Gnocchi - Pesto
Delicate potato gnocchi, studded with fresh herbs, marries perfectly with classic basil pesto. If you have any leftover pesto, place in a container and cover with a thin film of olive oil. Press a sheet of plastic wrap on top of the oil and pesto will keep in the refrigerator for up to 1 week.
Yield: 4 servings
Gnocchi:
2 lbs. russet potatoes
1 1/4 cups all-purpose flour, plus more for dusting
2 Tbs minced parsley leaves
2 Tbs minced basil leaves
2 tsp kosher salt
1/4 tsp freshly ground white pepper
Pesto:
2 cloves garlic, peeled
1/2 cup pine nuts, toasted
2 large bunches basil, washed and dried, stems removed
1/3 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
1/4 cup freshly squeezed lemon juice, plus more as needed
kosher salt and freshly ground black pepper
Preheat oven to 400 degrees and place a rack in the center. Prick potatoes skins several times with a fork and place on a rimmed baking sheet. Bake Potatoes until easily pierced with a sharp paring knife, 50-60 minutes. Remove potatoes from oven. Using a kitchen towel and paring knife, carefully peel hot potatoes and immediately process with a potato ricer or food mill onto a rimmed baking sheet. Let riced potatoes cool completely, about 15-20 minutes.
To prepare pesto, place garlic, pine nuts, and basil in the bowl of a food processor fitted with a metal blade. Pulse to a rough chop. Add olive oil in a steady stream and process to a smooth paste Stop motor and add cheese and lemon juice, stirring by hand to combine. Taste and season with salt, pepper, and more lemon juice, as needed. Set aside.
Sprinkle cooled potatoes with flour, chopped herbs, salt, and pepper and knead into a smooth and moist dough. If dough feels sticky, incorporate up to another 1/4 cup flour.
Place dough on a lightly floured work surface and cut into fourths with a bench scraper. Roll each portion into a long rope about 3/4 inch in diameter. Using the bench scraper, cut the rope into 1 inch long pieces. Roll each piece with your thumb, forming an indentation on one side, or roll the gnocchi over a gnocchi paddle or the back of a fork. Set the gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the remaining gnocchi.
To cook gnocchi, fill a large pot with water and heat on high heat to a simmer. Generously salt the simmering water and add gnocchi in batches. Cook until they rise to the surface, then cook another 2 minutes. Using a slotted spoon or spider, drain gnocchi and transfer to a large serving bowl.
To serve, toss gently with pesto and serve immediately.