Gnocchi With Basil Pesto Recipes

Steps:

• Combine basil, 4 tablespoons Parmesan cheese, pine nuts, olive oil, whole garlic cloves, salt, and pepper in a blender; puree until pesto is smooth.
• Melt butter in a frying pan over medium heat. Add minced garlic; cook until fragrant, 30 seconds to 1 minute. Add shrimp; cook and stir until opaque, 2 to 3 minutes. Remove from heat and keep warm.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Mix pesto into gnocchi and serve with shrimp. Garnish with remaining Parmesan cheese.

Steps:

• Cover garlic in a small saucepan with water by 1 inch. Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.
• In a blender or food processor, pulse basil, garlic, pine nuts, and the cheese to incorporate. Pour in the oil in a slow steady stream, and pulse until combined; season with salt. Serve immediately or cover with a layer of oil and store in an airtight container in the refrigerator for up to 3 days or freeze in small amounts for easy use.

Steps:

• Cook potatoes and pass through a ricer Cover whole (unpeeled) potatoes in a medium pot with 2 inches of water. Bring to a boil, then reduce to a simmer and cook until tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Drain well, then peel: Holding each potato with a thick, dry kitchen towel (they will be too hot to hold directly), remove the skin with a paring knife. Immediately pass the potatoes through a ricer. Spread out on a baking sheet and let cool completely.
• Mix dough Turn out potatoes onto a work surface, then pour the egg over the potatoes and sprinkle with 1 1/2 cups of flour and 1 tablespoon salt. Start to work the mixture with your hands and bring it together to form a dough; then gently knead 4 to 5 minutes, adding more flour (up to 1/2 cup total) as necessary to keep the dough from sticking, until dough is smooth and elastic. (To check, pinch off a piece and roll into a rope; it should not break apart.) Pat dough into a rough rectangle, 2 to 3 inches thick.
• Cut and shape Line a rimmed baking sheet with a dry clean kitchen towel (or parchment paper) and sprinkle liberally with flour. Use a bench scraper to divide dough into four to six pieces. Begin gently rolling each piece under the palms of your hands into a rope, then continue rolling until it is 1/2 inchin diameter. Use the bench scraper to cut ropes crosswise into 1-inch pieces. Roll a cut side of each dumpling against the tines of a fork with your thumb (each piece will have ridges on one side and an indentation on the other). Set gnocchi in a single layer on the prepared baking sheet. If not cooking immediately, cover with plastic wrap and refrigerate up to 2 hours.
• Cook Bring a large pot of water to a boil, then add a generous amount of salt. Working in small batches, add gnocchi and cook until they float to the top, about 2 minutes. Remove gnocchi with a slotted spoon and gently shake off excess water before placing in a large pasta bowl. (If not serving immediately, plunge gnocchi into an ice-water bath to stop the cooking. Once completely cool, drain thoroughly, toss with a little extra-virgin olive oil, and refrigerate in a covered container for up to 3 hours. Reheat slowly on the stove, with the serving sauce or melted butter. Freezing gnocchi is not recommended.) Toss with pesto while boiling remaining gnocchi.
• Serve Once the last batch has been boiled, drained, and tossed with pesto, divide gnocchi among bowls and serve at once, garnished with basil.

Steps:

• Put about two inches of water in a large pot fitted with a steamer basket and place pot over high heat. Add potatoes, cover, and steam until fork tender, about 45 minutes. Drain well, then peel: Holding each potato with a thick, dry kitchen towel (they will be too hot to hold directly), remove the skin with a paring knife. Immediately pass the potatoes through a ricer. Spread out on a baking sheet and let cool completely.
• Turn out potatoes onto a work surface, then mix egg with one tablespoon salt and pour over the potatoes and add flour in 1/2 cup increments, up to 1 1/2 cups. Start to work the mixture with your hands and bring it together to form a dough; then gently knead 4 to 5 minutes, adding more flour (up to 1/2 cup total) as necessary to keep the dough from sticking, until dough is smooth and elastic. (To check, pinch off a piece and roll into a rope; it should not break apart).
• Line a rimmed baking sheet with a dry clean kitchen towel (or parchment paper) and sprinkle liberally with flour. Use a bench scraper to divide dough into four to six pieces. Begin gently rolling each piece under the palms of your hands into a rope, then continue rolling until it is ½ inch in diameter. Use the bench scraper to cut ropes crosswise into 1-inch pieces. Roll a cut side of each dumpling against the tines of a fork with your thumb (each piece will have ridges on one side and an indentation on the other). Set gnocchi in a single layer on the prepared baking sheet. If not cooking immediately, cover with plastic wrap and refrigerate up to 2 hours.
• Bring a large pot of water to a boil, then add a generous amount of salt. Working in small batches, add gnocchi and cook until they float to the top, about 2 minutes. Remove gnocchi with a slotted spoon and gently shake off excess water before placing in a large pasta bowl. (If not serving immediately, plunge gnocchi into an ice-water bath to stop the cooking. Once completely cool, drain thoroughly, toss with a little extra-virgin olive oil, and refrigerate in a covered container for up to 3 hours. Reheat slowly on the stove, with the serving sauce or melted butter. Freezing gnocchi is not recommended.) Toss with pesto while boiling remaining gnocchi.
• Once the last batch has been boiled, drained, and tossed with pesto, divide gnocchi among bowls and serve at once, garnished with basil.