Homemade gnocchi with coriander and roasted almond pesto
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Italian cuisine
Roasting
I always found making Gnocchi really difficult until I found a method that baked the potatoes rather than boiling them. This makes a huge difference to the dough and they hold together really well rather than disintegrating once you cook them which happened to me before! They are ideal to make for smaller portions as they freeze really well so it makes sense to make a few batches at a time, I like them served with a light and flavoursome pesto but there are endless sauces which work equally well like a simple tomato sauce or a blue cheese.
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