Potato Gnocchi With Basil Pesto Recipe
Potato gnocchi with basil pesto sauce and Romano cheese.
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Ingredients
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Gnocchi
Basil Pesto
To Serve
Method
Making the Gnocchi
- 1
- 2
Mash the Potatoes
Once the potatoes are cool enough to handle, peel them and mash them in a large bowl until smooth.
- 3
- 4
Shape the Gnocchi
Divide the dough into 4 equal portions. Roll each portion into a long rope about 3/4 inch thick. Cut the rope into 1-inch pieces. Optionally, use a fork to create ridges on each piece.
- 5
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches. When they float to the surface (about 2-3 minutes), they are done. Remove with a slotted spoon and set aside.
Making the Basil Pesto
- 6
Prepare the Ingredients
In a food processor, combine the basil leaves, pine nuts, and garlic cloves. Pulse until finely chopped.
- 7
Add Cheese and Oil
Add the Parmesan cheese, olive oil, salt, and black pepper to the food processor. Blend until smooth. If necessary, add more olive oil to reach your desired consistency.
Combining and Serving
- 8
Combine Gnocchi and Pesto
In a large serving bowl, combine the cooked gnocchi with the basil pesto. Toss gently to coat the gnocchi evenly with the sauce.
- 9
Serve
Serve the gnocchi warm, topped with grated Romano cheese.