Gnocchi With Pesto
Recipe provided by Chef Paul Villari
Basil, Large Bunch of basil, leaves approximately 2 cups (once measured begin chopping very fine)
Pine Nuts 1/3 cup whole or 2 crushed heaping table spoons
Garlic Cloves 3 medium size, (sliced into paper thin slithers so they combine easily into past form when mixing in bowl) Just like they did in the move Good Fellows.
Parmesan 1/2 cup
Begin Mix and add Oil slowly
Olive Oil 1/4 cup add slowly, sparingly (so not to make to loose or oily)
Salt & pepper Taste
Gnocchi Dough Ingredients:
3 Idaho Potatoes 1 lb.
Flower, All Propose or Semolina 1lb.
Parmesan 1/2 cup
Pesto Paste 2 Table spoons
pinch salt & white pepper
Boil Potatoes till fork tender
Cool potatoes, skin will easily peel off with your hands
Shredding Potatoes to light fluffy texture
Combine with Flower, sprinkle Parmesan and shape contents into bowl form, adding 1 whole egg and one egg yolk include 2 Table spoons of Pesto Paste, Salt & Pepper.
Start incorporating ingredient together slowly not to make a mess, begin needing the dough till it forms a smooth round dough ball
Let sit in room temp, cover with dry towel, 10 min.
Begin pulling or sllicing small portions from dough ball enough for you to shape portion into 1/4 to 1/2 inch thick rope.
Use Bench Scraper or Table spoon to slice off uniform sizes of dough
Drop small Gnocchi nuggets into bowling water. When they rise to the top they are done.( You can freeze )
Warm sauce Pan,
Heavy Cream 1 cup
Butter 1 teaspoon
Pesto Past 1 table spoon
Parmesan 1 heaping Table spoon
pinch salt & pepper
Reduce to spoon thick "NAPPE" ( This take about 1 minute )
Add Gnocchi "DONE"