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Capturing the best of the Ferguson Valley in a Bottle

Gnocchi with Walnut and Oregano Pesto

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500gm leftover roast potatoes, mashed

50gm parmesan cheese, grated

100gm 00 flour

2 tbsp Cobram Extra Virgin Olive Oil

1 egg yolk

Salt and pepper

Walnut Pesto

1 bunch oregano, leaves picked

½ bunch basil leaves picked

100gm walnuts, toasted

50gm parmesan cheese, grated

1 clove garlic, roughly chopped

Zest and Juice of 1 lemon

150ml Cobram Extra Virgin Olive Oil


Fill a large pot with water and a large pinch of salt. Put onto heat to bring to boil while making the gnocchi dough.

In a large bowl, combine the potatoes, 1 tbsp olive oil, parmesan, flour and egg yolk and season with salt and pepper. Mix well to incorporate into a dough, add a little water or extra flour if needed. Turn out onto a floured work surface and knead for 1-2 minutes until a soft dough is formed. Divide into 4, rolling each section into 30 cm lengths and cut into 1cm pieces. Roll each piece out to 4cm. Cook gnocchi in batches in the pot of salted boiling water until they float, approximately 3-5 minutes.

To make the pesto, place the herbs, walnuts, cheese, garlic and lemon zest and juice into a food processor and blitz to break up. With the food processor running, gradually pour in the olive oil. Season with salt and pepper and adjust to taste with lemon juice if required.

Heat the remaining olive oil in a pan. Once the gnocchi is cooked, strain and transfer to the pan to lightly fry so that they are golden brown on the outside. Add the pesto, stirring through to coat. Take off the heat and divide into serving bowls and top with extra parmesan, cracked pepper and a squeeze of lemon.

Wine Match: Oliver's Taranga Vineyards Vermentino 2016 & Samu Nero d'Avola Lagrein 2016.

For more inspiration check out these recipes on cookspantry.tv!

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