adding 2-3 pieces first. It should not disintegrate in water.
Take out the gnocchis.
Now take a pan, add some cream, stir in the pesto sauce and toss the gnocchis in.
Garnish with a sprig of fresh basil or coriander and grate some cheese.Sprinkle some oregano and red chili flakes.
PS: Toss the gnocchis in just enough sauce. The sauce should only coat the gnocchis slightly.