Gnocchi With Pesto Recipe

Name: Gnocchi With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs potatoes, unpeeled; 2 None eggs, lightly beaten; 3 tbsp butter, melted; 1/4 cup finely grated Parmesan cheese; 2 1/2 cups flour, approximately; None None FOR THE PESTO; 2 cloves garlic, quartered; 1/4 cup pine nuts, toasted; 1/4 cup finely grated Parmesan cheese; 1 cup firmly packed fresh basil leaves; 1/3 cup olive oil; 1/2 cup heavy cream

Servings: persons

2 1/4 lbs potatoes, unpeeled
2 None eggs, lightly beaten
3 tbsp butter, melted
1/4 cup finely grated Parmesan cheese
2 1/2 cups flour, approximately
None None FOR THE PESTO
2 cloves garlic, quartered
1/4 cup pine nuts, toasted
1/4 cup finely grated Parmesan cheese
1 cup firmly packed fresh basil leaves
1/3 cup olive oil
1/2 cup heavy cream

1
Boil or steam whole potatoes until tender; drain. Peel when cool enough to handle. Mash, using ricer or food mill into large bowl. Stir in eggs, butter, cheese and enough of the flour to make a firm dough.
2
Divide dough into eight equal parts. Roll each part on lightly floured surface into 3/4-inch thick log. Cut into 3/4-inch pieces; roll pieces into balls.
3
Roll each ball along the inside tines of a fork, pressing lightly on top of ball with index finger to form classic gnocchi shape, grooved on one side and dimpled on the other. Place gnocchi, in single layer, on lightly floured tray. Cover; refrigerate 1 hour.
4
Meanwhile, for the pesto, blend or process garlic, pine nuts, cheese and basil until finely chopped. With motor operating, gradually add oil, process until pesto is thick. Just before serving, transfer pesto to small saucepan; add cream. Stir on low heat until heated through.
5
Cook gnocchi in large saucepan of boiling water about 3 mins or until gnocchi float to the surface. Remove from pan with slotted spoon; drain.
6
Return gnocchi to pan with pesto; toss gently to combine.

1066

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/4 lbs potatoes, unpeeled, 2 None eggs, lightly beaten, 3 tbsp butter, melted, 1/4 cup finely grated Parmesan cheese, and more.

Yes, Gnocchi With Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gnocchi With Pesto

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