Potato Gnocchi In Pesto Cream Sauce Recipes

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POTATO GNOCCHI WITH PESTO



Potato Gnocchi with Pesto image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 to 6 main course servings

Number Of Ingredients 15

4 large waxy-style potatoes (about 2 1/2 pounds), peeled and cut into sixths
1-1/4 cups plus 2 tablespoons all-purpose flour
2 large egg yolks
1/2 teaspoon fine salt
Generous pinch freshly ground nutmeg
Freshly ground black pepper
1/2 cup heavy cream
1/2 Basil Pesto recipe (about 1/3 cup), recipe follows
2 cups loosely packed basil leaves, washed and dried thoroughly
2 tablespoons toasted pine nuts
2 tablespoons freshly grated Parmesan
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Steps:

  • In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain.
  • Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don't pile the riced potatoes into mounds). Set aside to cool.
  • Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don't over mix the dough or the gnocchi will be unpleasantly dense.
  • On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a "rope" 3/4-inch in diameter. Using a sharp knife cut each "rope" on an angle into 3/4-inch-long pieces.
  • Shape the gnocchi: Hold a salad fork in one hand so it rests on the work surface at a 45-degree angle with the tines curving up. Place a piece of the dough at the top of the tines and hold it in place with your free thumb. In one gentle motion, quickly press and roll the dough along the tines. The gnocchi should have a small dent in one side and shallow grooves on the other, perfectly suited for holding a sauce. Repeat with the remaining pieces and transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.
  • When ready to serve, bring a large pot of salted water to a boil. In a medium skillet, over medium-high, heat the heavy cream until just hot. Remove from the heat and whisk in the pesto. Using a rubber spatula, scrape the pesto mixture into a large bowl. Set aside in a warm spot.
  • Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with the pesto and toss. Repeat with the remaining gnocchi. If the sauce seems too "tight", add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.
  • In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
  • Yield: about 2/3 cup

POTATO GNOCCHI WITH BASIL PESTO



Potato Gnocchi with Basil Pesto image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

2 1/4 pounds russet potatoes (about 3 large)
1 large egg, lightly beaten
Coarse salt
2 cups all-purpose flour, plus more for kneading and dusting
Basil Pesto for Potato Gnocchi
Basil leaves, for garnish

Steps:

  • Put about two inches of water in a large pot fitted with a steamer basket and place pot over high heat. Add potatoes, cover, and steam until fork tender, about 45 minutes. Drain well, then peel: Holding each potato with a thick, dry kitchen towel (they will be too hot to hold directly), remove the skin with a paring knife. Immediately pass the potatoes through a ricer. Spread out on a baking sheet and let cool completely.
  • Turn out potatoes onto a work surface, then mix egg with one tablespoon salt and pour over the potatoes and add flour in 1/2 cup increments, up to 1 1/2 cups. Start to work the mixture with your hands and bring it together to form a dough; then gently knead 4 to 5 minutes, adding more flour (up to 1/2 cup total) as necessary to keep the dough from sticking, until dough is smooth and elastic. (To check, pinch off a piece and roll into a rope; it should not break apart).
  • Line a rimmed baking sheet with a dry clean kitchen towel (or parchment paper) and sprinkle liberally with flour. Use a bench scraper to divide dough into four to six pieces. Begin gently rolling each piece under the palms of your hands into a rope, then continue rolling until it is ½ inch in diameter. Use the bench scraper to cut ropes crosswise into 1-inch pieces. Roll a cut side of each dumpling against the tines of a fork with your thumb (each piece will have ridges on one side and an indentation on the other). Set gnocchi in a single layer on the prepared baking sheet. If not cooking immediately, cover with plastic wrap and refrigerate up to 2 hours.
  • Bring a large pot of water to a boil, then add a generous amount of salt. Working in small batches, add gnocchi and cook until they float to the top, about 2 minutes. Remove gnocchi with a slotted spoon and gently shake off excess water before placing in a large pasta bowl. (If not serving immediately, plunge gnocchi into an ice-water bath to stop the cooking. Once completely cool, drain thoroughly, toss with a little extra-virgin olive oil, and refrigerate in a covered container for up to 3 hours. Reheat slowly on the stove, with the serving sauce or melted butter. Freezing gnocchi is not recommended.) Toss with pesto while boiling remaining gnocchi.
  • Once the last batch has been boiled, drained, and tossed with pesto, divide gnocchi among bowls and serve at once, garnished with basil.

HOMEMADE GNOCCHI WITH TOMATO-PESTO CREAM SAUCE



Homemade Gnocchi with Tomato-Pesto Cream Sauce image

If you're looking for a homemade gnocchi, this is it! The gnocchi are tender, and the sauce is delicious! It's definitely NOT a low-fat recipe, but you can always adjust to your liking. I usually top this off with some grilled chicken or shrimp, but you might decided to make a separate meat entree. For best flavoring, use all of the ingredients mentioned.

Provided by hanhgirl417

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 1h15m

Yield 6

Number Of Ingredients 22

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

Steps:

  • 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.

Nutrition Facts : Calories 618.6 calories, Carbohydrate 56.2 g, Cholesterol 110.2 mg, Fat 36.6 g, Fiber 4.9 g, Protein 17.7 g, SaturatedFat 17.2 g, Sodium 535.1 mg, Sugar 2.5 g

POTATO GNOCCHI IN PESTO CREAM SAUCE



Potato Gnocchi in Pesto Cream Sauce image

This is a delicious, warm and comforting food! Very filling...quick and easy. If you are wanting to try something new, please give this a try! Of course you can make your own gnocchi and pesto, but in a time pinch... the pre-made stuff works just fine. Pesto from the refridgerated section of the market works much better than a jarred pesto sauce. Fresher is also better. I like to serve this with baked acorn squash. This dish actually reheats pretty well the next day, too!

Provided by Jennibear

Categories     One Dish Meal

Time 11m

Yield 3 , 3 serving(s)

Number Of Ingredients 6

1 (16 ounce) package gnocchi
1 (8 ounce) package fresh basil pesto (in the refridgerated section of the grocery)
1 cup cream (you can also use half and half or milk)
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Fill a saucepan with water and bring to a boil. Add lots of salt to the boiling water to help flavor the gnocchi. While the water is heating, get a sauce pan and whisk together the pesto, cream, salt and pepper over medium heat. Bring the sauce to a low boil and be sure to stir frequently. Turn down the heat to a low simmer. Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes. The gnocchi will float to the top when they are done. Drain. Add the gnocchi to the pesto cream sauce. Stir to combine. Top with parmesan cheese. Enjoy!

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  • Add unpeeled, whole potatoes to a large pot. Add cold water and fill pot so that water fills about 1 inch above potatoes. Place on stove and set to medium-high so that water begins to boil. Boil until potatoes are completely cooked, about 45 minutes. While potatoes boil, you can work on making the pesto (see instructions below).
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