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Potato Gnocchi with Pesto
Ingredients
- 2½ pounds russet potatoes (about 4 large), scrubbed
- 1¼ cups all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt, plus more
- 1 egg, beaten to blend
- ¼ cup of pesto of choice
Instructions
- Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes; drain.
- Once potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool BEFORE ricing, potatoes will become gummy). Let cool.
- Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a fork. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces.
- Roll each piece into logs about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet. (If desired you can freeze at this point.)
- Working in batches, cook gnocchi in a large pot of boiling salted water until they float to the surface, about 2 minutes. Once all gnocchi are cooked, spoon into warm sauté pan with ¼ cup cooking liquid, and pesto of choice. Gently toss everything together, adding more cooking liquid as needed, until you reach desired consistency.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/