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Homemade Gnocchi with Pesto Cream Sauce

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Ingredients:

1 1/2 lbs Russet Potatoes, peeled and sliced
1 Tsp Salt
1/2 Tsp Black Pepper
1 Cup All Purpose Flour, plus more for dusting
1 Large Egg, beaten
Pesto Cream Sauce, see ingredient list below
Grated Parmesan, for topping
  1. Wash and peel the potatoes. Slice into quarters or small chunks. Add to a large pot and cover with water. Bring the water to a boil and continue to boil the potatoes until cooked through, about 20 minutes total. You should be able to easily pierce the potatoes with a fork. Drain the water from the pot. Let the potatoes cool and release steam for 2-3 minutes.
  2. Scoop the potatoes into a ricer (aka potato ricer) and rice the potatoes into a large mixing bowl. Continue to use the ricer mechanism until all potatoes have been riced.
  3. Add the salt, pepper, and flour and gently toss to combine. Form a well in the center of the mixture. Crack the egg into a small bowl and whisk. Pour into the well and use your hand to start mixing, starting from the inside and working out. Mix until just combined.
  4. Pour the dough onto a lightly floured surface and knead by hand until completely blended.
  5. Divide the dough into 4 equal pieces. Roll each piece of dough into a long rope, about 20-24 inches long and ½-inch wide. Cut the dough into 1-inch pieces and keep the pieces as separated as possible, while on a lightly floured surface, so they don’t stick together.
  6. Optional - roll each piece of dough over a wooden paddle with ridges or over a fork to create ridges. You can skip the step if desired.
  7. Bring a large pot of water to a boil.
  8. Add ½ of the gnocchi to the boiling water and gently stir to prevent any of the pieces of dough from sticking together. The gnocchi will sink to the bottom. After about 1 minute, the gnocchi will float to the surface. Continue to boil and stir occasionally for 2-3 minutes. Use a slotted spoon to remove the gnocchi to a pan or bowl. Boil the second batch of gnocchi. Remove to the same pan or bowl and set aside while the sauce cooks.
  9. Prepare the sauce. Add the heavy cream, salt, and pepper to a large skillet. Bring to a simmer then reduce the heat to low.
  10. Add the pesto and whisk to combine.
  11. Add the gnocchi and stir to coat. Continue to heat for another 2-3 minutes.
  12. Serve warm with grated parmesan on top.
Pesto Cream Sauce
14 oz Pesto, store-bought or homemade
1 Pint Heavy Cream
1 Tsp Salt
1/2 Tsp Black Pepper
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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