Method for Creating Gnocchi al Pesto

Step 1: Prepare the Potatoes

Boil the Potatoes: Place the potatoes in a pot of cold water and bring it to a boil. Cook until fork-tender, about 20-25 minutes.

Drain and Cool: Drain the potatoes and let them cool for a few minutes until you can handle them.

Step 2: Make the Gnocchi Dough

Peel and Mash: Peel the potatoes while they are still warm and mash them using a fork or potato masher in a large mixing bowl.

Combine Ingredients: Add the flour, egg, and salt to the mashed potatoes. Mix gently until a soft dough forms. Avoid overworking the dough; it should be smooth and slightly sticky.

Step 3: Shape the Gnocchi

Form the Gnocchi: Lightly flour your work surface. Divide the dough into four pieces. Roll each piece into a long rope about 3/4 inch thick. Cut into 1-inch pieces.

Create the Gnocchi Shape: Use a fork to press down on each piece, creating a small indentation. This helps the sauce cling better.

Step 4: Cook the Gnocchi

Boil Water: Bring a large pot of salted water to a boil.

Cook the Gnocchi: Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, which usually takes about 2-3 minutes. Remove with a slotted spoon and place on a baking sheet.

Step 5: Make the Pesto Sauce

Blend Ingredients: In a food processor, combine the basil, Parmesan, garlic, pine nuts, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly add the olive oil until smooth.

Season to Taste: Taste the pesto and add salt and pepper as needed.

Step 6: Combine and Serve

Mix with Pesto: In a large skillet over medium heat, gently combine the cooked gnocchi with the pesto sauce. Toss until the gnocchi are well-coated.

Serve: Plate the gnocchi, garnishing with extra Parmesan and fresh basil if desired.

Variations

Gnocchi Variations: You can add ingredients like spinach or beet puree to the dough for different flavors and colors.

Pesto Variations: Try substituting basil with arugula or spinach for a different taste. You can also use different nuts, such as almonds or cashews, in the pesto.