How to make parmesan gnocchi with pesto and pine nuts
Gnocchi is such a good way to use up left over mashed potato and can be frozen afterwards.
"Gnocchi are the most versatile of all pasta. Shape them into quenelles, mold them with a fork, or simply cut them into bite-size pieces and you have a perfect canvas for an endless variety of dishes." - Lidia Bastianich
Gnocchi is a beloved Italian pasta known for its delicate and comforting texture. Whether served as a simple weeknight meal or as part of an elegant dinner, gnocchi is appreciated for its versatility and ability to pair well with various flavours and sauces.
These soft, pillowy dumplings are typically made from a combination of mashed potatoes, flour, and eggs, such as the version below. However, variations exist with ingredients such as ricotta cheese, spinach, or even pumpkin. We’ve tried very successfully with slow roasted butternut squash. The distinctive texture of gnocchi comes from the combination of the starchy potatoes and the lightness of the flour.
Traditionally, gnocchi is served with a variety of sauces. Classic options include tomato sauce with herbs, creamy Alfredo sauce, or a rich meat ragù. Other popular accompaniments include pesto, butter and sage, or a simple olive oil and Parmesan cheese combination. These sauces allow the flavors of the gnocchi to shine while also providing a delicious burst of taste.
Gnocchi's versatility extends beyond just its use as a pasta dish. It can be a fantastic addition to soups, such as the popular Italian soup called gnocchi alla sorrentina. Gnocchi can also be baked with cheese to create a decadent baked gnocchi dish or used as a substitute for potatoes in dishes like gnocchi gratin.
With its delicate texture and comforting taste, gnocchi is a staple comfort food that provides a hearty and satisfying meal. Whether you choose to make it from scratch or opt for the convenience of pre-packaged gnocchi, this Italian delight can be enjoyed with a wide range of sauces and accompaniments. So, go ahead and explore the world of gnocchi's flavors and possibilities – buon appetito!
Traditionally, gnocchi is served with a variety of sauces. Classic options include tomato sauce with herbs, creamy Alfredo sauce, or a rich meat ragù. Other popular accompaniments include pesto, butter and sage, or a simple olive oil and Parmesan cheese combination. These sauces allow the flavours of the gnocchi to shine while also providing a delicious burst of taste.
Song for this recipe:
Deep in it - Berlioz & Ted Jasper
Audiobook for this recipe:
Captain Corelli’s Mandolin - Louis de Bernières
Ingredients:
200g x Floury potatoes, peeled and chopped (if you have leftover mash, use this)
1 x Egg, beaten
50g x Grated parmesan
1 tsp x Salt
45-60g x Plain flour
2 x knobs of butter
2 tsp x Really good pesto
1/4 pack pinenuts
Olive oil
Peas and a garnish of basil
Directions:
In a dry frying pan, toast the pine nuts over a medium heat. They will go golden brown and smell nutty but keep an eye on them as they burn in an instant! Once toasted, place in a bowl and keep to one side.
Bring a pan of salted water to the boil and add the potatoes, boil until ready to mash
Once cooked, drain and a knob of butter (I also add cream if I’m feeling naughty). Mash.
Heat the oven to 100C
Add 2/3rds of the parmesan, the beaten egg, salt and pepper into the mash and then beat together
Gradually add the flour and knead until you have a soft dough that isn’t sticky
Divide the dough into three, then roll each section into a long sausage shape
Cut each sausage section into 2cm pieces
Bring a pan of salted water to the boil
Add the gnocchi in three batches, they initially drop to the bottom so make sure they don’t stick together. Then after about a minute, you will see they float to the top of the water. Once they do this remove, drain and drop onto a buttered baking sheet and keep warm in the oven.
Once the gnocchi are cooked, gently tip them into a bowl and add the pesto, drizzle with olive oil and finish with the the rest of the parmesan.
Serve with a side of peas and a garnish of basil.