POTATO GNOCCHI WITH CREAMY PESTO

Two of the best things coming together as one dish? YES. Potato as pasta with a creamy sauce with a pesto base. Absolutely worth all the work!

This recipe is a bit long as there is quite a lot of preparation that needs to be done before cooking. Also, I decided to make it fully vegetarian and having very few ingredients. Let’s get into it!

Yields for : 3 individuals
Preparation time : 45 Minutes to 1 hour
Cooking time : 20 Minutes
Total Time : 1 hour 30 Minutes

Ingredients:

Potato – 4 (Medium sized)
Flour – 2 Cups
Butter – 2 Tablespoon
Salt – 1 Teaspoon
Heavy cream – 1 Cup
Milk – 1/4 Cup
Pesto Sauce – 2 Tablespoons
Chilli flakes – 1 Tablespoon (optional)

POTATO GNOCCHI:

  1. We’re going to start of by making the gnocchi.
  2. Boil water in a deep vessel and add the potatoes (either with peel or without, as per choice). Boil the potatoes till a fork can easily go through it. Once cooked, remove from heat and drain the water.
  3. Keep your ingredients ready while the potatoes are cooling off.

4. Once the potatoes are slightly cooled. Mash them up leaving no chunks. Make sure the mashed potatoes are smooth. This is very important, the smoother the mashed potatoes, the dough will be smoother and softer.

5. Add the butter and 1 1/2 cups of flour and mix it with the potatoes. Knead it and form a smooth dough. Make sure the dough is firm and not wet. Add more flour if needed.

6. Cut the dough into 4 pieces. Further cut each piece of the dough into two. You will have 8 balls of dough. We will be shaping them in two different ways.

7. Roll each ball into a long rope, one inch thick.

8. Slice the rope into 1/2 inch squares and keep it aside on the floured surface.

9. Shaping the gnocchi:
i. Place a fork on the surface (backwards) and slide a gnocchi square from the base to the tip with a slight press.
ii. Take a square and press it slightly with the tip of your finger.

Rolled over a fork
Shaped with a finger

10. Cooking the gnocchi: Boil water in a deep vessel and put the gnocchi in batches. Remove them when they start surfacing on top (this means they’re cooked). And strain the excess water.

11. Making the creamy pesto: In a pan, add the cream and the milk and let it slightly boil.
12. Add the pesto and a little bit if salt (as per required). Mix it and let it boil slightly. If you want it to be thinner add in the boiled pasta water.
13. Once the pesto has mixed completely with the cream, add the gnocchi and mix.
14. Keep it on a medium low heat for 5 minutes.
15. Top it off with chilli flakes or extra cheese.

I know this recipe demands a lot of work but a simple potato is turned into something so fancy and amazingly versatile. If you don’t have pesto, you could toss the cooked gnocchi into butter and garlic and let the sides crisp for a while.

You can mix it up and try it with different sauces and condiments.

Let me know if you tried this!
Stay tuned for more.

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