Delaney and Shelby

Crispy Pesto Gnocchi

Use a fork to puncture holes in the potatoes. Bake for 60 mins or until cooked through.

Tip: If you have a potato ricer, it makes things a lot easier.

Pour flour onto a clean surface and make a well.

Add 1 1/2 cup mashed potatoes, egg, ricotta and salt into the well. Mix together and begin to knead.

Keep kneading the dough until it becomes a smooth ball and cut into 6 sections. 

Roll each section of dough into a rope and cut into bite size pieces.

Transfer onto a floured baking sheet. (Do not place pieces on top of each other, they will stick.)

Bring a large pot of salted water to a boil and add gnocchi. Cook until gnocchi floats and then remove. 

Add butter to a pan and melt on medium heat.

Once the pan is hot and the butter is bubbling, add cooked gnocchi. Lightly brown gnocchi on each side. 

Careful not to burn! Gnocchi should be a golden color.

Take the pan off the stove and toss in the sauce.

Garnish with pecorino, fresh basil, and lemon zest. 

Blend together basil, walnuts (or pine nuts), parmesan, and olive oil.

Sauté onion and garlic in butter on medium heat until translucent.

Stir in flour until well combined. Then add heavy cream and simmer for 2-3 mins. (Add more or less flour for desired consistency).

Mix in pesto, lemon juice, and pecorino. Add salt & pepper to taste.

Keep on low heat, stirring occasionally until gnocchi is cooked. 