Celebrate seasonal produce by bringing the greenery out of your garden and on to your plate with this spinach gnocchi with goat’s cheese and chive pesto.

SERVES 4–6 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the chive pesto
2 garlic cloves, fried
100 g almonds, plus extre to garnish
100 g goat’s cheese, plus extre to garnish
50 g chives, plus extre to garnish
±½ cup olive oil
For the spinach gnocchi
1 kg floury potatoes
300 g spinach, steamed
Handful chopped parsley
3 eggs, whisked
±300 g cake flour

METHOD
For the chive pesto
1. Place the fried garlic, almonds, cheese and chives in a food processor. Blitz until very finely chopped.
2. With the food processor running, trickle in the oil through the top. Add a little more if needed to create a smooth paste. Season.
For the spinach gnocchi
1. Place the potatoes in a large pot and bring to the boil. Decrease the heat and simmer for 20–30 minutes, until just soft (a knife should cut through easily when testing them).
2. Meanwhile, blitz the spinach in a food processor. Place in a tea towel and squeeze out any excess liquid.
3. Drain the potatoes, then peel them using a tea towel (to prevent your hands burning).
4. Pass the potatoes through a ricer, if you have one, or mash them until completely smooth and lump-free.
5. Make a well in the mound of potatoes. Add the spinach, parsley and eggs. Sprinkle with half the flour. Mix with your hands, without kneading the dough. Add a little more flour if needed, mixing until the dough no longer sticks to your hands.
6. Very gently roll the dough into logs. Cut them into 10 cm pieces.
7. Bring a pot of salted water to the boil and cook the gnocchi for 5–7 minutes, until they rise to the surface of the water.
8. Heat a little oil in a pan and fry gnocchi until golden brown. Serve with the pesto, toasted almonds, goat’s cheese and chives.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For another veg option, try our carrot gnocchi with basil pesto!

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