Gnocchi with Parsley Pesto Sauce

3-4 70 count russet potatoes
5 qts. water, divided
3 tsps. salt, divided
1 ½ cups flour
1 Tbsp. olive oil
2 large eggs, beaten lightly
2 Tbsps. butter, chopped

Yield: 2 cups
3 cups flat leaf parsley, lightly packed, thick stems removed
1 cup pine nuts
4 cloves garlic, chopped
6 Tbsps. Parmesan cheese, grated
1 ½ cups olive oil
1-2 tsps. salt, or to tasteDIRECTIONS:1. For

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