International » Gnocchi with Pesto
Gnocchi and pesto are two things that once you learn them, you'll make them over and over again. They are classics and you couldn't ask for a better person than Andrea to learn from. You'll see when you watch the video that there is a key, inexpensive gadget that makes all the difference in the world in the light texture of the gnocchi. Watch and see.
Ingredients
Gnocchi
- 2 lbs all-purpose flour, unbleached
- 2 lbs Idaho potatoes
- 2 eggs
- salt to taste
Pesto (makes 2 cups)
- 1 generous handful of fresh basil
- 8 oz pine nuts
- 1 cup grated fresh Parmigiano Reggiano cheese
- 2 garlic cloves, finely minced
- 1 cup extra virgin olive oil
- salt & pepper to taste
For Finishing Pesto on the Stove
- 1 tbsp butter
- splash of heavy cream
- about ¼ cup chicken stock
- Parmigiano Reggiano cheese to taste
- salt & pepper to taste
- a drizzle of olive oil on finished dish and sprig of fresh basil for plating
Special Equipment
- ricer
- food processor
How-to
Make the Dough
- Boil potatoes with skin on for 30-40 minutes or until fork tender
- Let potatoes cool slightly and peel them with a knife
- Make a bed of flour with about 1 lb of the flour
- Put each potato through a ricer over the bed of flour. Try to distribute the potato evenly over the flour
- Break the eggs over the potatoes and beat the eggs into the potatoes with a fork
- Remove the excess flour around your work area and blend together the dough with your hands. Get messy!
- Work together until the consistency is soft. You can always add flour if it's still too sticky. If it's too hard, add a little more potato.
- Cut a piece of the dough and begin to roll it out with your hands into a long, snake-like shape
- Cut into simple 1/2" simple, rustic pieces
- Add some flour to them after you cut them so they don't stick
Boil the Gnocchi
- Boil a pot of salted water
- Add gnocchi to the boiling water
- As soon as the gnocchi rises to the top of the pot, they are done (about 40 seconds or so)
Make the Pesto
- Add basil, pine nuts, chopped garlic, Parmigiana Reggiano cheese, salt & pepper to a food processor
- Process the mixture and slowly drizzle in the extra virgin olive oil. Stop when it's fairly thick if you want to finish in a sauté pan like Andrea does
Finish the Pesto on the Stove
- Heat a saute pan on the stove
- Add 1 large spoonful of pesto and a tablespoon of butter
- Add a splash of cream and about 1/4 cup of chicken stock to the pan
- Season with salt & pepper
- Pour the cooked gnocchi in the sauce. Cook for about 20-40 seconds
Plate and Serve
- Put your gnocchi on a large plate for family style or on smaller plates for individual portions
- Garnish with a sprig of fresh basil
- Finish with a drizzle of extra virgin olive oil
Comments (5)
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Posted Sunday, August 8, 2010, at 2:41 am by sandra:Thank you guys and Andrea for sharing this amazing recipe!! Me and my husband just spend the afternoon cooking the gnocchi and eating them!! It was so delicious and fun to do! Just spectacular!
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Posted Saturday, February 7, 2009, at 12:46 am by mmmpizza:im drooling.
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Posted Wednesday, July 2, 2008, at 11:24 am by Donna Viera:I had this meal last night, prepared by Andrea, and it was amazing! I thought I would never finish the generous portion but one by one the delicious little gnocchi disappeared. I will definitely make this dish.
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Posted Monday, June 16, 2008, at 9:49 pm by Kate Sokol:I know I didn't make this nearly as well as he did, but it was still absolutely delicious. This recipe makes a lot of gnocchi, though freezing them to keep for later is a bad idea.
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Posted Wednesday, June 11, 2008, at 3:02 pm by Carla & Anamelia Arriaga:This is so fun to watch! you can't help but feel so into Andrea's cooking and love for food. Can't wait to try his restaurant soon.
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