Homemade Gnocchi with Tomato-Pesto Cream Sauce recipe
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Ingredients
- Gnocchi: 3 medium potatoes 1 tablespoon butter ½ tablespoon extra-virgin olive oil 1 pinch garlic salt, or to taste 1 pinch salt-free seasoning blend, or to taste ground black pepper to taste 1 egg 2 cups all-purpose flour, or more as needed Sauce: 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 2 tomatoes, diced 1 cup heavy whipping cream 1 tablespoon butter 1 cup freshly grated Parmesan cheese ½ cup prepared pesto sauce ground black pepper to taste 1 pinch dried rosemary, or to taste 1 pinch red chile flakes, or to taste 1 pinch garlic salt, or to taste 1 pinch salt-free seasoning blend, or to taste
Nutrition Info
- 618.6 caloriescarbohydrate: 56.2 gcholesterol: 110.2 mgfat: 36.6 gfiber: 4.9 gprotein: 17.7 gsaturatedFat: 17.2 gservingSize: -sodium: 535.1 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Homemade Gnocchi with Tomato-Pesto Cream Sauce
Directions
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Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes.
Drain potatoes and set aside until cool enough to handle. Remove and discard peels, place potatoes in a bowl, and mash until smooth. Mix in 1 tablespoon butter, 1/2 tablespoon olive oil, garlic salt, seasoning blend, and pepper until combined. Add egg and mix until incorporated. Pour in flour and mix until well combined and dough forms a ball. Separate dough into 4 sections.
Set a large pot of salted water over medium-high heat and bring to a boil.
While water is coming to a boil, form gnocchi: Place 1 section of dough on a lightly floured surface, cover remaining 3 sections of dough with plastic wrap so they do not dry out. Roll dough into a ball and then roll it out into a rope. Cut the rope into 1/2-inch increments and roll each piece into a small ball. Roll each ball in flour to coat, press with the back of a fork to shape, and place on a plate. Repeat with remaining 3 sections of dough.
Throw the first batch of gnocchi into the boiling water. Cook until gnocchi float to the surface, about 5 minutes, then remove with a ladle, drain in a strainer, and transfer to a large bowl. Repeat until all gnocchi have been cooked and drained. Place gnocchi in the refrigerator.
Combine 1 tablespoon olive oil and garlic in a skillet over medium heat. Cook until garlic has released its flavor, about 1 minute. Throw in diced tomatoes and cook until soft, 2 to 3 minutes. Pour in whipping cream and butter and bring to a gentle boil. Mix in Parmesan cheese and pesto sauce. Add cooled gnocchi and season with pepper, rosemary, chile flakes, garlic salt, and seasoning blend.