Gnocchi w/Basil Pesto (Vitamix)

By peridot728

Ingredients

• 1 lb russet potatoes, peeled, washed, and halved or quartered
• Salt and freshly ground black pepper, to taste
• Ground nutmeg, to taste
• 1 large egg, beaten
• 1 to 1-1/2 cups all-purpose flour, as needed

Preparation

Step 1

Gnocchi Directions:

Place the potatoes in a large pot, cover with water, add a teaspoon of salt, and bring to a boil. Reduce the heat and simmer until tender, about 25 minutes. Drain and return to the pot. Heat over low heat, stirring to prevent browning, until the potatoes are completely dry.

Mash the potatoes with a ricer or through a food mill and season to taste with salt, pepper, and a little nutmeg. Set aside to cool completely.

Add the egg to the potatoes, and gently mix in 1 cup flour. Do not overwork the dough or the gnocchi will be tough. If the dough is very sticky, gently stir in more flour. Taste and adjust seasonings.

Using your hands, roll out pieces of the dough into ropes about 1'' in diameter. Cut the long cylinders into 2'' pieces. With gentle pressure, roll the dough pieces over a gnocchi board, or over the tines of a fork, pressing and rocking the dumpling with your thumb, to achieve a ridged edge on one side and an indentation on the other. Set the gnocchi aside on parchment-covered baking sheets while you make the pesto.

Pesto Ingredients:

4 garlic cloves, peeled
1/2 cup olive oil
4 cups (about 4 bunches) basil leaves, cleaned and dried
2 cups (about 1 bunch) Italian parsley leaves, cleaned and dried
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan
1/4 cup freshly grated Pecorino
Salt and freshly ground black pepper, to taste

Pesto Directions:

Place garlic cloves into the Vitamix container and secure lid. Select Low speed. Use the On/Off switch to quickly pulse until coarsely chopped. Remove lid and scrape down the sides of the container with a spatula.

Add the oil, basil, parsley, and pine nuts to the chopped garlic and secure lid. Turn machine on and blend, until finely chopped, using the tamper to press the ingredients into the blades. Turn off machine and remove lid. Scrape down the sides of the container with a spatula.

Add the cheeses to the mixture and secure lid. Turn machine on and blend until you have achieved a smooth paste. Season to taste with salt and pepper. Pour into a bowl.

Bring a pot or large saucepan full of generously salted water to a boil. Meanwhile, heat 6 heaping Tablespoons of the pesto in a large frying pan over medium-low heat.

Drop the gnocchi into the boiling salted water and cook until they rise to the surface, about 2—3 minutes. Remove from the water with a slotted spoon and transfer to the frying pan, along with 3/4 cup of the gnocchi cooking water. Coat the gnocchi with the pesto, transfer to warm plates or a platter, and serve immediately.

Chef's Tip:

Gnocchi is a great appetizer for an Italian feast, but it's also a filling side dish when paired with grilled meats, fish, or vegetables.