Homemade gnocchi are so quick and easy to make, you may never buy bland store bought ones again! Try these tender Italian-style dumplings seasoned with sauteed onions and a savory pesto sauce. Gnocchi freezes well for when you want a delicious dinner in a snap. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Gnocchi In Pesto Sauce Gnocchi In Pesto Sauce Recipe | RecipeSavants.com PT1H Serves 6 Ingredients: 14 Cups Water 2 Teaspoon Salt 2 Pounds Russet Potatoes 1 Large Egg 1.75 Cups All-Purpose Flour 1 Teaspoon Extra-Virgin Olive Oil 1 Large Onion 1 Cup Basil Walnut Pesto 0.5 Cup Parmesan 1 Small Bunch Fresh Basil Leaves In a medium stockpot over medium-high heat, add water, plenty of salt and quartered potatoes. Cover and bring to a boil and cook until potatoes are fork-tender, about 40 minutes. With tongs, transfer potatoes to a large bowl and allow them to cool slightly, and with a potato masher, mash until smooth. On a lightly floured work surface, scoop cooled potatoes into a mound and pour beaten egg over it. With two spatulas, work egg into potatoes until incorporated. The potatoes should be a little sticky at this point - that is what you are looking for. Add flour 1/2 cup at a time and mix well after each addition until the potatoes form a soft (not sticky) dough. Form dough into a loaf and cut it horizontally into 8-10 slices about 1 inch wide. Roll each slice into a log and slice into gnocchi about 1 1/2 inch long. Roll gnocchi on the tines of a fork to make ridges. Toss finished gnocchi in a little flour to keep them from sticking. In a large saucepan over medium-high heat, bring 6 cups of water to a boil and add salt. Add gnocchi and cook until they start to float, about 30 seconds. In a colander, drain gnocchi and set aside. In a large cast-iron skillet over medium-high heat, heat oil and saute onions until they are soft and beginning to brown, about 5-7 minutes. Remove skillet from heat and stir in pesto and cooked gnocchi. Transfer to a large serving bowl and garnish with Parmesan and basil leaves.

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