What a fabulous Gnocchi! Love this idea. It sounds so yummy!
- 3 best-quality Idaho potatoes, washed and dried
- 2 cups all-purpose flour
- 1 tablespoon coarse salt
- 2 cups fresh basil leaves, without blemishes, cleaned and dried
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- Preheat oven to 350 degrees Fahrenheit.
- Spear the potatoes lightly with a fork in a few places.
- Place directly on the oven rack and cook until completely tender, about 1 hour.
- When cool enough to handle, cut the potatoes open, scoop out the flesh, and pass it through a potato ricer to achieve a very fine and light texture.
- Spread out on a rimmed baking sheet and allow to cool completely (very important).
- In a mixing bowl, whisk together 1 3/4 cups of the flour and the salt.
- Slowly blend the flour mixture into the potatoes, using your hands to combine completely, until the dough pulls away from your hands and feel likes pizza dough.
- Add flour if necessary to achieve desired consistency.
- Sprinkle some flour on a clean work surface. Separate the dough into several pieces and roll out each into the size of a cigar.
- Cut each "cigar" into 1-inch pieces.
- To form the gnocchi, dip a fork in flour, then place the tines on top of a piece of dough. Applying medium pressure, gently roll the gnocchi toward you with the fork, releasing pressure gradually as you roll, until it is completely rolled off the tines.
- Repeat with each piece of dough, placing the gnocchi on a floured baking sheet as completed. The pieces should resemble tiny footballs with a cup in the center.
- Place a large pot of water on the stove to boil. When boiling, add a generous amount of salt. Drop about 8 gnocchi into the water at a time and cook until they return to float on the surface of the boiling water, 2 to 3 minutes. Remove with a slotted spoon and toss immediately with the pesto.
- To make the Pesto: Place the basil, garlic, pine nuts, cheese, salt, and pepper in a blender or food processor. Blend for 10 seconds.
- With the machine running, gradually pour in the olive oil until the mixture is smooth.
- Store in a jar in the refrigerator for a couple of days with oil poured on top to prevent darkening, or freeze. Makes 2/3 cup.
4/ 5Oleh Arbuzs Corps