Idaho Potato Gnocchi with Pesto

Idaho Potato Gnocchi with Pesto

Recipe compliments of Chef Peter Schott, Peter Schott's.

Gnocchi:

INGREDIENTS:

* 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

DIRECTIONS:

1. Boil the potatoes in 2 quarts of water in a covered saucepan until
tender. Drain well. Let stand until cool enough to handle. Peel.
2. Force the potatoes through a sieve with the back of a wooden spoon,
or grate with a small grater.
3. Measure out 3 cups of potatoes; reserve the remaining for another use.
4. Combine the potatoes, 1 tsp. salt, flour, olive oil and eggs in a
bowl. Stir until a thick dough forms.
5. 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.
6. 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.
7. 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.

For Pesto Sauce (makes about 1/2 cup):

INGREDIENTS:

* 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

DIRECTIONS:

1. In a food processor or blender, puree the ingredients.
2. Spoon over gnocchi.

Copyright © 1997-2007 Idaho Potato Commission. ALL RIGHTS RESERVED.