How to make it
- Start by making the gnocchi. Peel the potatoes and cut into chunks of roughly the same size. Put into a saucepan of cold, well-salted water and bring to the boil. Continue to cook until a knife easily slides in.
- Drain the potatoes and mash well so there are no lumps (alternatively use a ricer). In a mixing bowl, combine the mashed potatoes with 250g of the plain flour, a good pinch of salt, the Gran Luchito Chipotle Mayo, eggs and butter. Mix well.
- Empty onto a clean, floured work-surface and knead, adding more flour to bring together. Stop kneading when a nice soft dough is formed (as overworking it will make the end product chewy).
- Clean the work surface and dust with flour. Break the dough into about 4 balls. Roll into a sphere then roll each sphere into a long sausage about 3cm wide.
- Use a knife to cut each sausage into lots of little chunks about 1.5cm thick. Make sure they’re dusted with flour so as to stop them sticking to one another.
- Using a fork, lightly press each chunk into the tines/prongs (see pictures below). This will create a grooved shape on one side, and a dip on the other, both of which will help to trap sauce.
- Boil a saucepan full of salted water, then reduce to a simmer. In batches, add the potato chunks to the water and gently stir. Shortly after adding them, they will rise to the surface. Leave for another 10/15 secs before removing with a slotted spoon and placing them in a bowl with a little olive oil (to prevent sticking together).
- Once they’re all cooked, heat a frying pan with 25g butter until bubbling (don’t burn it though). Add the gnocchi (again, in batches) and leave to crisp up slightly. This gives it a beautiful texture.
- In a food processor (or pestle and mortar), add all of the ingredients for the pesto. Whizz to a fine paste. Stir gnocchi through and sprinkle with parmesan to serve.
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