Ligurian-style Matuffi with Pesto Sauce

Ingredients

In the original Italian cuisine, Matuffi is typically served with a tomato-based sauce. However, in Ligurian cuisine, the dish is adapted to incorporate the region's famous pesto sauce, which adds a burst of freshness and herbaceousness to the dish. Additionally, Ligurian-style Matuffi often includes the use of local herbs like marjoram and thyme, which enhance the flavor profile of the dumplings. We alse have the original recipe for Matuffi, so you can check it out.

• 500g (1.1 lb) potatoes, boiled and mashed 500g (1.1 lb) potatoes, boiled and mashed
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 2 eggs 2 eggs
• 1 tablespoon fresh marjoram, chopped 1 tablespoon fresh marjoram, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt, to taste Salt, to taste
• Pesto sauce: Pesto sauce:
• 2 cups fresh basil leaves 2 cups fresh basil leaves
• 1/4 cup pine nuts 1/4 cup pine nuts
• 2 cloves garlic 2 cloves garlic
• 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil 1/2 cup extra virgin olive oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes, flour, eggs, marjoram, thyme, and salt. Mix well until a dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into a thin log. Cut the logs into bite-sized pieces.
3. 3.
   Bring a large pot of salted water to a boil. Add the dumplings and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
4. 4.
   For the pesto sauce, combine the basil leaves, pine nuts, garlic, Parmesan cheese, and a pinch of salt in a food processor. Pulse until coarsely chopped.
5. 5.
   Gradually add the olive oil while pulsing, until the sauce reaches a smooth consistency.
6. 6.
   Toss the cooked dumplings with the pesto sauce until well coated.
7. 7.
   Serve the Ligurian-style Matuffi with an extra drizzle of pesto sauce on top.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for easy mashing.
• Fresh basil — Use the freshest basil leaves you can find for the most vibrant pesto flavor.
• Pine nuts — Toast the pine nuts lightly in a dry pan before using them in the pesto to enhance their nutty flavor.

Tips & Tricks

• For a twist, you can add some cooked green beans or cherry tomatoes to the dish for added freshness and color.
• If you prefer a smoother pesto sauce, you can blend it for a longer time until it reaches your desired consistency.
• Leftover pesto can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Ligurian-style Matuffi as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish the dish with a sprinkle of freshly grated Parmesan cheese and a few basil leaves for an appealing presentation.