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Tomato Gnocchi with Pesto Recipe

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This recipe for Tomato Gnocchi with Pesto, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound russet potatoes, peeled and quartered
3 quarts water
2/3 cup all purpose flour
1 egg
3 tbsp. tomato paste
3/4 tsp. salt, divided
PESTO:
2 tbsp. olive oil
1 tbsp. water
1 cup loosely packed fresh basil
1 garlic clove, peeled
3 tbsp. grated Parmesan cheese
3 tbsp. pine nuts, toasted

Directions:
Directions:
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring water to a boil. Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, tomato paste and 1/2 tsp. salt; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough. Divide dough into four portions. On a floured surface, roll portions into 1/2" thick ropes; cut into 3/4" pieces. Press and roll each piece with a floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm. For pesto, place the oil, water, basil, garlic and remaining salt in a food processor; cover and process until blended. Stir in Parmesan cheese. Spoon over gnocchi; toss gently to coat. Sprinkle with pine nuts.

Number Of Servings:
Number Of Servings:
4

 

 

 

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