Skyr Gnocchis with Pesto

This is a light version of a sometimes heavy dish. Substituting Skyr for potatoes gives the Gnocchis a fluffy texture. The combination of basil pesto, boccocini and prosciutto is a feast for your senses. Careful, this might become your favourite dish.

Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Tools Needed:
Cutting knife
Cutting board
Cooking spoon x 2
Citrus press
Cheese grater
Large Pot
Large Frying Pan
Small Frying Pan
Skyr Gnocchis with Pesto


30g fresh basil leaves
1 garlic clove
juice of 1 lemon
80ml extra virgin olive oil
30g freshly grated parmesan cheese
pinch of sea salt

300g Skyr
75g all-purpose flour
75g semolina
2 egg yolks

100g Prosciutto
Cherry tomatos
Extra fresh basil leaves for garnish
30g parmesan cheese
150g boccocini cheese (preferably small balls)


Put all ingredients in a food processor and blend until smooth

1. Mix flour and semolina.
2. Add Skyr and egg yolks
3. Mix to a firm dough
4. Take a handful of dough and roll out into 2cm diameter. Cut the roll into hazelnut size Gnocchis and roll each Gnocchi over a fork. Put aside on a floured sheet and keep working the rest of the dough the same way
5. Cook Gnocchis in boiling salt water as you do with pasta until they come to the surface

Roast prosciutto in a non-stick frying pan until brown

Putting it all together
1. Put Gnocchis in a large non-stick frying pan and add desired amount of pesto to coat Gnocchis
2. Cut bocconcini balls and cherry tomatoes in half and add to Gnocci-Pesto mix
3. Garnish with basil leaves, prosciutto and parmesan

Michael Kaeshammer's New Album
Michael Kaeshammer 'Turn It Up'