Delicious served gnocchi in a pesto sauce, garnished with fresh basil leaves on a plate.

Protein gnocchi with basil pesto

Preparation

Preparation time: 30 minutes plus cooling time

The recipe is actually a little tricky. So take your time.

Peel the potatoes, cut into small pieces and boil for 20-25 minutes.

Leave the potatoes to cool (very important).

Place the potato pieces, protein powder, flour and spices in a blender and mix everything together thoroughly. The batter should have roughly the consistency of firm cake batter. Add flour or water if necessary.

Sift some flour onto the work surface and divide the dough into four parts.

Moisten your hands so that the dough doesn't stick to your fingers and shape the dough into long, round snakes.

Cut the snakes every 1.5-2 cm, press briefly with a fork so that the pesto sticks better and you have the raw gnocchi ready.

Place the gnocchi all together in gently boiling water for 3-4 minutes and wait until they float to the top. Then they are ready.

Now for the pesto

Wash the basil thoroughly
Add the basil, pine nuts, garlic and olive oil to the blender.
Mix all the ingredients until a creamy consistency is achieved.
Season with salt and pepper and serve directly with the gnocchi.

Nutri-Plus wishes you bon appétit!

Ingredients

400g	Potatoes, waxy
60 g	3K protein powder,Neutral
50 g	Wheat flour
1/2 tsp	salt
something	nutmeg
2 tablespoons	flour for the work surface
1 bunch	Basil
30 g	Pine nuts
1	Clove of garlic
100 ml	Olivesöl
something	salt, pepper