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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Gnocchi with Pesto
Gnocchi with Pesto
(Gnocchi al Pesto)
For the Pesto:
25-30 fresh basil leaves
1 and 1/2 oz (40 grams) pine (Pinoli) nuts
3 and 1/2 oz (100 ml) extra virgin olive oil
1 oz (25 grams) Parmigiano cheese, freshly grated
1 oz (25 grams) Pecorino cheese, freshly grated

For the Gnocchi:
1 lb Russet potatoes, unpeeled
1 and 1/4 cups semolina flour, sifted
2 eggs, lightly beaten
Grated Parmigiano cheese, for serving
Prepare the Pesto:
Put the basil leaves in a food processor with the olive oil, pine nuts and a pinch of salt.

Process briefly at medium speed.

Add the two grated cheeses and process again.

Prepare the Gnocchi:
Place potatoes into a 4-qt pot of salted water.


Reduce heat to medium-low.

Simmer until potatoes are tender, 25 minutes.

Drain. Let cool.

Peel potatoes.

Pass through medium plate of a food mill into a bowl.

Add flour and eggs.

Using a fork, stir until dough forms.

Transfer dough to a work surface.

Knead briefly to combine.

Divide the dough into 6 portions.

Roll each portion into a 1/2-inch thick rope.

Cut ropes into 1/2-inch wide pieces.

Using the back of a fork, roll pieces along tines to imprint them with ridges.

Bring a large pot of salted water to a boil, and working in batches, add gnocchi and cook until just tender, about 5 minutes.

Using a slotted spoon, transfer gnocchi to a large bowl and toss with pesto until evenly coated, adding a couple spoonfuls of cooking water, if needed, to create a smooth sauce.

Transfer to a large serving platter or bowls and serve with more freshly grated Parmigiano cheese. Serves 6-8.
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