Homemade Potato Gnocchi with Pesto Genovese - Simple & Authentic
Homemade potato gnocchi with Pesto Genovese are the epitome of true Italian soul food that you can easily whip up in your own kitchen. As a little cat with a great preference for fresh, high-quality ingredients, I especially love this dish because it doesn't require any pre-made products. We prepare the tender gnocchi from starchy potatoes, flour, and a pinch of sea salt from scratch. The secret lies in the combination with a mortar-pounded Pesto Genovese made from aromatic basil, finest olive oil, savory Parmesan, and delightfully toasted pine nuts. It is a wonderfully healthy and quick dish that delights more than just gourmets. If you follow my step-by-step instructions, you will see how easy it is to shape these little Italian delicacies yourself. Whether for a cozy dinner or as a fine treat on the weekend – this pesto recipe with handmade gnocchi brings a Mediterranean lifestyle directly to your plate. Grab your apron, let's get started!
Ingredients
Preparation
Boil the starchy potatoes (250 g) in their skins until soft, peel while still warm, and press through a potato ricer.
Quickly work the pressed potatoes with wheat flour (80 g) and sea salt (1 pinch) into a smooth dough – do not knead too long to keep the gnocchi nice and fluffy, meow!
Form the dough into rolls on a floured surface, cut into small pieces, and roll them slightly over a fork to get the typical pattern.
For the pesto, toast the pine nuts (20 g) in a pan without fat until golden brown and let cool.
Process the fresh basil (1 bunch), garlic clove (1), Parmesan (30 g), and olive oil (40 ml) together with the pine nuts in a mortar or blender into a fine paste.
Add the gnocchi to boiling salted water until they float to the surface, then remove and gently toss with the pesto.
Stars
Comments