Tomato Gnocchi With Pesto Recipe

Name: Tomato Gnocchi With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound russet potatoes, peeled and quartered; 3 quarts water; 2/3 cup all-purpose flour; 1 egg; 3 tablespoons tomato paste; 3/4 teaspoon salt, divided; 2 tablespoons olive oil; 1 tablespoon water; 1 cup loosely packed fresh basil; 1 garlic clove, peeled; 3 tablespoons grated Parmesan cheese; 3 tablespoons pine nuts, toasted

Servings: persons

1 pound russet potatoes, peeled and quartered
3 quarts water
2/3 cup all-purpose flour
1 egg
3 tablespoons tomato paste
3/4 teaspoon salt, divided
2 tablespoons olive oil
1 tablespoon water
1 cup loosely packed fresh basil
1 garlic clove, peeled
3 tablespoons grated Parmesan cheese
3 tablespoons pine nuts, toasted

1
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
2
Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring water to a boil.
3
Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, tomato paste and 1/2 teaspoon salt; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough.
4
Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm.
5
For pesto, place the oil, water, basil, garlic and remaining salt in a food processor; cover and process until blended. Stir in Parmesan cheese. Spoon over gnocchi; toss gently to coat. Sprinkle with pine nuts.

439

kcal

Calories

Fat

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: 1 pound russet potatoes, peeled and quartered, 3 quarts water, 2/3 cup all-purpose flour, 1 egg, and more.

Yes, Tomato 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.

Tomato Gnocchi With Pesto

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