Brett’s Bistro strikes again. I was scrolling through my Instagram feed the other day (my favourite pass time) and came across this beautiful photo of pistachio pesto gnocchi (taken by David Loftus- he does the photography for many cookbooks including my fav guy Jamie Oliver) but unfortunately it was for a cook book that had yet to be published, meaning I couldn’t get the recipe. I sent the photo to my Dad and he had done a little research to find a similar recipe, so when I came home on Friday for the long weekend, Pistachio Pesto Gnocchi was on the menu.
Dad followed the recipe that can be found here for the sauce- it was a bit different than the one we saw in the Instagram photo so he added some basil pesto to the recipe, and it is used with Farfalle pasta here but it worked great with gnocchi!
For the actual gnocchi, Dad has one recipe that he uses for this always, it is pretty fool-proof, but the key to success is not letting the gnocchi sit too long once you have it ready to go, it can often turn out a bit slimy if you do. This recipe is modified from the Cook’s Illustrated magazine.
2 lbs russet potatoes, unpeeled
1 large egg, lightly beaten
3/4 cup plus 1 tbsp all-purpose flour
- Heat oven to 450 degrees. Poke each potato 8 times with paring knife over entire surface. Place potatoes on plate and microwave until slightly softened at ends, about 10 minutes, flipping potatoes halfway through microwaving. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18-20 minutes.
- Peel potato with paring knife. Process potato through ricer or food mill onto rimmed baking sheet. Repeat with remaining potatoes. Gently spread potatoes into even layer and let cool for 5 minutes.
- Transfer 3 cups of warm potatoes to large bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 tsp salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain. Press mixture into rough dough, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute.
- Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Gently role piece of dough into 1/2 inch thick rope, dusting with flour to prevent sticking. Cut rope into 3/4 inch lengths. Transfer formed gnocchi to prepared sheets and repeat with remaining dough.
- When time to cook: bring 4 quarts water to boil in a large pot. Add 1 tbsp of salt. Using parchment paper as a sling, add half of gnocchi and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Remove gnocchi with slotted spoon and transfer to skillet with sauce.