Crispy Garlic Gnocchi with Fresh Pesto

Crispy Garlic Gnocchi with Fresh Pesto

Crispy Garlic Gnocchi with Fresh Pesto

Gnocchi is an easy-to-make pasta and this recipe combines it with a delicious pesto sauce.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Course Main Course
Cuisine American

Servings 8

Ingredients

  

  • 4 russet potatoes
  • 2 cups all-purpose flour
  • 1 tsp garlic salt
  • ½ tsp black pepper
  • 1 tsp Italian herbs
  • 1 egg beaten
  • Parmesan cheese grated
  • 1/3 cup Pesto sauce

Instructions

 

  • In a pot, add potatoes, cover with cold water, bring to a boil, reduce heat to medium, and cook for 30 minutes. Drain potatoes and let sit until cool enough to handle. Ideally, use a ricer to create a fine consistency of potatoes. If you don’t have a ricer, you can either push the potatoes through a fine mesh strainer or just finely grate them into a large bowl. Add the flour, garlic salt, pepper, Italian herbs, and egg.
  • Use your hands to mix everything together and knead until dough is smooth and elastic, adding extra flour if needed. Cut dough into equal portion and roll each portion out into ropes about ½ inch thick and cut into equally-sized 1-inch pillows. Use the back of a fork to make ridges in each pillow.
  • Add them in 2 batches to a pot of boiling water and when they rise to the surface, remove them with a slotted spatula. Allow them to dry for a few minutes and finally sauté them in olive oil. Serve with fresh pesto and top with Parmesan cheese.

Notes

To save time, you can just heat up some previously cooked potatoes in the microwave.

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