homemade rosemary potato gnocchi with walnut-parsley pesto

rosemary potato gnocchi with walnut-parsley pesto




Yield 4 servings

To be sure you always have a late-night gnocchi stash on hand, make a batch of gnocchi ahead and freeze them: lay them out on a tray and place in the freezer. When they're frozen solid, transfer the gnocchi to zippered bags. 


Walnut-Parsley Pesto:


  1. To make the gnocchi, heat the oven to 400 degrees. Poke the potatoes a few times with a fork and place directly on the oven rack. Bake about 1 hour, or until tender when pierced. When the potatoes are cool enough to handle, remove the skins and push them through a food mill or ricer into a large bowl.
  2. Add the salt, egg yolks and 2 cups flour and mix together. Turn the mixture out onto a floured surface and knead, adding more flour if needed, until a soft (but not sticky), smooth dough forms.
  3. Divide the dough into portions the size of the palm of your hand, and roll each into a rope about 1/2-inch thick. Cut into 1-inch lengths. Roll each wad of dough firmly over a gnocchi board or the concave side of a fork. Arrange the gnocchi on a floured baking sheet as you go.
  4. Bring a large stockpot of  salted water to a boil; drop the gnocchi in batches into the water and boil until they bob to the surface, about 3 minutes. Scoop out 1/4 cup of the cooking water and reserve.
  5. To serve, stir a about a tablespoon of reserved cooking water into the pesto sauce until it's smooth. Toss the gnocchi gently with the sauce in a serving bowl, and top with grated parmesan.

For the pesto:

  1. Put the walnuts in a food processor and pulse until finely chopped. Add the parsley, cheese, olive oil, salt and garlic. 
  2. Process until the pesto is smooth.

Courses pasta

Cuisine Italian

Recipe by Familystyle Food at