Gnocchi With Pesto

Gnocchi With Pesto

Recipe provided by Chef Paul Villari

Pesto Paste
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:

Idaho Potatoes 1 lb.
Flower, All Propose or Semolina  1lb.
Parmesan 1/2 cup
2 eggs
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 )

 Pesto Sauce

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"  


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