Name: Potato Gnocchi With Pesto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 lbs Russet potatoes; 1.5 cups All-purpose flour; 1 unit Large egg; 1 tsp Salt; 2 cups Fresh basil leaves; 0.25 cup Pine nuts; 0.5 cup Parmesan cheese, grated; 2 units Garlic cloves; 0.5 cup Extra virgin olive oil

"Indulge in these light and airy potato gnocchi, hand-rolled and tossed in a fragrant, emerald-green basil pesto. This recipe brings the authentic flavors of a Genoese kitchen right to your table with simple, fresh ingredients."

1 Ingredients

Qty	Item
2 lbs 907 g	Russet potatoes
1.5 cups 180 g	All-purpose flour
1 unit 1 unit	Large egg
1 tsp 5 g	Salt
2 cups 50 g	Fresh basil leaves
0.25 cup 35 g	Pine nuts
0.5 cup 50 g	Parmesan cheese, grated
2 units 2 units	Garlic cloves
0.5 cup 120 ml	Extra virgin olive oil

2 Instructions

Step 1. Place whole, unpeeled potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 25-30 minutes. Drain and peel the potatoes while they are still warm.

Step 2. Pass the warm potatoes through a potato ricer onto a clean work surface. Spread them out slightly to allow steam to escape and let them cool for 5 minutes.

Step 3. Sprinkle 1 cup of flour and the salt over the potato mound. Make a well in the center, add the beaten egg, and gently fold the ingredients together. Knead lightly until a soft dough forms, adding the remaining flour only if the dough is too sticky.

Step 4. Divide the dough into smaller portions. Roll each portion into a long rope about 1/2-inch thick. Cut the rope into 1-inch pieces. You can roll them over a gnocchi board or the back of a fork to create ridges.

Step 5. Make the pesto by combining basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped, then slowly drizzle in the olive oil while the motor is running until smooth.

Step 6. Bring a large pot of salted water to a boil. Drop the gnocchi in batches. Once they float to the surface (about 2-3 minutes), they are done.

Step 7. Use a slotted spoon to transfer the cooked gnocchi to a warm serving bowl. Toss gently with the pesto sauce and a splash of the pasta cooking water to loosen the sauce. Serve immediately with extra Parmesan.

·
Use Russet or Yukon Gold potatoes for the fluffiest texture; waxy potatoes can make gnocchi gummy.
·
Boil potatoes in their skins to prevent them from absorbing too much water.
·
Avoid over-kneading the dough; work it just until it comes together to keep the gnocchi light and pillowy.
·
Toast the pine nuts lightly in a dry pan before making the pesto for a deeper, nuttier flavor.

? Frequently Asked Questions

Can I freeze homemade gnocchi?

Yes! Place uncooked gnocchi in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Boil them directly from frozen when ready to eat.

Why are my gnocchi falling apart in the water?

This usually happens if the potatoes were too wet or there wasn't enough flour to bind the dough. Ensure you let the steamed potatoes dry out after ricing.

What can I use instead of pine nuts?

Walnuts, cashews, or toasted sunflower seeds are excellent and often more affordable substitutes for pine nuts in pesto.

Can I make the pesto in advance?

Absolutely. Store it in a jar with a thin layer of olive oil on top to prevent browning, and keep it refrigerated for up to 5 days.

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