Email to Buny      

Gnocchi: Gnocchi with Herb Pesto

Source of Recipe

Sara Moulton, Cooking Live


List of Ingredients

6 quarts salted water
1 recipe gnocchi
1/2 cup chicken stock
3 tablespoons unsalted butter
1 cup string beans
6 tablespoons herb pesto (recipe below)
1/2 cup fresh grated Parmesan cheese


Recipe

Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot. In a large, deep skillet, bring the stock and butter to a boil over medium heat. Add the beans and pesto and season with salt and pepper to taste. Bring to a boil and remove from the heat. Remove gnocchi from the water and add to the skillet. Heat through until coated with the sauce. Remove from heat and stir in the cheese. Serve immediately. Yield: 3 main course-servings


HERB PESTO :
1 cup packed fresh Italian parsley leaves
1/2 cup packed fresh basil leaves
1/2 cup packed mixed fresh sage, thyme, and marjoram leaves
4 garlic cloves, peeled
1 cup extra virgin olive oil
Salt

Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. Add salt to taste. Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep for up to 4 weeks or it may be frozen for up to 3 months. Yield: 1 1/2 cups


GNOCCHI:
3 large baking potatoes, scrubbed
1 large egg
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
1/4 cup freshly grated Parmigiano-Reggiano
2 cups unbleached all-purpose flour, more as needed
Boil potatoes in their skins. Drain and allow to stand until cool enough to handle. Scrape skin from potato with paring knife. Process in food processor until crumbled. Combine dry ingredients in pasta maker, and add liquids as usual. Use gnocchi dye to process and create pastas.