· recipe ·
Potato Gnocchi with Sun-Dried Tomato Pesto, White Beans, and Spinach
Oil-packed sun-dried tomatoes bring concentrated savoriness to a cheese-free pesto; almonds give it body.
Time and servings
- Prep
- 60 min
- Cook
- 60 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 720
- Protein
- 21 g
- Fat
- 34 g
- Carbs
- 92 g
Choose boiling or baking
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 them and bake at 425°F220°C for 45 to 60 minutes, until tender.
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
Mix the warm potato with 1/2 tsp3 g of the salt and 1 cup120 g of the flour. Fold 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 it all.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes 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.
Make the red pesto
Drain the sun-dried tomatoes. Toast the almonds in a dry skillet and cool them for 3 minutes, then process them with the tomatoes, basil, garlic, olive oil, black pepper, 1 teaspoon5 ml lemon zest, and 1 tablespoon15 ml lemon juice to a textured paste.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt. Prepare the next step while the water heats.
Warm the beans and spinach
While the water heats, drain and rinse the cannellini beans. Warm them in a wide skillet with 1/4 cup60 ml water from the tap, then add the spinach a handful at a time and cook just until wilted.
Poach and reserve water
Lower the gnocchi into the gently boiling water and stir once. When they float, reserve 3/4 cup180 ml cooking water, then lift the gnocchi into the bean skillet.
Loosen the red pesto
Remove the skillet from direct heat. Fold in the red pesto, adding warm cooking water a tablespoon at a time until the sauce coats the ridges without pooling. Serve immediately.
