Gnocchi With Marjoram Pesto And Pangratatto

 

 

1 quantity Homemade Potato Gnocchi

 

For Marjoram Pesto

 

80g fresh marjoram leaves

1 garlic clove

pinch coarse sea salt

extra virgin olive oil

2tbsp Pecorino (or Parmesan) cheese, grated

For Pangrattato

 

handful of stale breadcrumbs

3 anchovies

olive oil

 

Parmesan, freshly grated

 

For your Pangrattato, heat a little glug of oil in a frying pan then add the anchovies and stir until they melt into the oil. Add the breadcrumbs and gently fry till crispy but not burnt. Remove from pan and drain onto kitchen paper.

 

For your marjoram pesto place your garlic and sea salt in a pestle and mortar and grind to a pulp. Add the marjoram leaves, grated cheese and grind again to a smooth paste then slowly drizzle in the oil, stirring all the time, till you have a smooth, silky consistency.

 

When your ready to eat, cook your gnocchi in a pan of lightly salted boiling water until they float to the surface.

 

Place a couple of spoonfuls of marjoram pesto into a bowl then scoop the cooked gnocchi from the boiling water and toss in the marjoram pesto and toss well until all the gnocchi are coated with pesto.

 

Serve in a bowl sprinkled with grated Parmesan and Pangrattato.