Whether it be the season or the craving of a specific flavor, gnocchi are like a chameleon in that it changes with how it’s dressed up. For this reason (and its fluffy, pillow-like nature), it’s a dish I gravitate towards when seeking a bit of indulgence.  I find the process of rolling each little dumpling soothing and it allows me to lean into a slower pace in the kitchen as I prepare a meal for my family or friends, that I know will be loved.

This particular recipe makes for a large quantity, which can be served for a big gathering. I tend to freeze half, and the ones I cook off will serve my family of four, with extra for lunch leftovers. (If freezing, be sure there is no moisture within the bag of gnocchi, otherwise it can cause the gnocchi to disintegrate when cooked.)

I’ve served these gnocchi with a marinara sauce, but love it equally with a light and bright pesto, which is what I’ve done here.

Buon appetito!

Tools recommended: Potato ricer, bench scraper, gnocchi board, spider strainer

Gnocchi:

• 4 Russet potatoes
• 1 ½ teaspoons salt
• 15 oz whole-milk ricotta
• 2 cups flour
• 2 eggs
• Flour

Add the potatoes, unpeeled and whole, to a pot and fill with water until it covers the entirety of the potatoes. Allow it to come to a boil, then cook until the potatoes can be easily pierced with a fork. This can take approximately one hour, but begin checking after 40 minutes.

Once soft, remove the potatoes to a plate and allow to cool until they can be easily handled. Prior, once just cool enough, begin peeling off the skin of the potatoes and discard the skin.

Into a large bowl, put the potatoes through a potato ricer. To the potatoes, add the salt, ricotta, flour, and eggs. Mix together until it can be formed into a ball and place on a well-floured surfaced. Divide into 8 balls (first divide in half and then divide each half into fourths.) I like to use a bench scraper for this. Take each ball and form into a long snake, about 20”-25” long. Using the bench scraper, divide the snake into approximately 1 inch “pillows.” This should make around 180-200 gnocchi. Once each snake is rolled and cut into “pillows,” gently roll the gnocchi over a gnocchi board. If you don’t’ have a gnocchi board, this can also be achieved by gently rolling a fork over the top of each gnocchi, to create the indentations, which will ultimately allow the sauce they’re served with to adhere better to the gnocchi. As you roll them, line them up on a dishtowel until ready to cook.

Bring a pot of water to a boil and add a pinch of salt. Add the gnocchi, being careful to not add too many at a time. They will rise to the surface once they are cooked, 4-5 minutes. Remove with a spider strainer and then add the next batch. If cooking frozen gnocchi, be even more careful to not add too many at a time. The cook time with take slightly longer.

 

Lemon, Basil and Pistachio Pesto: (Serves enough for approximately 80-100 gnocchi)

• 4 cups basil
• ½ cup shelled pistachios
• Zest and juice of 1 lemon
• 2 garlic cloves
• ½ teaspoon salt
• ½ cup freshly grated Parmesan
• ½ cup olive oil

To a food processor, add the basil, pistachios, zest and juice of lemon, garlic, salt and Parmesan. Once completely blended, drizzle in the olive oil, while the food processor is running.

Serve over top of the cooked gnocchi and for a little extravagance, add burrata to the top and drizzle with olive oil, in addition to Italian sausage and red pepper flakes.