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Tomato Gnocchi with Pesto Recipe

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This recipe for Tomato Gnocchi with Pesto is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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