Gnocchi with Tomato Pesto

This was my first time eating and making gnocchi. I needed something to do and to kill the time. My gnocchi looks hella ugly though. I’m not sure about the texture but they were soft and chewy. I’ll have to remember to get it in a restaurant to compare.

[100% organic]

  • 1 lb potatoes, about 2 large ones
  • 1 egg, lightly beaten
  • ½ – ¾ cup flour
  • ½ tsp salt
  • One 14 oz. jar of sun-dried tomatoes, drained and sliced
  • 1 cup parmesan, freshly grated
  • ¼ cup pine nuts, lightly toasted
  • Olive oil, to taste
  • 2 TBS butter
  • 10 basil leaves, chopped into thin strips
  • Salt & pepper
  • 2 TBS parmesan, freshly grated

Boil the potatoes in boiling water until soft, about 30 minutes on low-heat. Drain, peel, and mash the potatoes well. Let it cool. Add the egg and gradually add the flour in, while stirring well.

When the dough is loose, transfer to a floured surface and knead the dough for a minute and then roll it out into 4 long thin rolls about ½ inch thick. Cut the rolls into ½ inch pieces and then roll the pieces in flour lightly shaking off any excess. Roll the pieces over a gnocchi board or a fork to give them the ridges.

In a food processor, grind the sliced tomatoes, 1 cup parmesan, and pine nuts with a little olive oil. Add more oil until desired texture.

Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain. Save some water.

In a pan, sauté the butter, 1 TBS of pesto per person and the gnocchi, stir well. If it gets too thick, add a little of the saved water. Season with salt and pepper (watch the salt due to the parmesan). Serve with chopped basil and parmesan.

*Adapted from Flavors & Senses.

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