Potato Gnocchi
Potato Gnocchi is a classic Italian comfort food made with just four ingredients: potatoes, flour, egg, and seasoning. Soft, pillowy, and oh-so-satisfying, it’s perfectly paired with a creamy pesto sauce for a flavorful dish.
Servings 6 Servings
Ingredients
- 2 lbs Yukon Gold Potatoes peeled
- 2½ cups All-Purpose Flour
- 1 Egg
- ½ tso Salt
- ¼ tsp Ground Black Pepper
Creamy Pesto Sauce
- ½ cup Fresh Basil
- 2 Garlic Cloves
- ⅓ cup Walnuts chopped
- ¼ cup Olive Oil
- 1 cup Heavy Cream
- ⅓ cup Parmesan Cheese shredded
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
Instructions
- Wash and peel the potatoes. Then, chop them into large pieces. Boil the potatoes in salted water until fork-tender. Drain thoroughly and mash them. Let the mashed potatoes cool for 10 minutes.
- Season with salt and pepper, add the egg and one cup of flour. Mix to incorporate. Gradually add the remaining flour, a little at a time, until the dough becomes stiff and manageable. You may not need all the flour.
- Transfer the dough to a lightly floured surface. Knead the dough for a few minutes until smooth, adding more flour as needed to prevent sticking. However, avoid over-flouring, as it can make the gnocchi tough.
- Divide the dough into four portions and make a ½ inch sausage with each. Using a knife, cut the rope into bite-sized gnocchi pieces. Tip: Gently press each gnocchi piece against the tines of a fork to create a slight indentation (optional). Generously dust the gnocchi with flour to prevent sticking and set them aside on a baking sheet. Continue with each “sausage” until you finish.
- Bring a large pot of salted water to a boil. In the meantime, prepare the creamy pesto. First, add all the ingredients for the sauce to a high-speed blender and pulse until smooth. Then, transfer it to a large skillet or pot to warm it up.
- Once the water is boiling, cook the gnocchi in batches to avoid overcrowding the pot (2-3 batches are recommended for this recipe). Note: The gnocchi are cooked when they float to the surface of the water. Use a slotted spoon to remove the cooked gnocchi directly from the boiling water and transfer them to the creamy pesto sauce.
- Serve your gnocchi warm with freshly shredded parmesan cheese on top.
Notes
- Boil the potatoes until they are fork-tender, but not mushy. Overcooked potatoes will release too much moisture, making the dough difficult to handle.
- Overworking the dough can make the gnocchi tough. Knead it just until it comes together and forms a smooth ball.
- Cook the gnocchi in batches to prevent overcrowding the pot. This ensures even cooking and prevents them from sticking together.
- If you have leftover cooked gnocchi, you can store them in the refrigerator for up to 5 days. Reheat them gently in a pan with a little olive oil or butter until warmed through.