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Gnocchi Genovese
Created by: Howcan Team
Ingredients
- 1 lb (about 2 large) russet potatoes, peeled and quartered
- 1 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain well.
- While the potatoes are still warm, pass them through a potato ricer or food mill into a large mixing bowl. Let cool for a few minutes.
- Add the beaten egg, grated Parmesan cheese, and flour to the bowl with the potatoes. Season with salt and pepper. Mix until a dough forms.
- On a floured surface, divide the dough into 4 equal parts. Roll each part into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces. Use a fork to make ridges on each piece.
- In a large pot of boiling salted water, cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a food processor, combine the basil, garlic, pine nuts, and olive oil. Blend until smooth. Season with salt and pepper to taste.
- In a large skillet, heat the pesto sauce over medium heat. Add the cooked gnocchi to the skillet and toss to coat evenly. Cook for 2-3 minutes, until heated through.
- Serve the gnocchi genovese hot, garnished with additional Parmesan cheese and fresh basil if desired. Enjoy!
Gnocchi Genovese is a traditional Italian dish hailing from the Liguria region, particularly associated with the city of Genoa. This potato-based pasta has a history dating back to the 16th century. The dish gained popularity due to the abundance of potatoes in the region. The key to its unique flavor lies in the use of pesto, a sauce made from basil, pine nuts, Parmigiano-Reggiano cheese, garlic, and olive oil. Renowned chefs like Pellegrino Artusi and restaurants in Genoa have contributed to its legacy. Today, the best versions of this dish can be found in authentic Italian trattorias. The key to perfecting this dish lies in achieving the right balance of fluffy gnocchi and flavorful pesto.
50 min
4 servings
450 calories
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