Description
Perfect for a festive Italian meal, these potato gnocchi are tossed in a vibrant pesto. A simple yet elegant side or light main.
Ingredients
Units
Scale
- 2 Large Russet Potatoes
- 2 tsp Salt
- 1 Large Egg
- 3 cups (710 ml) All-Purpose Flour
- 0.5 cups (118 ml) Pesto
Instructions
- Wash the russet potatoes and cut them into 1-inch thick pieces.
- Place the potato slices in a large pot of cold water with 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium.
- Cook until tender (a knife easily pierces the potato), about 15-20 minutes. Remove from heat.
- Working with two slices at a time, remove the skin and rice the potatoes.
- Let the potatoes cool for 10 minutes.
- Sprinkle flour on a counter and create a mound of riced potatoes with a hole in the center.
- Sprinkle 1 cup of flour on top, add 1 whisked egg and 1/2 cup pesto to the center, and sprinkle the remaining 2 cups of flour on top.
- Gently knead until the ingredients are combined.
- Roll small handfuls of dough into 1/2-inch thick rods on a lightly floured surface.
- Cut the dough into 1/2-inch gnocchi pieces.
- Gently press the tines of a fork into each gnocchi piece for a decorative mark.
- In a large pot of boiling salted water (1 teaspoon salt), cook the gnocchi in 3-4 batches, stirring frequently.
- After the gnocchi rises to the top, cook for an additional 2-3 minutes.
- Remove with a slotted spoon and toss in a light drizzle of olive oil.
- Serve the Pesto Potato Gnocchi in a tomato sauce.
Notes
- For extra smooth gnocchi, pass the cooked potatoes through a ricer twice.
- If your dough is too sticky, add more flour, 1 tablespoon at a time, until it becomes manageable.
- These gnocchi are best served immediately, but can be stored in the refrigerator for up to 1 day. Gently reheat in boiling water before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 8
- Cholesterol: 50