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Gnocchi with Pesto Sauce
Created by: Howcan Team
Ingredients
- 1 pound of russet potatoes
- 1 cup of all-purpose flour
- 1 egg
- 1/2 teaspoon of salt
- 2 cups of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of pine nuts
- 2 garlic cloves
- 1/2 cup of extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the potatoes with a fork and bake for 45-60 minutes, or until tender.
- Let the potatoes cool, then peel and mash them in a large bowl.
- Add 1 cup of flour, 1 egg, and 1/2 teaspoon of salt to the mashed potatoes. Mix until a dough forms.
- On a floured surface, divide the dough into small portions and roll each portion into a long rope. Cut the rope into bite-sized pieces and press each piece with a fork to create ridges.
- In a large pot of boiling salted water, cook the gnocchi in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- In a food processor, combine 2 cups of basil leaves, 1/2 cup of Parmesan cheese, 1/2 cup of pine nuts, 2 garlic cloves, and 1/2 cup of olive oil. Blend until smooth. Season with salt and pepper to taste.
- Toss the cooked gnocchi with the pesto sauce until well coated.
- Serve the gnocchi with additional grated Parmesan cheese and fresh basil leaves for garnish. Enjoy!
Gnocchi with Pesto Sauce is a classic Italian dish that originated in the Liguria region. The history of this dish dates back to the 16th century when the Genovese sailors used to prepare a sauce made of crushed garlic, basil, and pine nuts, which they would mix with pasta or potato dumplings. The dish gained popularity in the 19th century when it was introduced to the rest of Italy and eventually to the world. Today, it is a staple in Italian cuisine and can be found in many Italian restaurants worldwide. The key to a perfect Gnocchi with Pesto Sauce lies in the quality of the ingredients, especially the fresh basil and pine nuts. For the best version of this dish, head to the Liguria region in Italy, where you can savor the authentic flavors of this classic dish. Alternatively, you can also try making your own pesto sauce using traditional methods, such as using a mortar and pestle to crush the ingredients, for a truly authentic experience.
40 min
4
450 calories
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