Idaho Potato Commission
IdahoŽ Potato Gnocchi with Pesto
Recipe courtesy of Peter Schott, Chef, Peter Schott's, Boise, ID
- 3-4 Medium Idaho Russet Burbank potatoes 70 Count
- 5 quarts Water, divided
- 3 tsp. Salt, divided
- 1 1/2 cups Flour
- 1 Tbsp. Olive oil
- 2 large Eggs, lightly beaten
- 2 Tbsp. Butter, chopped
Pesto Sauce (makes about 1/2 cup)
- 3/4 cup Flat leaf parsley, lightly packed, thick stems removed
- 1/4 cup Pine nuts
- 1 clove Garlic, chopped
- 2 Tbsp. Parmesan cheese, grated
- 6 Tbsp. Olive oil
- 1/2 tsp. Salt
- Boil the potatoes in 2 quarts of water in a covered saucepan until tender. Drain well. Let stand until cool enough to handle. Peel.
- Force the potatoes through a sieve with the back of a wooden spoon, or grate with a small grater.
- Measure out 3 cups of potatoes; reserve the remaining for another use.
- Combine the potatoes, 1 tsp. salt, flour, olive oil and eggs in a bowl. Stir until a thick dough forms.
- Turn the dough onto a floured board. Knead 15 times. Roll into half-inch ropes, using 1/2 cup of dough at a time. Cut each into 1 1/4-inch pieces.
- Place each piece of dough near the tines of a floured fork. Press the center of each piece with a finger and roll the dumpling toward you, allowing the tines to make decorative ridges. Place on a generously floured baking sheet.
- Bring 3 quarts of salted water, 2 tsp., to a rapid boil in a large saucepan. Add 1/3 of the gnocchi. Reduce the heat until the water is just boiling. Cook for 5 minutes after the dumplings bob to the surface of the water. Drain and toss with the butter. Keep warm in a 200°F oven while cooking the remaining gnocchi.
- In a food processor or blender, puree the ingredients.
- Spoon over gnocchi.