House Potato Gnocchi Recipe
Pesto - Sun-Dried Tomato - Shaved Fresh Parmesan
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Ingredients
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Gnocchi
Method
Preparation
- 1
Make the Gnocchi
Boil the Russet potatoes until fork-tender, then drain and let cool slightly. Peel the potatoes and mash until smooth. In a large bowl, combine the mashed potatoes with the flour, egg, and salt. Mix until a soft dough forms. Divide the dough into sections and roll each section into thin ropes. Cut the ropes into 1-inch pieces and shape them into gnocchi.
- 2
Prepare the Sauce
In a small saucepan, heat the olive oil over medium heat. Add the sun-dried tomatoes and sauté for about 2 minutes until they soften. Remove from heat and stir in the basil pesto. Set aside.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a serving platter.
- 4
Combine and Serve
Drizzle the pesto and sun-dried tomato sauce over the gnocchi. Top with shaved fresh Parmesan cheese before serving.
