Recipe

Gnocchi With Fresh Pesto Recipe

Add Step-by-Step Photos	Staceyfish / All my dishes 1 year, 2 months ago These potato dumplings are quite easy to prepare at home and are highly superior to gnocchi you'll buy off the grocer's shelves. Don't skimp on making the sauce yourself -- the fresh basil is miles superior to pre-packaged pesto! Prep:120m Cook:2m Servings:4	Staceyfish
	fresh basil pesto potato dumplings italian

The gnocchi dough in

The gnocchi dough is

The gnocchi dumpling

Sauced with freshly

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Ingredients

For gnocchi:

2 pounds russet potatoes (or other baking potatoes), washed

1 1/4 cups unbleached all-purpose flour , plus more as needed

1 teaspoon table salt, plus more for cooking liquid

For Pesto:

2 cups packed fresh basil leaves

2 medium cloves garlic

2 tablespoons pine nuts

1/2 cup olive oil

1/4 cup grated Parmesan cheese

Directions

Heat oven to 400 degrees. Bake potatoes until a metal skewer slides easily through them, 45 minutes to 1 hour, depending on size.

Hold potato with a pot holder or kitchen towel and peel it with a vegetable peeler or paring knife; rice, mash, or grind peeled potatoes into a large bowl. Cool until potatoes are no longer hot, about 15 minutes.

Sprinkle 1 1/4 cups flour and 1 teaspoon salt over warm potatoes. Using your hands, work mixture into a soft, smooth dough. If dough is sticky (which is often the case), add more flour as needed, up to 1 1/2 cups total.

Roll about one-quarter of dough into a long 3/4-inch-thick rope. If rope won’t hold together, return it to bowl with remaining dough and work in more flour as needed. Repeat until all dough is rolled.

Cut rope of dough into 3/4-inch lengths. Holding butter paddle or bench scraper in one hand, press the flat side of the dumpling against the flat surface and use your thumb to flatten into a round with an imprint. Alternatively, hold a fork in one hand and press each piece of cut dough against ridged surface with index finger to make an indentation in center. Roll dough down and off ridges and allow it to drop to work surface. (Gnocchi can be placed in a single layer on a baking sheet and refrigerated for several hours. Or, baking sheet can be placed in freezer for about 1 hour. Partially frozen gnocchi can be transferred to plastic bag or container, sealed, and frozen for up to 1 month.)

To make the pesto, place basil, garlic, and pine nuts in workbowl of food processor. Process, scraping down sides as needed, until minced. With motor still running, slowly pour oil through feed tube and process until smooth. Scrape pesto into bowl. Stir in cheese to taste.

Bring 4 quarts of water to low boil in large pot. Add 2 teaspoons salt or to taste. Add about one-third of the gnocchi and cook (don't boil them!) until they float, 1 1/2 to 2 minutes (about 3 minutes for frozen gnocchi). Retrieve gnocchi with slotted spoon and transfer to warm, shallow serving bowl or platter. Repeat cooking process with remaining gnocchi. Gently toss gnocchi with pesto and serve immediately.

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Comments

kristopher 1 year, 2 months ago said:
Oh this is the best recipe I've seen all week. Great photos to boot! Thanks.

decobabe 1 year, 2 months ago said:
Good job! Gnocchi are much better without egg in them. And your pesto is genuine and pure.

staceyfish 1 year, 2 months ago said:
Kristopher: Thanks on both counts! I love this type of Italian faire: so simple but so flavorful. This is a great recipe to photograph too!

decobabe: basil is one of my all-time favorite flavors, so pure is the only way to go with pesto. Why mess with something when it's already pratically perfect? Although it probably would be better if I could make it with some of the olive oils I had when I was in Italy. Talk about divine!