GNOCCHI DI PESTO WITH GOAT CHEESE

Ingredients:

For the gnocchi:

400 g potatoes

1 small egg

200 flour

3 tbs pesto

Salt

Chili pepper


For the sauce:

250 g Caprino (creamy goat cheese or any other creamy cheese like robiola, Philadelphia, etc.)

½ mug milk (100 g)

Here we are, after Christmas... trying to eat better and healthier, having a look to cook food with low glycemic index.
Yesterday I read about a research published on Nutrition Reviews that potatoes gnocchi, unlike potatoes and flour taken separately , have a low glycemic index!
So, I decided to cook gnocchi: eating a correct amount (150 g per person), they are a perfect dinner!
As I have in the fridge some homemade pesto, I decided to prepare green gnocchi.
Furthermore, I decided to prepare little round gnocchi, instead of the usual shaped ones, so it will take longer to eat them.

So, with potatoes, egg and flour, prepare the gnocchi dough (as explained in the post Gnocchi al gorgonzola).

Then, add 3 tbs of pesto


And mix it well.
Work the dough just the necessary time, don’t overwork it!
When the colour will be homogeneous, make a ball with the dough.


Take a little piece of dough and roll it, then cut it in little pieces.


Now, roll each piece in the palms of your hands into a little ball.

Place the gnocchi onto a tray, leaving a space between each piece, to prevent them from sticking together.
If you wish, you can now freeze them or part of them, putting directly the tray in the freezer; when they will be hard, you can put the gnocchi in a plastic sachet and use them when you want just boiling them, still frozen!
If you don’t freeze them, then tap the gnocchi from the tray into boiling salted water, till they emerge (3-4 minutes usually) on the surface, telling you that they are ready!!

In the meanwhile the gnocchi are getting cooked, prepare the sauce: put the cheese in a pan with the milk.
Heat them but don't let it boil. They have just to melt.
When the gnocchi are ready and come to the surface of the water drain them and sautè in the pan with the cheese cream, adding half ladle of the cooking water to make them creamier.

Serve them hot, pouring some peperoncino (hit chilly) on the top, if you like it!


BUON APPETITO!!!

From this recipe we obtained 6 servings, about 310 calories each dish....

Per la versione italiana: GNOCCHI DI PESTO CON CAPRINO