Crispy Pesto Gnocchi by yessidothecookingg

Delaney and Shelby

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Crispy Pesto Gnocchi

yessidothecookingg

Cook

1 hr 20 min

US

original

metric

Picture for Crispy Pesto Gnocchi

US

original

metric

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.

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