· recipe ·
Potato Gnocchi with Basil, Parsley, and Chive Pesto
Chives add a gentle onion flavor to pesto, while sunflower seeds offer a mild alternative to the usual nuts.
Time and servings
- Prep
- 50 min
- Cook
- 65 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 620
- Protein
- 12 g
- Fat
- 37 g
- Carbs
- 63 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.
Toast the sunflower seeds
Toast the sunflower seeds in a dry skillet over medium heat until fragrant and pale gold, then spread them on a plate to cool for 5 minutes.
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.
Make the three-herb pesto
While the water heats, process the cooled sunflower seeds, basil, parsley, chives, olive oil, garlic, black pepper, 1 teaspoon5 ml lemon zest, and 2 tablespoons30 ml lemon juice to a textured paste. Keep it away from direct heat.
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 a warm serving bowl.
Coat off heat
Fold the pesto through the gnocchi away from direct heat, adding warm cooking water a tablespoon at a time until the sauce flows into the ridges. Serve immediately.
