Gnocchi with Pistachio Almond Garlic Pesto
Recipes by Katrina Pizzini, pesto slightly adapted
Preparation time: 40 minutes plus cooling time
Cooking time: 1.5 hours
- 1.1kg/2.4lbs. Pontiac, Desiree or Dutch cream potatoes, washed thoroughly and with skin left on.
- 6 egg yolks (or 2 medium eggs + 1 yolk)
- 2 tablespoons olive oil
- 1 heaped tablespoon flaky salt, crushed, or 2 level teaspoons of cooking salt
- 330g/11.7ozs. plain flour plus extra flour for rolling the gnocchi
Step 1 - Place the potatoes in a pan and add 2 cups of water. Bring the pan to the boil and immediately turn to simmer. Cook the potatoes until a sharp knife is easily inserted into the potato. Drain the potatoes then peel them while they are still warm. Pass the potatoes through a potato ricer into a large bowl (the potato ricer incorporates air into the mixture and makes them nice and light). Cool completely.
Step 2 - In a small bowl mix the egg yolks, oil and salt together for a minute with a fork. Mix the egg into the potatoes. Gently fold the flour into the potatoes with a metal spoon then incorporate the rest of the flour by gently squeezing the potato mixture by hand (rough handling will push the air out and make the gnocchi tough).
Step 3 - On a lightly floured bench, pick up a small amount of gnocchi dough and shape it into a fat sausage with your fingers. Place this dough onto the bench and gently roll it by hand to the shape of a thin sausage. Then with a sharp, flat-bladed knife cut pieces off, the size of a small stone - approximately 1+1/2 cm.
You can use a gnocchi board to make the indents. Place the gnocchi onto a floured tray and continue rolling until the tray is full and the dough is finished. The gnocchi can be frozen at this stage.
Step 4 - Heat a stockpot of salted water to boiling and add the gnocchi, they will sink to the bottom of the pan. When the water comes to the boil again and the gnocchi have risen to the surface, turn the heat to simmer and cook the gnocchi for a further 2-3 minutes. With a slotted spoon remove the gnocchi, drain and place them in a serving bowl.
Step 5 - Cook the gnocchi just 1 tray at a time; the gnocchi will be soft so gentle handling is a must.
Note: If you are preparing the gnocchi to be eaten a few hours or days later, place the tray in the freezer as the gnocchi will absorb the flour on the tray and become sticky and impossible to handle. Place the frozen gnocchi into a freezer bag and seal. These can be kept frozen for 2 months.
Pistachio and Almond Garlic Pesto
- 1/2 cup pistachio nuts, roasted and chopped
- 1/2 cup blanched almonds, roasted and chopped
- 3-4 cloves garlic, peeled
- Pinch of salt
- 30 fresh basil leaves
- 100g/3.5ozs. good quality parmesan cheese or pecorino, shaved or grated
- 1 cup olive oil
- Juice from 1⁄2-1 lemon
Step 1 - Crush all ingredients except for lemon juice using a mortar and pestle or place them in a food processor and make a paste. Add lemon juice to taste.