Gnocchi Pesto Genovese: From the Club Argaux Fall Test Kitchen in conjunction with our first ever Tastemaker, Master Sommelier Peter Neptune
Pair with the 2023 Coop Agricole Cinque Terre Bianco from the Club Argaux Fall Seasonal Selections.
This recipe showcases the vibrant flavors of fresh basil, garlic, and Pecorino. This classic Italian dish is the perfect, unexpected side dish on your Thanksgiving table.
Ingredients:
For the Gnocchi
2 lbs potatoes (Russet or Yukon Gold)
1 1/2 cups all-purpose flour (plus extra for dusting)
1 egg
Pinch of salt
* Tip: You can also use store-bought gnocchi for convenience
For the Pesto Genovese:
2 cups fresh basil leaves
1/3 cup pine nuts
2 cloves garlic, peeled
1/2 cup grated Pecorino
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
Optional: 2 tablespoons Parmesan
Step 1: Prepare the Gnocchi
Boil the potatoes whole with their skins on for about 20-25 minutes, or until tender. Drain and let them cool slightly before peeling.
Step 2
Pass the potatoes through a potato ricer or mash them thoroughly until smooth.
Step 3
On a floured surface, create a mound of mashed potatoes, then sprinkle with salt and add the flour. Create a well in the center, crack in the egg, and gently incorporate all the ingredients until a dough forms. Knead lightly, adding more flour if necessary, until smooth but not sticky.
Step 4
Divide the dough into smaller portions and roll each into long ropes, about 3/4 inch thick. Cut the ropes into 1-inch pieces and gently press each piece with the back of a fork to create ridges.
Step 5
Bring a large pot of salted water to a boil.
Make the Pesto Genovese:
Step 1
In a food processor, combine basil, pine nuts, and garlic. Pulse until finely chopped.
Step 2
Gradually add in the olive oil while the machine is running to form a smooth sauce. Then stir in the grated Pecorino (and Parmesan, if using).
Step 3
Season with salt and pepper to taste. Set aside.
Step 4: Cook the Gnocchi
Drop the prepared gnocchi into the boiling water. They are ready when they float to the surface, usually within 2-3 minutes. Scoop them out using a slotted spoon.
Step 5: Assemble the Dish
Toss the freshly cooked gnocchi with the pesto sauce until well-coated. If the sauce is too thick, add a tablespoon of the pasta cooking water to loosen it.
Step 6
Serve immediately with extra Parmesan on top and a drizzle of olive oil for an added burst of flavor.
Cheers!
