Hearty Gnocchi and Herb Pesto

HEARTY GNOCCHI & HERB PESTO

yield: 4 servings

Gnocchi

• 2 Large Potatoes
• 1/2 c Flour
• 2 Large Egg Yolks
• 1 tsp Salt
• 1/2 tsp fresh cracked Pepper

Herb Pesto

• 1 bunch Flat Leaf Parsely
• 1 bunch Basil
• 2 Lemons
• 3 medium Garlic Cloves
• 1 c Extra Virgin Olive Oil
• 1 tsp Salt

In a medium saucepan, cover the potatoes with salted water, keeping the skins on. Boil the potatoes until fork tender.

Drain the potatoes and cool down to a point where you can safely handle them. It is best to make this dough while the potatoes are still slightly warm.

Using a paring knife, carefully peel the cooked potatoes.

Pass the peeled potatoes through a potato ricer or push through a colander.

Separate eggs, retaining yolk. In a large mixing bowl, combine the potatoes, flour, egg yolks, salt and pepper – use your hands to combine, being careful not to over mix.

Once the dough has come together, turn it onto a clean, lightly floured surface. (You should work as fast as possible here to work with the dough while it is still warm and so it doesn't dry out before you cut the gnocchi.)

Separate roughly 1½ cups of dough, a little larger than a tennis ball. Use your hands to roll the dough back and forth until it forms a 1-inch thick log of dough. Working with one log at a time, use the tip of a chef's knife to divide the log into 1-inch pieces.

As you work, place the cut gnocchi on a lightly floured sheet pan covered with a slightly damp towel to prev ent the gnocchi from drying out. Repeat this process until all of the dough has been rolled and cut. One batch of dough should yield
roughly 6-8 logs.

Once all of the gnocchi has been cut, bring a large pot of salted water to a boil. Drop the gnocchi into the water. When they float, after about 2 minutes, they are done.

Drain and serve immediately with your sauce.

 

Pesto

Pick the leaves from stems for all herbs – discard stems and reserve leaves
Roughly chop garlic
Zest and juice both of the lemons

Place all ingredients in a blender or food processor and pulse, slowly streaming in the olive oil, until just combined.

Do not to over blend to the point of a smooth paste. The pesto should be chunky for texture.

Taste and adjust for seasoning, adding more salt if desired.

 

Suggestion: Serve with different sauces for more variety