Gnocchi with Pesto Recipe
TRADITIONAL ITALIAN RECIPE: Let’s just say I can get a little obsessive when it comes to finding the perfect recipe. I love finding ( or creating ) that trusty recipe that I can go back to time after time, knowing it’ll yield delicious results consistently.
Now that we’ve laid that out on the table, it shouldn’t be too surprising to know that I’ve made potato gnocchi no less than 3 times in 3 weeks. My freezer is stocked with different batches – one batch with no egg, another batch with Japanese Sweet Purple Potatoes… It wasn’t until last weekend that I finally decided to write this recipe, potato gnocchi with pesto. Simple and completelly forgot about it.
Get a potato ricer.
Honestly, don’t even bother making potato gnocchi if you don’t have a ricer. It will make your life SO much easier and I seriously don’t think there’s any other way to achieve the airy consistency.
Peel and rice quickly.
The trick to really light and fluffy gnocchi is to peel and rice the baked potatoes while they’re still hot. You want to release as much steam as possible, otherwise you’ll have to add more flour to combat the moisture. This can lead to a gummy texture and bland flavor.
Weigh the riced potatoes.
Potato gnocchi dough comes together fairly easily, especially when you use an egg, which helps the potato and flour bind together. You want to avoid adding too much flour. Once you find the consistency you like, try to remember the quantities you have used.
Form gnocchi using a fork.
There are gnocchi boards you can buy to add those ridges, or you can save a few dollars and just use the back of a fork. Gently roll the cut gnocchi pieces down the fork tines, pinching the bottoms to form the crease that traps the sauce. If the dough starts to stick to the fork, just lightly flour the tines.
If you don’t want to cook all of the gnocchi at once, you can either keep them in the fridge or freeze them on a cookie sheet after you’ve formed them. Once frozen, store in an airtight bag or container. Anytime you want gnocchi, just take them out of the freezer and drop them in boiling water – no defrosting needed.
Hand-stir the cheeses into the Pesto Sauce.
Most recipes have you add the cheese to the basil and blend in the food processor, but I like adding the cheese by hand. The cheese will coat the gnocchi, so you get a salty, rich flavor with every bite.
Cook quickly and watch.
Cooking the gnocchi is super fast and easy. Just drop the gnocchi into a large pot of boiling water (turn down so it’s at a very gentle boil, not rolling). In about 60 seconds, the gnocchi should float to the top. Give it about 30 second longer, then remove with a slotted spoon and let rest on a paper towel lined plate. Then, coat it with your favorite sauce in a skillet and enjoy!
|Skill Level:||Time: 1 Hour|
|Price:||Serves: 4 People|
Gnocchi: ( Full Recipe Here )
01 - The first thing to do is to boil the Potatoes in their skins.
02 - After about 25 Minutes turn the heat off and tip them into a colander to drain.
03 - While still hot peel off the skin.
04 - Pass the Potatoes through a potato ricer.
05- Let the mash cool slightly and then sprinkle over the Flour, add 2 generous pinches of Salt, and finally pour in the Egg.
06 - Use your hands to mix it together. After a minute or two it will form into a Dough. Knead lightly. When it reaches a pliable consistency, it's ready.
07 - Sprinkle the surface with Flour. Slice a fist-sized piece from the Dough ball and roll out into lengths that are about 3cm / 1.1in thick.
08 - Use a flexible knife to cut off 2cm / 0.8in pieces off the roll you've just made.
09 - You can either leave the Gnocchi smooth or give the classic gnocchi-shape by pressing the Gnocchi against the prong of a fork and rolling it off.
10 - Place the Gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.
11 - Boil some Water in large and deep pan. Add some Salt.
Pesto: ( Full Recipe Here )
12 - Put all ingredients into a food processor ( or smash everything by hand ) until smooth.
13 - Tap the Gnocchi from the tray into the boiling Water. This method will stop the Water from splashing your hands. Give them a little stir and leave to cook.
14 - When the Gnocchi have all bobbed to the surface wait 1 extra minute and they're ready to serve.
15 - Scoop them out with a sieve, shake off the Water and transfer them into a pot.
16 - Mix the Gnocchi with the Pesto Sauce. Serve.
- The size of the Gnocchi can vary as desired.
- You can leave them as they are, even without the lines.
- Sprinkle some Flour on and put them in the frige for 24 hours. Remember, Gnocchi contain Eggs, so the sooner you eat them, the better.
|Written by: Uncut Recipes||Disclaimer|