Name: Gnocchi with Tomato, Basil Pesto & Goat Cheese
Ingredients: 500 g Cooked potato; 100 g AdVital Powder; 2 tsp Fine salt; 1 Large brown onion - finely chopped; 4 Garlic cloves - finely chopped; 50 mL Olive oil; 500 g Tomato passata; 50 mL Red wine vinegar; Salt and pepper; 1 Bunch of basil; 40 g Grated parmesan cheese; 40 g Toasted pine nuts; 120 mL Vegetable oil; 20 mL Lemon juice; 2 Garlic cloves; Salt and pepper; 200 g Goats cheese; 100 g Thickened cream

Instructions

For the Gnocchi

While the potato is still warm, mix the Advital Powder into the cooked potato along with the salt.
The mixture should come together & be a smooth dough.
Roll the dough out into a 1cm wide log shape & cut your portions out of this, dust with more Advital to stop them sticking together.
Allow to cool.

For the Tomato Passata

In a medium sized fry pan, fry off the onion & garlic in the olive oil for 10 minutes on a medium heat.
Add the red wine vinegar & allow it to cook for 1minute.
Add the tomato passata, salt & pepper, Bring it to a simmer, then turn the heat to low & cook for 30 minutes.
Blend the sauce in high speed until smooth (you can use a hand blender, just make sure it’s completely smooth).

For the Basil Pesto

Add all ingredients into a blender & blend on high speed until smooth, scraping down the sides as necessary.

For the Goats Cheese Mousse

In a mixing bowl, use a spatula to mix these together until the mix is smooth.

To Serve

Heat the tomato sauce in a fry pan, add the gnocchi & gently stir, being careful not to break up the gnocchi, serve in a bowl, & top with the basil pesto & a few dots of the goat's cheese mousse.

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Gnocchi with Tomato, Basil Pesto & Goats Cheese

Gnocchi with Tomato, Basil Pesto & Goat Cheese

Ingredients

For the Gnocchi

For the Tomato Sauce

For the Basil Pesto

For the Goats Cheese Mousse

Instructions

For the Gnocchi

For the Tomato Passata

For the Basil Pesto

For the Goats Cheese Mousse

To Serve

Nutrition

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