Recipes

Gnocchi al Pesto (Potato dumplings with basil-garlic sauce)

Category:	Vegetables, Pastas, Grains
Ingredients:	4 pounds baking potatoes 1-1/4 t. salt White pepper Nutmeg 1 large egg 1/2 cup flour, more or less 2 gallons water plus 2 T. salt Freshly grated Parmesan cheese 1/4 cup pine nuts, lightly toasted Salsa al Pesto 3 large bunches of fresh basil, stems removed & chopped 1 whole head of garlic, peeled and minced 1 cup of olive oil 1/2 cup freshly grated Parmesan cheese 2 T. pine nuts
Preparation - Directions:	The pesto sauce: Combine all the ingredients in a mortar and pestle and grind, or pulse in a food processor. May be stored in the refrigerator until ready to use, but it is best made and used fresh. The gnocchi: Wash the potatoes and cut ends off. Bake in a 450° oven until fully cooked and fluffy. Remove from the oven and let cool until they can be handled. Cut each potato in half and scoop out all the white into a mixing bowl. When at room temperature, season with salt, white pepper and nutmeg. Add the egg and beat in just enough flour to make into a smooth dough. Turn the dough out onto a floured board and divide the dough into fist-sized pieces. Roll each ball out into a breadstick shape and cut into pieces 1-inch square. Round each piece and mark either by rolling under the tines of a fork, or against the back of a cheese grater. Let rest, lightly floured. When ready to cook, drop a few at a time into the rapidly boiling salted water. The gnocchi are done when they float to the surface. Remove with a slotted spoon, drain and keep warm while the rest of the gnocchi are being cooked. When all the gnocchi are done, toss with the pesto sauce and serve, topped with freshly grated Parmesan cheese and the toasted pine nuts. Serves 4.

Category:

Vegetables, Pastas, Grains

Ingredients:

4 pounds baking potatoes
1-1/4 t. salt
White pepper
Nutmeg
1 large egg
1/2 cup flour, more or less
2 gallons water plus 2 T. salt
Freshly grated Parmesan cheese
1/4 cup pine nuts, lightly toasted
Salsa al Pesto
3 large bunches of fresh basil, stems removed & chopped
1 whole head of garlic, peeled and minced
1 cup of olive oil
1/2 cup freshly grated Parmesan cheese
2 T. pine nuts

Preparation - Directions:

The pesto sauce:
Combine all the ingredients in a mortar and pestle and grind, or pulse in a food processor. May be stored in the refrigerator until ready to use, but it is best made and used fresh.
The gnocchi:
Wash the potatoes and cut ends off. Bake in a 450° oven until fully cooked and fluffy. Remove from the oven and let cool until they can be handled. Cut each potato in half and scoop out all the white into a mixing bowl. When at room temperature, season with salt, white pepper and nutmeg. Add the egg and beat in just enough flour to make into a smooth dough. Turn the dough out onto a floured board and divide the dough into fist-sized pieces. Roll each ball out into a breadstick shape and cut into pieces 1-inch square. Round each piece and mark either by rolling under the tines of a fork, or against the back of a cheese grater. Let rest, lightly floured. When ready to cook, drop a few at a time into the rapidly boiling salted water. The gnocchi are done when they float to the surface. Remove with a slotted spoon, drain and keep warm while the rest of the gnocchi are being cooked. When all the gnocchi are done, toss with the pesto sauce and serve, topped with freshly grated Parmesan cheese and the toasted pine nuts. Serves 4.