Idaho® Potato Gnocchi with Pesto

Ingredients:

  • Gnocchi
  • 3-4 Medium Idaho® Russet Burbank potatoes
  • 5 quarts Water, divided
  • 3 tsp. Salt, divided
  • 1 1/2 cups Flour
  • 1 Tbsp. Olive oil
  • 2 large Eggs, lightly beaten
  • 2 Tbsp. Butter, chopped
  • Pesto Sauce (makes about 1/2 cup)
  • 3/4 cup Flat leaf parsley, lightly packed, thick stems removed
  • 1/4 cup Pine nuts
  • 1 clove Garlic, chopped
  • 2 Tbsp. Parmesan cheese, grated
  • 6 Tbsp. Olive oil
  • 1/2 tsp. Salt

Directions:

Gnocchi
  1. Boil the potatoes in 2 quarts of water in a covered saucepan until tender. Drain well. Let stand until cool enough to handle. Peel.
  2. Force the potatoes through a sieve with the back of a wooden spoon, or grate with a small grater.
  3. Measure out 3 cups of potatoes; reserve the remaining for another use.
  4. Combine the potatoes, 1 tsp. salt, flour, olive oil and eggs in a bowl. Stir until a thick dough forms.
  5. Turn the dough onto a floured board. Knead 15 times. Roll into half-inch ropes, using 1/2 cup of dough at a time. Cut each into 1 1/4-inch pieces.
  6. Place each piece of dough near the tines of a floured fork. Press the center of each piece with a finger and roll the dumpling toward you, allowing the tines to make decorative ridges. Place on a generously floured baking sheet.
  7. Bring 3 quarts of water salted with 2 teaspoons salt to a rapid boil in a large saucepan. Add 1/3 of the gnocchi. Reduce the heat until the water is just boiling. Cook for 5 minutes after the dumplings bob to the surface of the water. Drain and toss with the butter. Keep warm in a 200°F oven while cooking the remaining gnocchi.
Pesto Sauce
  1. In a food processor or blender, puree the ingredients.
  2. Spoon over gnocchi.
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Source:
Peter Schott
Retired owner of 5 Idaho restaurants

Photo Credit:
Laura Kurella
(Recipe Photo Contest Winner)

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