· recipe ·
Crispy Potato Gnocchi with Green Pistachio Pesto
A natural pistachio pesto is usually olive green rather than neon. The nut's color varies by crop and roasting, so flavor and texture are better guides than a bright-green promise.
Time and servings
- Prep
- 45 min
- Cook
- 50 min
- Total
- 95 min
- Servings
- 4
Nutrition per serving
- Calories
- about 610
- Protein
- 17 g
- Fat
- 33 g
- Carbs
- 65 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 green pesto
While the potatoes cook, wash and thoroughly dry the basil, peel the garlic, finely grate the Parmesan, and zest the lemon. Pulse 2 oz55 g pistachios, basil, and garlic until finely chopped. Add 1/4 cup60 ml olive oil and pulse to a textured pesto. Stir in 1 1/2 oz40 g Parmesan and 2 tsp10 ml zest. Taste and add 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
Heat 2 Tbsp30 ml olive oil over medium heat. Add the drained gnocchi and cook for 8 to 10 minutes, turning occasionally, until golden in spots and hot throughout.
Plate over the pesto
Spread the green pesto over four plates. Add the hot gnocchi, leaving some browned surfaces exposed. Roughly chop 1/2 oz15 g pistachios and scatter them over the plates with about 1/3 oz10 g Parmesan. Serve right away.
