Gnocchi with Pesto
(Gnocchi al Pesto)
Ingredients:
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
Salt
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
Directions:
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.
Boil.
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.