Classic Gnocchi and Pesto
Servings: 6 people
Calories: 312kcal
This Classic Gnocchi and Pesto has been a favorite of ours for many, many years. The ingredients are simple and fresh and just so satisfyingly delicious. Be sure not to overwork the dough, or the dumplings will be too dense. Be sure to make the pesto from scratch, it's so easy!! The gnocchi can be made up to 8 hours in advance, just refrigerate them and then take them out 1 hour before dropping them in the boiling water!
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Ingredients
- 4 large baking potatoes the waxy kind
- Kosher salt
- 2 large egg yolks lightly beaten
- 1 1/4 cup all-purpose flour
- Fresh pesto click for recipe
- Freshly grated Parmesan cheese for garnish
Instructions
- Place the potatoes in cold, salted water and cover by about 1 inch. Cover the pan and bring to a boil.
- Lower the heat and simmer for about 20 minutes.
- Drain and rinse under cold water, and peel once they are cool enough to handle.
- Press the warm potatoes through a ricer (or press them through a medium-mesh sieve) into a bowl.
- Using a spatula, gently mix in the egg yolks, 2 teaspoons of salt and then add the flour about 1/4 cup at a time. Gently stirring just until a dough forms (you may not need to use all of the flour).
- Turn the dough out onto a lightly floured work surface and knead a few times until smooth, adding just enough flour to prevent it from being too sticky.
- Divide the dough into 4 portions.
- Flour your hands, and then use your palms to roll the dough to make a rope about 3/4-inch in diameter.
- Cut the rope into 3/4-inch lengths.
- At this point, you can take a fork and gently press it into one side of each dumpling to create small grooves (this is optional).
- Bring a large pot of salted water to a boil over high heat.
- Add half of the gnocchi to the boiling water and simmer until they rise to the surface, about 1 1/2 minutes. Then cook for another 1 minute.
- Using a slotted spoon or strainer, transfer the gnocchi to a warm serving bowl and cover to keep warm.
- Repeat with the remaining gnocchi, then scoop out about 1/2 cup of the cooking water and set aside.
- Add the pesto and about 1/4 cup of the cooking water to the gnocchi. Add more, if necessary, to make a creamy sauce.
- Dived among individual bowls, and top with freshly grated Parmesan.
- Serve at once and ENJOY!
Nutrition
Calories: 312kcal