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1
Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour.
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2
On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi).
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3
Work fast or your dough will start to become super tough to work with!
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4
Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
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5
Pesto Sauce:
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6
While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined.
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7
Set aside.
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8
Bring a large pot of water to a rolling boil over medium heat on the stovetop.
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9
Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot.
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10
After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl.
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11
Top with the pesto cream sauce and a dash of cracked pepper and serve.
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12
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
