Perilla Pesto Spinach Gnocchi, A Combination Italians Don't Know About

Steps

1. 1

   Bake potatoes at 160°C for 40–50 minutes, peel, pass through a fine sieve, and let moisture evaporate

2. 2

   Finely chop the blanched spinach and squeeze out all the moisture

3. 3

   Mix the potato with 10g Parmesan cheese, egg yolk, flour, seasoned salt, and chopped spinach to make dough

4. 4

   Shape into gnocchi and boil in boiling water until ready

5. 5

   Blend 200g perilla leaves, cashew nuts, garlic, and 50g Parmesan cheese in a blender, adding olive oil gradually to make perilla pesto

6. 6

   Season with salt and pepper

7. 7

   In a frying pan, combine heavy cream and 2 Tbsp perilla pesto and bring to a boil

8. 8

   Add the gnocchi and cook over low heat for 30 seconds to finish