Gnocchi with basil pesto recipe
- 3 lb potatoes, peeled and mashed
- 2 cups all purpose flour
- 1 egg
- 1/2 tsp salt
- 1 Tbsp olive oil
- 2 cups basil leaves
- 1/3 cup pecorino cheese
- 5 garlic cloves
- 1 oz pine nuts
- 1 cup olive oil
- 1 tsp hot red pepper flakes
- salt, to taste
Wash the potatoes, peel the skin and then boil until cooked. Drain really well and then mash while still hot. Set aside to cool down to room temperature.
Once the mashed potatoes have cooled down, mix in the egg, oil and salt.
Next, slowly add in the flour, mixing as you go. Use your hands to mix altogether. Once you have added all of the flour, pour the dough onto a table top or a surface you can roll it on. Continue to fold the dough onto itself until fully mixed. Form into a ball.
Sprinkle a dish or baking pan with some corn meal flour or semolina flour to prevent the gnocchi from sticking to the pan/dish.
Cut a small slice of the dough ball to begin making your gnocchi. Roll the piece of dough out and cut into 1-2 inch thick pieces to form the gnocchi. Roll each piece over a gnocchi board and place onto the pan/dish sprinkled with the corn flour. Continue these steps until all of the gnocchi dough is used up.
Bring a pot of water to a boil. Add the fresh gnocchi and cook until they float to the top (about 5 minutes). Strain the gnocchi, place on a dish and drizzle some fresh pesto on top. Add some freshly grated pecorino cheese and enjoy!
Start by removing fresh basil leaves from the stems. Rinse the basil leaves to remove sand and dirt. Place leaves on a towel/rag and pat dry.
Put the basil leaves, garlic cloves, hot red pepper flakes, pecorino cheese, and 1 cup of olive oil into a blender. Blend on high until fully blended.
Once blended, pour mixture into a bowl. Add a pinch of salt, stir and taste. Add a pinch of salt if needed.
Add pine nuts and stir. Pour a couple tablespoons over gnocchi or over other pasta and enjoy!
If you have extra pesto, pour the sauce into a sealable container. Add about another ounce of olive oil to the top of the pesto sauce in the container. Seal and enjoy later!