Pesto Gnocchi
Experience the essence of Italy with this classic pesto gnocchi recipe. Freshly made gnocchi paired with vibrant homemade pesto sauce brings rich flavors and warmth to your kitchen.
Ingredients
- For the Gnocchi:
- 2 lbs Russet potatoes
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1 tsp salt
- For the Pesto Sauce:
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Additional Toppings:
- Fresh cherry tomatoes optional
- Grated Pecorino Romano optional
- Toasted pine nuts optional
- Balsamic reduction optional
- Wilted spinach optional
- Step-by-Step Guide:
Instructions
- Choosing Potatoes: Select firm, smooth Russet potatoes without green spots.
- Making the Dough:
- Boil potatoes until tender.
- Peel and mash them while hot.
- Combine mashed potatoes with flour, egg, and salt to form a dough. Avoid overworking the dough.
- Shaping the Gnocchi:
- Roll dough into thin logs on a floured surface.
- Cut logs into small pieces.
- Use a fork or gnocchi board to create ridges on each piece.
- Craft the Pesto Sauce:
- Selecting Basil: Choose fresh, vibrant green basil leaves.
- Blending:
- Blend basil, pine nuts, and garlic.
- Gradually add olive oil and Parmesan cheese.
- Season with salt and pepper.
- Cook the Gnocchi:
- Boiling:
- Boil water with a pinch of salt.
- Add gnocchi without overcrowding.
- When gnocchi float to the top (2-3 minutes), remove with a slotted spoon.
- Combine and Serve:
- Heat gnocchi in a large pan until slightly crisp.
- Fold in pesto sauce until gnocchi are well-coated.
- Plating: Garnish with Parmesan, toasted pine nuts, and any additional toppings.
Notes
Ensure gnocchi are not overcooked to avoid a mushy texture.
Fresh ingredients enhance the dish’s flavor.
Fresh ingredients enhance the dish’s flavor.