· recipe ·
Crispy Potato Gnocchi with Basil Pesto and Cherry Tomatoes
Crispy gnocchi are a modern contrast to the soft dumplings usually lifted straight from simmering water. The browned shell changes the dish, while the center should remain tender rather than dry.
Time and servings
- Prep
- 45 min
- Cook
- 50 min
- Total
- 95 min
- Servings
- 4
Nutrition per serving
- Calories
- about 580
- Protein
- 15 g
- Fat
- 30 g
- Carbs
- 64 g
Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, and simmer until a thin knife slides easily into the center, then drain well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Make the pesto
While the potatoes cook, wash and thoroughly dry the basil, peel the garlic, and finely grate the Parmesan. Pulse the basil, pine nuts, and garlic until finely chopped. Add 1/4 cup60 ml olive oil and pulse just until textured and spoonable. Stir in 1 1/2 oz40 g Parmesan, taste, and add part of up to 1/4 tspup to 1.5 g of the salt only if needed. Cover and set aside.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil.
Cook the gnocchi
Lower the boiling water to a gentle simmer. Slide in the gnocchi and stir once. Lift them as they float and let them drain until their surfaces stop dripping.
Brown the gnocchi and tomatoes
Halve the tomatoes. Heat 2 Tbsp30 ml olive oil over medium heat. Add the drained gnocchi and cook for 6 minutes, turning occasionally, until golden in spots. Add the tomatoes cut-side down and cook for 3 to 4 minutes more, until blistered but not collapsed. Taste a tomato and use the remaining up to 1/4 tspup to 1.5 g of the salt only if needed.
Plate over the pesto
Spread the pesto over four plates. Add the hot gnocchi and tomatoes, leaving some browned surfaces exposed. Finish with about 1/3 oz10 g Parmesan and serve right away.
