Gnocchi with basil pesto is a crowd pleaser! We first visited Isolina a couple of years ago and she enjoyed herself so much, she wanted to be filmed again; here's her recipe: 2 kilos of floury potatoes (you can boil them whole, bake or microwave them), cooked and riced, 400g flour (plain, all purpose, 0) and around 70ml of tepid water, a pinch of salt. Isolina doesn't use an egg. For the basil pesto - 100g large bunch of young fresh basil 'Genovese' leaves, one garlic clove, 50g Italian pine nut

How To Make The Best Homemade Gnocchi

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Easy Homemade Gnocchi

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Gnocchi al pesto

Scott Conant's Pesto Gnocchi

This week's recipe is a lovely soft gnocchi coated in a creamy, gently spiced, wild garlic pesto sauce and scattered with crispy sausage. Recipe makes 2 servings. Ingredients: The Scottish Bee Company Wild Garlic Pesto 600g Maris Piper Potatoes (even size) ‘00’ Flour 2 Sausages Lemon Double Cream Chilli Flakes Oil Butter Pecorino (or Parmesan) Method: 1. Preheat the oven to 200˚C. 2. Prick the potatoes with a fork all over, rub with a little oil, then roast for 50 minutes. 3. Remove the potatoes