Mastering GNOCCHI

Ingredients

• 2 medium potatoes Russet Potatoes (about 500 g each, preferably a few weeks old for lower moisture)
• 1.5 cups All-Purpose Flour (Add gradually; stop when dough is just non‑sticky)
• 1 teaspoon Salt (Season the potatoes while boiling and the cooking water)
• 2 cups Fresh Basil Leaves (Packed leaves, washed and patted dry)
• 0.25 cup Pine Nuts (Toasted lightly for extra flavor)
• 0.5 cup Parmesan Cheese (Finely grated; reserve extra for serving)
• 1 clove Garlic (Minced)
• 0.5 cup Extra Virgin Olive Oil (For pesto; use a good quality oil)
• as needed cup Water (For adjusting pesto consistency and for boiling gnocchi)

Instructions

1. Boil Potatoes

   Place the whole russet potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Reduce to a simmer and cook until a knife slides easily into the center, about 45 minutes.

   Time: PT45M

   Temperature: Boiling

2. Peel and Rice

   Drain the potatoes and let them cool just enough to handle. Peel while still warm, then push them through a potato ricer onto a clean work surface.

   Time: PT5M

3. Cool the Mashed Potatoes

   Spread the riced potatoes in a thin layer and allow them to cool to room temperature (about 10 minutes).

   Time: PT10M

4. Incorporate Flour

   Sprinkle 1 cup of all‑purpose flour over the cooled potatoes, add a pinch of salt, and gently fold with a bench scraper until a soft, non‑sticky dough forms. Add more flour a tablespoon at a time if needed, but never over‑work.

   Time: PT10M

5. Divide and Roll

   Cut the dough into 4 equal portions. On a lightly floured surface, roll each portion into a rope about ¾ inch (2 cm) in diameter.

   Time: PT5M

6. Cut Gnocchi Pieces

   Using a bench scraper or knife, cut the rope into 1‑inch (2.5 cm) pieces.

   Time: PT3M

7. Create Ridges

   Roll each piece over a gnocchi board or the back of a fork to form ridges that will hold sauce.

   Time: PT5M

8. Dust and Rest

   Place the shaped gnocchi on a floured towel, ensuring they do not touch. Let rest for 5 minutes while you prepare the sauce.

   Time: PT5M

9. Prepare Pesto

   In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse, then stream in olive oil while processing until smooth. Add a splash of water to reach a saucy consistency and season with salt.

   Time: PT10M

10. Boil Gnocchi

    Bring a large pot of salted water to a rolling boil. Add gnocchi in batches; they are done when they rise to the surface, about 2‑3 minutes. Remove with a slotted spoon.

    Time: PT5M

    Temperature: Boiling

11. Toss with Pesto

    Transfer the cooked gnocchi to a serving bowl, add the prepared pesto, and toss gently to coat. Sprinkle with extra grated Parmesan before serving.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

7 g

Carbohydrates

45 g

Fat

6 g

Fiber

3 g