The Vegetarian Bible

I’ve had this great idea to spread everybodys favourite vegetarian or vegan recipes around so that everyone can give them a shot and try out if they like them. So thanks to Jamison from the unleashed site for this one. Its from the favourite cookbook called “The Vegetarian Bible” http://www.amazon.com/Vegetarian-Bible-Garden-Nicola-Graimes/dp/1407524283/ref=sr_1_1?ie=UTF8&s=books&qid=1245065789&sr=1-1 and the meal is called: potato gnocchi with walnut pesto. Yuummm!

Serves 4:
Ingredients:* 450 G/1 LB Floury Potatoes*
44 G/2 OZ... Parmesan Cheese, freshly grated*
1 egg, beaten*
200 G/7OZ Plain flour, plus extra for dusting*
Salt and pepperWalnut Pesto* 40 G/1.5 Oz Fresh flat-leaf parsley*
2 tbsp capers, rinsed*
2 garic cloves*
175 Ml/^FL OZ extra virgin Olive Oil*
70 G/2.5 OZ walnut halves*
40 G/1.5 oz pecorino or parmesan cheese, freshly grated

Instructions:
1. Boil the potatoes in their skins in a large saucepan of water for 30-35 minutes until tender. Drain well and leave to cool slightly.
2. Meanwhile, to make the walnut pesto, chop the parsley, capers and garlic, then put in a mortar with the oil, walnuts , salt and pepper to taste. Pound to a coarse paste in the mortar with a pestle. Add the pecorino cheese and stir well.
3. When the potatoes are cool enough to handle, peel off the skins and pass the flesh through a sieve into a large bowl or press through a potato ricer. While still hot, season well with salt and pepper and add the parmesan cheese. Beat in the egg and sift in the flour. Lightly mix together, then turn out onto a lightly floured work surface. Knead lightly until the mixture becomes a smooth dough. If it is too sticky, add a little more flour.
4. Using your hands, roll out the dough on a lightly floured work surface into a long log. Cut into 2.5/1-inch pieces and gently press with a fork to give the traditional ridged effect. Transfer to a floured baking sheet and cover with a clean tea towel while you make the remaining gnocchi.
5. Bring a large saucepan of water to the boil, add the gnocchi, in small batches, and cooked for 1-2 minutes. Remove with a slotted spoon and transfer to a warmed serving dish to keep warm while you cook the remaining gnocchi.
6. Serve the gnocchi in warmed serving bowls with a good spoonful of the Walnut Pesto on top.
ENJOY!