Gnocchi with Pesto
Introduction
Welcome to the ultimate homemade gnocchi with pesto recipe! If you’re craving a taste of authentic Italian cuisine, this dish is sure to impress. With pillowy soft gnocchi smothered in a vibrant and flavorful pesto sauce, it’s a match made in culinary heaven. Get ready to unleash your inner chef and create a masterpiece in your own kitchen!
Ingredients
- 500g (17.6 oz) potatoes
- 150g (1 1/4 cups) all-purpose flour
- 1 egg, beaten
- 1/2 teaspoon salt
- For the pesto:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Directions
- Start by preparing the gnocchi. Boil the potatoes in a large pot of salted water until tender. Drain and let them cool slightly before peeling and mashing them with a potato masher or ricer.
- In a large mixing bowl, combine the mashed potatoes, flour, beaten egg, and salt. Mix well until a dough forms.
- Dust a clean surface with flour and transfer the dough onto it. Knead the dough gently for a few minutes until it becomes smooth and elastic.
- Divide the dough into small portions and roll each portion into long ropes, about 1-inch thick. Cut the ropes into bite-sized pieces and use a fork to create ridges on each piece.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches for about 2-3 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
- While the gnocchi is cooking, prepare the pesto sauce. In a food processor, combine the basil leaves, grated Parmesan cheese, pine nuts, garlic cloves, and a pinch of salt and pepper. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the cooked gnocchi and sauté for a few minutes until lightly golden.
- Remove the skillet from heat and stir in the pesto sauce until the gnocchi is well coated.
- Serve the homemade gnocchi with pesto immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
Notes/Tips
- If the gnocchi dough is too sticky, add a little more flour. Be careful not to add too much as it can make the gnocchi heavy.
- For a nutty twist, you can lightly toast the pine nuts before adding them to the pesto sauce.
- Feel free to adjust the amount of garlic and Parmesan cheese in the pesto sauce according to your taste preferences.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to a week.