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Gnocchi with Spring Vegetables
Creator of "Homemade Delish," Roberta Pipito is making a delicious spring dish with a basil pesto.
Gnocchi
Course:
Dinner
Cuisine:
Italian
Seasonal Event:
Spring
Ingredients

For the Gnocchi:

  • 2 pounds russet potatoes (about 4 large), scrubbed
  • 1¼ cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 1 egg, beaten to blend

For the Basil Pesto:

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • salt and freshly ground black pepper, to taste

For the Vegetables with Sauce:

  • 8 cups water
  • Homemade Gnocchi
  • 1/4 lb fresh Snap Peas (loosely chopped)
  • 1/4 lb fresh Asparagus (shaved with vegetable peeler and loosely chopped)
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Evoo
  • Salt and Pepper, to taste
  • 1/4 cup Parmesan Cheese
  • Zest of 1/2 lemon, for garnish optional

DIRECTIONS:

Gnocchi:

  1. Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, about 45 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool
  2. Sprinkle 1¼ cups flour and 1-2 tsp salt over potatoes. Make a well in the center. Pour egg into the well and stir in with a wooden spoon or fork.
  3. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth, be careful not to overwork about 2 minutes.
  4. Divide dough into 8 pieces. Roll each piece into a long rope. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured baking sheet.

Pesto:

  1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
  2. Add oil and process until fully incorporated and smooth.
  3. Season with salt and pepper.

Vegetables with Sauce:

  1. In large pot, bring water to a rolling boil; carefully drop GNOCCHI in and boil until it floats (about 2-3 minutes)
  2. Meanwhile heat 1 Tbsp BUTTER 1 Tbsp EVOO in skillet over medium heat; add GNOCCHI straight from the pot into the skillet; sauté one side until lightly browned (2-4 min); flip gnocchi to brown the other side (2-4 min); remove and set aside.
  3. In another skillet on medium heat, melt 1 Tbsp BUTTER and 1 Tbsp EVOO; add SNAP PEAS and ASPARAGUS; sauté until slightly tender, about 3 minutes, tossing as needed.
  4. Add cooked GNOCCHI sprinkle in SALT and PEPPER; heat until warmed through, tossing as needed.
  5. To serve, top with PARMESAN CHEESE and LEMON ZEST. Drizzle with Pesto.
Brunch Recipe Ideas
Brunch Recipe Ideas
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