Potato Gnocchi with Walnut Pesto

INGREDIENTS

• 1 LB/450 G STARCHY POTATOES
• 1/2 CUP FRESHLY GRATED PARMESAN CHEESE
• 3 TBSP HUMMUS
• SCANT 11/2 CUPS ALL-PURPOSE FLOUR, PLUS EXTRA FOR DUSTING
• SALT AND PEPPER

WALNUT PESTO

• 1 CUP FRESH FLAT-LEAF PARSLEY
• 2 TBSP CAPERS, RINSED
• 2 GARLIC CLOVES
• 3/4 CUP EXTRA VIRGIN OLIVE OIL
• SCANT 1/4 CUP WALNUT HALVES
• 3/4 CUP GRATED VEGAN PARMESAN CHEESE SUBSTITUTE


1. Boil the potatoes in their skins in a large saucepan of water for 30-35 minutes, or until tender. Drain well and cool slightly.

2. Meanwhile, to make the pesto, chop the parsley, capers, and garlic, then put
it in a mortar with the oil, walnuts, and salt and pepper to taste. Pound with a pestle
to a coarse paste. Add the vegan parmesan cheese and stir well.

3. When the potatoes are cool enough to handle, peel the skins from the potatoes and pass the flesh through a sieve into a large bowl or press through a potato ricer. While still hot, season well with salt and pepper and add the Parmesan cheese. Beat in the hummus and sift in the flour. Lightly mix together, then turn out onto a lightly floured counter. Knead lightly until the mixture becomes a smooth dough. If it is too sticky, add a little more flour.

4. Roll the dough out on a lightly floured counter with your hands into a long log. Cut into l inch/2.5-cm pieces and gently press with a fork to give the traditional ridged effect. Transfer to a floured cookie sheet and cover with a clean dish towel while you make the remaining gnocchi.

5. Bring a large pan of water to a boil, then add the gnocchi, in small batches, and cook for 1-2 minutes. Remove with a slotted spoon and transfer to a warmed serving dish to keep warm while you cook the remaining gnocchi.

6. Serve the gnocchi in warmed serving bowls with a good spoonful of the pesto on top.

SERVES 4