Gnocchi with Homemade Basil Pesto
Gnocchi with basil pesto is a delicious and fresh Italian dish that is perfect for a summertime meal. Soft and pillowy gnocchi is paired with a vibrant and aromatic homemade basil pesto, made with fresh basil, pine nuts, Parmigiano Reggiano, and olive oil.
Ingredients
For the basil pesto:
- 2 cups Fresh basil leaves
- 1/2 cup Pine nuts
- 1/2 cup Parmigiano Reggiano Grated
- 1/2 cup Extra virgin olive oil
- 3 cloves Garlic
- Salt and pepper to taste
For the homemade gnocchi:
- 2 pounds Russet potatoes
- 1 cup all-purpose flour plus more as needed
- 1 Egg beaten
- salt and pepper to taste
For the dish:
- 2 tbsp Butter
Instructions
- If making the gnocchi from scratch, begin by cooking the potatoes. Wash and prick the potatoes with a fork, then place them on a baking sheet. Bake at 400°F for about 1 hour, or until the potatoes are tender. Remove the potatoes from the oven and let them cool slightly.
- Once the potatoes are cool enough to handle, peel them and pass them through a potato ricer or a food mill. Spread the riced potatoes out on a clean work surface and let them cool completely.
- Once the potatoes are cool, make a well in the center and add the flour, egg, salt, and pepper. Using your hands, mix the ingredients together until a dough forms. If the dough is too sticky, add more flour as needed.
- Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece of dough into a long rope about 1/2 inch in diameter. Cut the rope into 1/2 inch pieces.
- To form the gnocchi, use a fork to gently press down on each piece of dough, creating a small indentation. Place the gnocchi on a lightly floured baking sheet as you work.
- Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook for about 2-3 minutes, until they float to the surface. Remove the gnocchi from the water with a slotted spoon and set aside.
- While the gnocchi are cooking, make the basil pesto. Add the basil leaves, pine nuts, Parmigiano Reggiano, olive oil, garlic, salt, and pepper to a blender or food processor. Pulse until a smooth and creamy sauce forms.
- In a large skillet, melt the butter over medium heat. Add the cooked gnocchi and the basil pesto to the skillet. Toss to coat the gnocchi in the pesto.
- Season with salt and pepper to taste.
- Serve hot and enjoy!