Striker Chef Perilla Pesto Spinach Gnocchi

• 2 old potatoes
• 1 handful spinach
• 1 bunch perilla leaves
• 1/2 cup roasted cashews
• Parmesan cheese, to taste
• 2 cloves garlic
• Egg yolk, a little
• Flour, to taste
• 200ml heavy cream
• Olive oil, to taste
• Salt, a little
• Pepper, a little

Recipe 🍳

Cooking tips 💡

• Use old potatoes, which have less moisture than new potatoes, to require less flour and achieve a softer gnocchi texture.
• Blanching the perilla leaves briefly in boiling water helps maintain a vibrant green color in the pesto for longer.
• When kneading the gnocchi dough, avoid overworking it, as this develops gluten and makes the gnocchi tough. Mix lightly to combine.

Recommended for 🙋

• ⭐Those who want to recreate a signature fine dining menu at home.
• ⭐Those who love the distinct, fragrant, and herbal flavor of perilla leaves.