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Amasi Gnocchi with Umfino Pesto

Amasi Gnocchi with Umfino Pesto

Amasi Gnocchi with Umfino Pesto

Recipe by Lukholo Makandula from: alittleofthebothsite

Serves: 3-4 persons

200 g fresh “Amasi” cheese
50 g grated parmesan cheese
3/4 cup flour
2 egg yolks
Pinch of salt
Fine maize meal for dusting.
(Maize meal is like a fine polenta)

In a bowl blend the “cheese” flour, parmesan and egg yolks and season with salt and pepper.
Add a little more flour if the mixture is still “wet”
Mix to a firm dough.
Shape into rolls about 1.5 cm in diameter
Cut the rolls into lengths of 1.5cm
To shape the gnocchi hold a fork in one hand and roll the gnocchi section along the tines of the folk to create ridges.
Dust with maize meal and put on a tray to chill.

To cook gnocchi:
Bring a pot of salted water to the boil.
Drop in the gnocchi and remove when the rise to the surface.
Toss in vegetable oil so that the gnocchi do not stick together.

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