· recipe ·
Crispy Potato Gnocchi with Pistachio and Sun-Dried Tomato Pesto
The word pesto comes from the Italian verb for pounding or crushing, so it describes a method rather than one fixed ingredient list. Pesto can be green, red, or somewhere in between.
Time and servings
- Prep
- 40 min
- Cook
- 50 min
- Total
- 90 min
- Servings
- 4
Nutrition per serving
- Calories
- about 600
- Protein
- 16 g
- Fat
- 30 g
- Carbs
- 68 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 them well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake them for 60 to 75 minutes, until tender.
Make the red pesto
While the potatoes cook, drain the tomatoes, peel the garlic, and finely grate the Parmesan. Pick the basil leaves from their thick stems and keep 8 small leaves for finishing. Pulse the pistachios, tomatoes, garlic, and 1 loosely packed cup20 g basil until finely chopped. Add 3 tbsp45 ml of the olive oil and pulse to a thick pesto. Stir in 1 1/2 oz40 g Parmesan and pepper, then add up to 1/4 tspup to 1.5 g of the salt to taste. 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 on a clean tray while the skillet heats.
Brown the gnocchi
Heat 2 tbsp30 ml olive oil over medium heat. Add the gnocchi and cook for 8 to 10 minutes, turning occasionally, until they are golden in spots and hot throughout.
Serve over the pesto
Spread the pesto over four plates and add the hot gnocchi. Finish with about 1/3 oz10 g Parmesan and the reserved basil leaves. Serve right away.
