Gnocchi with Pistachios, Chorizo and Pine Nuts

Gnocchi can be a very boring pasta, but I’m growing to love it more and more. This dish certainly helped with that. You make the gnocchi from scratch. Making something from scratch, totally homemade, makes you appreciate a dish more. Add pistachio paste to the mix and you have gnocchi with pistachios.

The gnocchi are prepared with potatoes, butter, egg yolks, pistachio paste, flour and broth. For more flavor you add chorizo, shallot, chive, pine nuts and soy cream to the dish. Making it true comfort food.

Looking for another idea for dinner try this Aromatic Ghee Rice. For other recipes with pistachios in them, look at these Pistachio Macarons or the Pistachio Pudding Cookies.

The recipe comes out of the cookbook ‘Noten’ from Marjolaine Daguerre.

Review

The recipe was easy to follow. I used less flour than stated in the recipe. I didn’t add salt anywhere in the recipe (recipe states to add it to the gnocchi, to the water for boiling the potatoes and to the broth). With the broth it would be salt enough for us. I used herb broth, the recipe doesn’t specify which broth to add. We loved the gnocchi this way. I did peel and chop the potatoes before boiling, instead of afterwards, which was stated in the recipe.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Gnocchi with Pistachios, Chorizo and Pine Nuts

Allergies: egg, wheat, gluten, nuts, meat.

Ingredients

600 grams floury potatoes

30 grams unsalted butter

2 egg yolks

1.5 tablespoon pistachio paste

125 grams flour

1 cube of herb broth powder

1 shalot

100 grams chorizo

5 grams chive

20 grams pine nuts

1 tablespoon olive oil

200 ml soy cream

Freshly grounded pepper

Instructions

Peel and chop the potatoes. Boil them for 30 minutes. Mash the potatoes with a fork. Add the unsalted butter, egg yolks, pistachio paste and half of the flour. Add flour until your dough is smooth, but not sticky.

Cover your kitchen counter with a bit of flour. Break off a piece of dough and roll out to a thin string. Slice the string in pieces 1.5 centimeter apart. Press with a fork ribbing on the gnocchi. Repeat with the rest of the dough.

Boil the gnocchi in the broth. They’re done when they come floating on top.

Slice the shallot, chorizo and chive. Cook the chorizo and pine nuts in a frying pan until lightly browned. Cook the shallot in the olive oil. Add the gnocchi, soy cream, chorizo, pine nuts, chive and a bit of pepper. Cook for a little bit longer and then serve.

Notes:

• Recipe source is the cookbook ‘Noten’.
• Enough for 3 persons.
• The pistachio paste can be homemade or store bought, either will work fine.