· recipe ·
Sheet-Pan Potato Gnocchi with Roasted Broccoli Pesto
Broccoli stems can be as useful as the florets. Once the fibrous exterior is trimmed away, the tender core roasts well and gives a vegetable pesto body without adding nuts.
Time and servings
- Prep
- 45 min
- Cook
- 50 min
- Total
- 95 min
- Servings
- 4
Nutrition per serving
- Calories
- about 500
- Protein
- 16 g
- Fat
- 19 g
- Carbs
- 70 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 for 25 to 35 minutes, 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 for 60 to 75 minutes, until tender.
Prepare the broccoli and shallots
While the potatoes cook, heat the oven to 425°F220°C if it is not already on. Cut the broccoli into small florets. Trim the tough exterior from the stem and cut the tender core into thin coins. Peel the shallots and cut them into wedges. Keep the shallots on one side of the sheet so they can be reserved as pieces.
Roast the vegetables
Toss the broccoli and shallots with 2 Tbsp30 ml olive oil and 1/2 tsp3 g of the salt. Roast for 20 to 23 minutes, turning once, until the broccoli has browned edges and a knife enters the stem pieces easily. Transfer the shallots to a bowl and keep the broccoli for the pesto.
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, then lower to a gentle simmer.
Poach the gnocchi
Slide in the gnocchi and stir once so they do not stick to the bottom. Reserve 1/2 cup120 ml cooking water. Lift the gnocchi as they float, drain them well, and transfer them to the second baking sheet.
Bake the gnocchi
Toss the poached gnocchi with 1 Tbsp15 ml olive oil and spread them in one layer. Bake for 12 to 15 minutes, turning once, until lightly golden in spots.
Blend the roasted broccoli pesto
While the gnocchi bake, grate the Parmesan and peel the garlic. Pulse the roasted broccoli, basil, garlic, Parmesan, pepper, and 1 Tbsp15 ml olive oil until finely chopped. Add reserved cooking water 1 Tbsp15 ml at a time just until the pesto is spoonable.
Dress and serve
Fold the hot gnocchi through the pesto off direct heat, adding another small splash of reserved cooking water only if needed. Divide among plates and scatter the roasted shallot pieces over the top. Serve immediately.
