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Ingredients
- Gnocchi:
- 2 lbs (about 4) baking potatoes, like russets
- 1 tsp salt
- 1/2 tsp baking powder
- 1 egg white
- 1 1/2 cups unbleached all-purpose flour
- Pesto:
- Basil
- Pine Nuts
- Olive Oil
- Parmesan
- garlic
- Salt & Pepper
Details
Servings 4
Preparation
Step 1
Gnocchi:
Pierce the potatoes several times. Bake the potatoes in preheated 400 degree oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hand until the mixture forms a rough dough. Do NOT overwork the dough.
Transfer the dough to a lightly floured surface. Gently knead the dough for 1 to 2 minutes until smooth adding a little bit more flour, if necessary to keep it from sticking.
Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1" pieces. Gently roll each piece with fork prongs, pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges (this will help hold sauce).
Boil gnocchi in batches in plenty of salted water. The gnocchi are done in about 2 minutes after they float to surface, remove with slotted spoon and serve with sauce.
NOTE: If the gnocchi start to feather and fall apart when boiling, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.
Pesto:
In food processor, pulse basil, garlic, pine nuts, parmesan, and slowly stream in olive oil.
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