Ingredients
Method
- 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.