PASTA MAKER E MAMBO CECOTEC 9590 - TAGLIATELLE ALLE CASTAGNE CON PESTO DI NOCI

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and are often cheaper than walnuts.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative that adds a cheesy flavor.

Boil potatoes until tender, about 20 minutes, then drain and cool slightly.

Peel the potatoes and mash them in a large bowl until smooth.

Add chestnut flour, eggs, and salt to the mashed potatoes, mixing until a dough forms.

Knead the dough gently on a floured surface until smooth, about 2-3 minutes.

Divide the dough into small portions and roll each into a rope, about 1/2 inch thick.

Cut the ropes into 1-inch pieces to form gnocchi.

Bring a large pot of salted water to a boil and add the gnocchi in batches.

Cook the gnocchi until they float to the surface, about 2-3 minutes, then remove with a slotted spoon.

In a food processor, combine walnuts, garlic, and basil, and pulse until finely chopped.

With the processor running, slowly drizzle in olive oil until a smooth pesto forms.

Stir in lemon juice, parmesan cheese, salt, and pepper to taste.

Toss the cooked gnocchi with the walnut pesto until well coated.

Serve warm, garnished with additional walnuts and basil if desired.

Cooking Techniques

Spice Level:

Allergens