Ingredients
Crispy Gnocchi
3 large russet potatoes
1 ½ cup flour
½ cup ricotta
1 egg
⅛ tsp salt
1 tbs butter
pecorino
fresh basil
lemon zest
Creamy Lemon Pesto Sauce
1 ¾ cup fresh basil leaves
¼ cup walnuts
½ cup parmesan
¾ cup olive oil
3 tbs butter
1 ½ tbs all purpose flour
¼ cup onion (diced)
2 tsp garlic (chopped)
1 ½ cup heavy cream
1 tbs lemon juice
½ cup pecorino
2 tbs lemon zest
salt & pepper to taste
0Blender
Directions
Crispy Gnocchi
Step 1
Preheat the oven to 400°.
Step 2
Use a fork to puncture holes in the potatoes. Bake for 60 mins or until cooked through.
3 large russet potatoes
Step 3
Work on the sauce while you wait.
Step 4
Peel potatoes and mash in a large bowl.
Step 5
Tip: If you have a potato ricer, it makes things a lot easier.
Step 6
Pour flour onto a clean surface and make a well.
1 ½ cup flour
Step 7
Add 1 1/2 cup mashed potatoes, egg, ricotta and salt into the well. Mix together and begin to knead.
1 ½ cup mashed potatoes
1 egg
½ cup ricotta
⅛ tsp salt
Step 8
Keep kneading the dough until it becomes a smooth ball and cut into 6 sections.
Step 9
Roll each section of dough into a rope and cut into bite size pieces.
Step 10
Transfer onto a floured baking sheet. (Do not place pieces on top of each other, they will stick.)
Step 11
Bring a large pot of salted water to a boil and add gnocchi. Cook until gnocchi floats and then remove.
Step 12
Add butter to a pan and melt on medium heat.
1 tbs butter
Step 13
Once the pan is hot and the butter is bubbling, add cooked gnocchi. Lightly brown gnocchi on each side.
Step 14
Careful not to burn! Gnocchi should be a golden color.
Step 15
Take the pan off the stove and toss in the sauce.
Step 16
Garnish with pecorino, fresh basil, and lemon zest.
pecorino
fresh basil
lemon zest
Creamy Lemon Pesto Sauce
Step 1
Blend together basil, walnuts (or pine nuts), parmesan, and olive oil.
1 ¾ cup fresh basil leaves
¼ cup walnuts
½ cup parmesan
¾ cup olive oil
Step 2
Dice onion and chop garlic.
¼ cup onion (diced)
2 tsp garlic (chopped)
Step 3
Sauté onion and garlic in butter on medium heat until translucent.
2 tbs butter
Step 4
Stir in flour until well combined. Then add heavy cream and simmer for 2-3 mins. (Add more or less flour for desired consistency).
1 ½ tbs all purpose flour
1 ½ Heavy Cream
Step 5
Mix in pesto, lemon juice, and pecorino. Add salt & pepper to taste.
1 tbs lemon juice
½ cup pecorino
salt & pepper to taste
Step 6
Keep on low heat, stirring occasionally until gnocchi is cooked.