Gnocchi with Pesto
Ingredients
- 800 gPotato (cooked and mashed)
- 200 gWheat flour (sifted)
- 1 pcEgg (beaten)
- 50 gBasil (leaves only)
- 50 gParmesan cheese (grated)
- 30 gPine nut (toasted)
- 1 pcGarlic (germ removed)
- 100 mlExtra virgin olive oil (raw)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 30 gPecorino Romano (grated)
Method
Tender gnocchi that melt in your mouth, tossed in a rich green pesto smelling of fresh basil and garlic. A silky texture where parmesan adds body and pine nuts provide a light crunch.
- 1
Cook the whole potatoes with their skins in boiling salted water. They are ready when a knife blade sinks in like butter. Peel while hot.
- 2
Pass the potatoes through a potato ricer. Spread the mass on the work surface to let the moisture evaporate: the pulp must be dry to the touch.
- 3
Add the beaten egg and flour. Work quickly by hand to combine everything without overworking the dough. It should be flexible and no longer stick to your fingers.
- 4
Form thin logs, cut them into small pieces. Mark each gnocchi with the back of a fork to create the grooves that will hold the sauce.
- 5
Crush the basil with the garlic, pine nuts, parmesan, and pecorino romano. Gradually add the olive oil while whisking until you get a smooth and shiny sauce.
- 6
Plunge the gnocchi into boiling water. As soon as they rise to the surface like corks, scoop them out and toss them directly into the pesto. Mix gently.
Frequently asked questions
How do you get this dish right?
- Never overwork the dough, otherwise it will become elastic and the gnocchi will be rubbery.
- Use starchy potatoes to ensure the pulp is dry enough.
How long does this dish keep?
Eat immediately after cooking. You can freeze raw gnocchi on a tray before bagging them.
