Gnocchi with Basil Pesto
These Italian potato dumplings are particularly delicious when served with pesto. You can serve the gnocchi as an appetizer or as a side dish.
This is for the Food Processor Attachment only
Ingredients
- For the Gnocchi:
- 454 g (1 pound) russet potatoes, peeled
- (1 pinch) nutmeg
- (¼ teaspoon) ground black pepper
- (½ teaspoon) salt, optional
- (1 large) egg
- 125 g (1 cup) all-purpose flour
- For the Pesto Sauce:
- (4 small) garlic cloves
- 120 ml (½ cup) extra virgin olive oil
- 80 g (4 cups) fresh basil leaves
- 40 g (2 cups) Italian flat leaf parsley
- 35 g (¼ cup) pine nuts, toasted
- 35 g (¼ cup) grated parmesan cheese
- 35 g (¼ cup) grated pecorino romano
Directions
- To make the gnocchi, 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 of the 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 inch in diameter. Cut the long cylinders into 2-inch 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.
- To make the pesto place all ingredients into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades.
- Bring a pot or large saucepan full of generously salt, optionaled 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 salt, water and cook until they rise to the surface, about 2 to 3 minutes. Remove from the water with a slotted spoon and transfer to the frying pan, along with ¾ cup of the gnocchi cooking water.
- Coat the gnocchi with the pesto, transfer to warm plates or a platter, and serve immediately.
Chef's Notes
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.
