· recipe ·
Potato Gnocchi with Pesto
Pesto takes its name from the Italian verb for pounding or crushing. A mortar gave the sauce its name, but a food processor offers a practical way to keep the basil textured rather than turning it into a smooth puree.
Time and servings
- Prep
- 40 min
- Cook
- 50 min
- Total
- 90 min
- Servings
- 4
Nutrition per serving
- Calories
- about 430
- Protein
- 11 g
- Fat
- 23 g
- Carbs
- 47 g
Cook the potatoes
Choose 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 cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce the potatoes and bake at 425°F220°C for 45 to 60 minutes, until tender.
Make the pesto
While the potatoes cook, wash and thoroughly dry the basil, peel the garlic, and finely grate the Parmesan. In a food processor, pulse the basil, pine nuts, and garlic until finely chopped. Add the olive oil and pulse just until the pesto is textured and spoonable. A mortar works too: pound the basil, nuts, and garlic, then stir in the oil. Stir in 1 oz30 g Parmesan, taste, and add up to 1/8 tspup to 1/8 tsp of the salt only if needed. Cover the pesto and set it 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 tsp6 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. Lightly flour the work surface if needed, roll each portion into a rope about 3/4 inch2 cm thick, and cut it into 3/4 inch2 cm pieces.
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. Reserve 1/2 cup120 ml of the cooking water, then lift the gnocchi as they float.
Dress and serve
Put the pesto in the serving bowl and loosen it with reserved cooking water 1 Tbsp15 ml at a time until it coats without pooling. Add the hot gnocchi and fold gently. Finish with about 2 Tbsp10 g Parmesan and serve right away.
