Hello There Homemade Gnocchi w/ Peas & Pesto!!
Warning, this recipe is extremely delicious!
You can definitely purchase store-bought gnocchi to help cut down on the prep time for this recipe. I do find the texture from the store-bought ones to be slightly gummy though, so I prefer to make homemade ones! :)
If you pair this dish with some homemade tomato soup, you'll have the perfect dinner for a cozy night in during the last days of this winter season! I hope you all enjoy!
Homemade Gnocchi w/ Peas & Pesto Recipe:
Yield: 2 Servings
Cook Time: 40 Min
Ingredients:
- 1 Large Russet Potato
- ~ ¾ Cup All Purpose Unbleached Flour or Whole Wheat Flour
- 1 Egg or Egg Replacer
- 1 tsp Sea Salt
- 5-6 oz Fresh Basil
- 2 oz Fresh Parsley
- ½ Cup Grated Parmesan Cheese or “Follow Your Heart Dairy-Free Parmesan”
- 2 Garlic Cloves
- ½ Cup Walnuts or Pine Nuts
- 1 tsp Sea Salt
- 1 tsp Fresh Cracked Black Pepper
- ¼ - ½ Cup Olive Oil
- ½ Cup Fresh English Peas
- Garnish: Fresh Sprouts
Directions:
1. Gather all ingredients & measure out. Rinse & dry potatoes, peas, basil, parsley, & fresh sprouts, set aside.
2. First, prepare the gnocchi. Bring a large pot of salted water to a boil. Peel the potato and cut into 1-inch cubes. Once they are fork-tender, about 15 minutes, drain from the water and mash using a fork or potato masher.
3. Add the ¾ cup flour, 1 egg or egg replacer, and 1 tsp sea salt. Combine until a dough forms and then let the dough rest for 10 minutes, covered with a towel.
4. Prepare the pesto and peas while dough is resting. Bring a small pot of water to a boil and add the peas, cook for 4-5 minutes, and then drain and set aside.
5. To make the pesto, add fresh basil, parsley, parmesan cheese, toasted nuts of choice, 2 garlic cloves, 1 tsp sea salt, and ¼-1/2 cup olive oil to a blender or blend using a hand blender. (Please see Amazon link below).
6. To finish making the gnocchi, roll the dough into a long “snake”. Cut off ½ inch pieces and roll into a small “worm” using a fork or a gnocchi board. Bring a large pot of water to a boil. Add gnocchi and cook for 1-2 minutes or until they begin to float to the top of the water.
7. Remove using a strainer or kitchen “spider”. You can toast them in a small amount of oil for a few minutes, or you can toss with the pesto immediately and serve.
8. To plate the gnocchi, add to the center of the plate and drizzle additional pesto, carefully place peas around the center and garnish with fresh sprouts, enjoy!
Tips/Tricks:
- I love making homemade gnocchi because the texture and flavor is much better than store-bought, however to save time you can purchase gnocchi and then prepare accordingly :)
- If you don’t have a kitchen “spider”, I highly recommend one for frying and cooking at home! (Please see Amazon link below)
Click Link Below For Recipe PDF:
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