Gnocchi With Parsley Pesto Recipe

Cooking Directions

• STEP 1.Start by making the gnocchi dough. Boil the potatoes until tender, then peel and mash them. Add flour, eggs, and salt to the mashed potatoes and mix until a soft dough forms.
• STEP 2.Divide the dough into small portions and roll each portion into a long rope. Cut the rope into small pieces and shape them into gnocchi by rolling them against the tines of a fork.
• STEP 3.Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, then remove them with a slotted spoon and transfer to a plate.
• STEP 4.To make the parsley pesto, combine fresh parsley, garlic, pine nuts, Parmesan cheese, and olive oil in a blender or food processor. Blend until smooth and creamy.
• STEP 5.Toss the cooked gnocchi with the parsley pesto until well coated. Serve hot and garnish with additional Parmesan cheese and chopped parsley, if desired.

Cooking Tips

• Be careful not to overmix the gnocchi dough, as this can make the gnocchi tough.
• To prevent the gnocchi from sticking together, dust them with flour after shaping them.
• If you prefer a thinner pesto sauce, you can add more olive oil to the blender while blending.

Storage and Serving

• Leftover gnocchi with parsley pesto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the gnocchi, simply heat them in a skillet with a little olive oil until warmed through.
• Serve the gnocchi with parsley pesto as a main course or as a side dish alongside grilled chicken or fish.