How to make 92 yr old Pina's chestnut gnocchi with walnut pesto | Pasta Grannies

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.

Pina uses 900 grams of warm mashed potatoes, specifically red-skinned ones.

She adds a mixture of 200 grams of zero flour and 100 grams of chestnut flour to the mashed potatoes.

Pina kneads the flour into the potatoes until the dough comes together.

She covers the dough, stating it doesn't need to rest but she wants to make the pesto next.

For the pesto, Pina blitzes walnuts, garlic, olive oil, and plenty of her home-grown basil in a food processor.

She adds grated parmesan cheese to the pesto and finishes it with a little cream, noting that some cooks may prefer butter instead.

Pina cuts a chunk of dough at a time and rolls it into a rope about 2 centimeters in diameter.

She snips a piece off the width of her two fingers and pulls it gently across the board, pressing down to create a curl, explaining that these gnocchi are called trophier.

Pina keeps her board well floured while shaping the gnocchi.

She uses a wood-burning stove to bring water to a boil in her adapted saucepan.

Pina stirs the gnocchi in boiling water to prevent them from sticking and tastes one to check for doneness and seasoning, adding a little salt if needed.

She drains the gnocchi and dresses them with her pesto.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens