Skip navigation

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 Sauce: In a food processor or blender, purée the ingredients. Reserve.

2. For Gnocchi: In 2 quarts of water, boil potatoes in their skins. Drain well, and when cool enough to handle, peel.

3. Force the potatoes through a sieve with the back of a large spoon or grate with a small grater. Measure out 3 cups of potatoes, reserve the rest for another use.

4. Combine potatoes, 1 tsp. salt, flour, olive oil and eggs in a bowl. Stir until a thick dough forms.

5. Turn the dough onto a floured board. Gently knead 15 times. Roll into half-inch thick ropes, using a half cup of dough at a time. Cut each rope into
1 ¼ inch pieces. Score or shape gnocchi as desired (either dimple or score with a fork).

6. To the remaining 3 quarts of water, add 2 tsps. salt and bring to a boil in a large saucepan. Add one third of the gnocchi, reduce heat and cook about five minutes after the dumplings bob to the surface. Drain and toss with the butter. Keep warm in a 200°F. oven while cooking the remaining gnocchi. Serve with pesto sauce.

7. Spoon reserved sauce over warm gnocchi.NUTRITIONAL INFORMATION: Calories 1340 (73% from fat); Fat 108g (sat. 17g); Protein 25g; Carbohydrates 74g; Sodium 1550mg; Cholesterol 115mg; Fiber 7g
SERVINGS:4 servingsFrom:Recipes from the Idaho Potato Commission