Pesto Gnocchi
Yields5 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins
Ingredients
Gnocchi
8 small Yukon Gold potatoes
2 cups flour
1 egg
¼ tsp salt
Pesto Sauce
1 fresh basil leaves or 1/4 cup dried basil
1 olive oil
1 parmesan cheese
2 tbsp dried parsley
1 tbsp dried cilantro
½ cup pine nuts
2 cloves garlic
Pesto Gnocchi
16 oz can cannelloni beans
1 cup peas
8 oz yellow pearl onions
Directions
Gnocchi
1Boil potatoes for about 20 minutes, or until soft but not soggy, with skin on.
2Drain the potatoes, dry, and let cool.
3Peel boiled potatoes and mash well with a fork or potato ricer.
4On a floured surface, spread out potatoes, flour, and salt. Make well in center and crack egg into well.
5Knead dough until smooth and combined, but do not over knead as the gnocchi will become too firm.
6Divide dough into 8 pieces, and roll each piece into "snakes" about 3/4 inch in diameter. Cut each rope at an angle into about 1 inch pieces.
7Roll each gnocchi on fork for texture (optional) and shake off excess flour. At this point, the gnocchi may be cooked or frozen for later use.
8To cook, add gnocchi to a large pot of boiling water, and cook until the gnocchi has risen to surface (about 3-5 minutes). Remove with slotted spoon.
Pesto Sauce
9Combine pine nuts, cilantro, garlic, parsley, basil, and parmesan cheese in food processor until nearly pureed.
10Remove from food processor and stir in olive oil to create the pesto sauce.
Pesto Gnocchi
11Saute peas and pearl onions in a large saucepan until onions are slightly browned.
12Add in cannelloni beans and saute for another minute. Pour cooked gnocchi into vegetable mixture and saute until combined, about 2 minutes.
13Pour all ingredients into a large bowl and stir in pesto sauce. Serve with parmesan cheese and fresh basil, enjoy!
Ingredients
Gnocchi
8 small Yukon Gold potatoes
2 cups flour
1 egg
¼ tsp salt
Pesto Sauce
1 fresh basil leaves or 1/4 cup dried basil
1 olive oil
1 parmesan cheese
2 tbsp dried parsley
1 tbsp dried cilantro
½ cup pine nuts
2 cloves garlic
Pesto Gnocchi
16 oz can cannelloni beans
1 cup peas
8 oz yellow pearl onions
Directions
Gnocchi
1Boil potatoes for about 20 minutes, or until soft but not soggy, with skin on.
2Drain the potatoes, dry, and let cool.
3Peel boiled potatoes and mash well with a fork or potato ricer.
4On a floured surface, spread out potatoes, flour, and salt. Make well in center and crack egg into well.
5Knead dough until smooth and combined, but do not over knead as the gnocchi will become too firm.
6Divide dough into 8 pieces, and roll each piece into "snakes" about 3/4 inch in diameter. Cut each rope at an angle into about 1 inch pieces.
7Roll each gnocchi on fork for texture (optional) and shake off excess flour. At this point, the gnocchi may be cooked or frozen for later use.
8To cook, add gnocchi to a large pot of boiling water, and cook until the gnocchi has risen to surface (about 3-5 minutes). Remove with slotted spoon.
Pesto Sauce
9Combine pine nuts, cilantro, garlic, parsley, basil, and parmesan cheese in food processor until nearly pureed.
10Remove from food processor and stir in olive oil to create the pesto sauce.
Pesto Gnocchi
11Saute peas and pearl onions in a large saucepan until onions are slightly browned.
12Add in cannelloni beans and saute for another minute. Pour cooked gnocchi into vegetable mixture and saute until combined, about 2 minutes.
13Pour all ingredients into a large bowl and stir in pesto sauce. Serve with parmesan cheese and fresh basil, enjoy!
