It's gnocchi time!
I've finally taken some time to type out my first Italian recipe to share with y'all. This is a recipe I learned in one of my cooking classed in Italy, there are quite a few steps but don't be discouraged then end product will be worth it. Gnocchi is pretty easy but takes a little practice.I have been practicing quite a bit trying to perfect my gnocchi skills over the past few weeks. A lot of factor come into play when making pasta like altitude & humidity so give this recipe a few tries until you get it right. There are two tools you need for this dish, a scale and a potato ricer.
Most Italian cooks use a scale to measure their ingredients for pasta dishes, it gives you a more accurate measure of ingredients I also find that using a potato ricer for the potatoes gives the gnocchi the best texture. So clean off the counter, put on your apron and get ready to get covered in potatoes and flour!
30 large basil leaves, washed & dried
1 1/2 ounces extra virgin olive oil (about 1/4 cup)
1 small garlic clove
1/2 ounce walnuts
1 ounce Parmesan cheese, finely grated
Place the basil, garlic, walnuts and olive oil into a bowl. Use an immersion blender to mix well. Once the mixture is broken down add in the cheese and blend until mixed well and set aside.
Makes 2-3 servings
1 lb of potatoes
1 cup white flour + 1/4 more for dusting
pinch of salt
Lightly flour a smooth surface on your counter top for working. Bring a large pot of water to a boil and cook the potatoes with the skin on until soft. Once the potatoes are soft remove them from the water and let them cool.
While the potatoes are cooling, make a mound out of the flour on a lightly floured surface, making a well for the egg.
Bring a large pot of water to a light boil. Peel the potatoes and then press them through a potato ricer and place next to the flour. Sprinkle salt then crack an egg into the flour well and scramble with a fork then slowly mixing in a bit of flour at a time. Continue doing this until it becomes tough to mix then use your hands to combine the potatoes in with the mixture (this is where things get a little messy). Keep mixing and kneading the dough with your hands until the ball of dough is smooth but not sticky, continue to add in flour as needed.
To prepare the gnocchi split the ball of dough into two pieces and them roll into a snake like tubes. Cut the tubes into 3/4 inch pieces. Make sure to place the cut gnocchi onto a floured surface to keep from sticking then carefully place a few at a time into the boiling pot of water. The gnocchi are ready when they float. Remove the gnocchi with a slotted spoon and place into a serving dish. Mix in the pesto and serve warm.