1. It's just... so damn good.
2. It's special, nothing says "I love you" like making someone pasta from scratch.
3. It's fun. You get to use your hands, get messy, and really become one with the ingredients.
4. I think it somehow bridges the gap between cooking and baking. You get the hands-on-ness of kneading the dough and shaping the pasta like you do with baking. And the creativity of flavors and ingredients like you do with cooking.
Let me start by saying the more I learn about food the more I try to cook in-season, fresh, local ingredients. It's cheaper, tastes better and is more sustainable. That being said, this dish is hugely inappropriate for summer. I realize this, but because I just bought a potato-ricer at the oxo outlet while in Texas, something I've been putting off for almost a year, I HAD to make this recipe. I tried to make it more summery by adding cilantro but it was still the heaviest more decadent meal ever. Make it in January, trust me.
So without further ado, Cilantro Pesto Gnocchi with Sundried Tomatoes:
Begin by poking holes in 2 pounds of russet potatoes then microwaving for 10 minutes. Then pop those bad boys into a 450 degree oven for 15-18 minutes. While they are still hot, hold them in a towel and peel off the skin. Immediately, press the hot potatoes through a potato ricer.
Spread out the hot potato rice bits and let sit for a couple minutes until all of the steam releases.
Using a scale measure 1 pound (16 oz) of the potato rice bits. Put it in a bowl and discard the rest. (Mine ended up being a little over a pound once it had all cooked, but only use 1 pound. You have to be exact or the dough won't form correctly.)
Add egg and flour. Stir until combined.
Knead the dough for about a minute on a clean, floured work surface.
Cut the dough into 8 equal sized pieces.
Roll one dough ball at a time until it's about 1/2 inch thick rope.
Using a pastry cutter (or knife) cut 3/4 inch gnocchi from the strip.
To get the cute ruffled shape, which gets easier the more you do, slide the gnocchi down the backside of a fork. As they slide against, the forks grooves bend the gnocchi in half so they form grooves on 1 side and a little fold (it almost looks like a little butt) on the other. This will help collect the sauce! Place them on a baking sheet lined with parchment paper and flour.
They don't have to be perfect. That's the charm of homemade.
Repeat with the remaining 7 dough balls. This is the most time consuming but funnest part. I recommend blasting some oldies pandora throughout.
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| Instagram those bad boys! |
After your potato babies are done, start on the cilantro pesto. Combine olive oil, basil, cilantro, pine nuts, garlic, and salt & pepper to taste in a food processor. Then add 1 cup freshly grated parmesan and pulse a couple times to combine. (The pre-grated stuff uses wood-pulp to keep the pieces from sticking, also it just doesn't taste as good). Dump it in a saucepan to warm, then add sun dried tomatoes.
Meanwhile put your gnocchi in softly boiling salted water, not a roaring boil our they will stick together. They only cook for 90 second or so and you know they're ready when they float to the top. Do them in about 4 batches as not to over-crowd. Using a slotted spoon or pasta scoop, scoop them up and place them in the warm pesto. Be very gentle as you combine.
Serve and dust with parmesan and whole pine nuts.
Serves 3 for dinner, or 4-6 for appetizers.
These were by far the best gnocchi I have ever tasted. Go America's Test Kitchen! They were tender perfect pillows of potato, just so decadent. I would definitely make these again. Not as involved as homemade ravioli and super fun to make.
Recipe
Cilantro Pesto Gnocchi with Sundried Tomatoes
Gnocchi from America's Test Kitchen
Pesto adapted from Joy of Kosher
Ingredients:
For Gnocchi:
3/4 plus 1 tbsp All Purpose Flour (plus more for dusting)
1 egg
2 pounds russet potatoes
For Sauce:
About 1/2 cup Olive Oil
2 cups Basil
1/2 cup Cilantro
1 Cup Parmesan (plus more for dusting)
4 Tablespoons Pine Nuts (plus more for dusting)
1-2 crushed garlic cloves
Salt - to taste
Pepper - to taste
1/2 cup Sun-dried Tomatoes
Begin by poking holes in 2 pounds of russet potatoes then microwaving for 10 minutes. Then pop those bad boys into a 450 degree oven for 15-18 minutes. While they are still hot, hold them in a towel and peel off the skin. Immediately, press the hot potatoes through a potato ricer. Spread out the hot potato rice bits and let sit for a couple minutes until all of the steam releases.
Using a scale measure 1 pound (16 oz) of the potato rice bits. Put it in a bowl and discard the rest. (Mine ended up being a little over a pound once it had all cooked, but only use 1 pound. You have to be exact or the dough won't form correctly.) Add egg and flour. Stir until combined.
Knead the dough for about a minute on a clean, floured work surface. Cut the dough into 8 equal sized pieces. Roll one dough ball at a time until it's about 1/2 inch thick rope. Using a pastry cutter (or knife) cut 3/4 inch gnocchi from the strip.
To get the cute ruffled shape, which gets easier the more you do, slide the gnocchi down the backside of a fork. As they slide against, the forks grooves bend the gnocchi in half so they form grooves on 1 side and a little fold (it almost looks like a little butt) on the other. This will help collect the sauce! Place them on a baking sheet lined with parchment paper and flour. Repeat with the remaining 7 dough balls.
After your potato babies are done, start on the cilantro pesto. Combine olive oil, basil, cilantro, pine nuts, garlic, and salt & pepper to taste in a food processor. Then add 1 cup freshly grated parmesan and pulse a couple times to combine. Dump it in a saucepan to warm, then add sun dried tomatoes.
Meanwhile put your gnocchi in softly boiling salted water, not a roaring boil our they will stick together. They only cook for 90 second or so and you know they're ready when they float to the top. Do them in about 4 batches as not to over-crowd. Using a slotted spoon or pasta scoop, scoop them up and place them in the warm pesto. Be very gentle as you combine.
Serve and dust with parmesan and whole pine nuts.
Serves 3 for dinner, or 4-6 for appetizers.
