Smile!
Ridi! Smile! Because potatoes gnocchi is the kind of thing makes you happy. It was used to say to the children in Italy where this classic dish that is comforting and delicious became part of our identity.
This time we pair it with fresh and flavorful arugula pesto, an easy way to make something delicious and light, very helpful at this time 🙂
Ingredients:
- 2 lb of potatoes
- 1 cup of all-purpose flour
- 1 egg, lightly beaten
- Salt and pepper, to taste
For the arugula pesto:
- 2 cups of arugula leaves
- 1/2 cup of grated parmesan cheese
- 1/2 cup of pealed almods
- 1/4 cup of olive oil
- 1 lemon
- Salt and pepper, to taste
Instructions:
- Begin by making the gnocchi. Boil the potatoes until they are tender, then peel and mash them while still warm. Allow the mashed potatoes to cool to room temperature.
- Once the potatoes are cool, mix in the flour, egg, salt, and pepper. Knead the dough until it becomes smooth and pliable. Remember it may stay soft.
- Roll the dough into long, thin ropes and cut them into bite-sized pieces, like little pillows. Gently roll the gnocchi on a fork to create the traditional ridged shape but if you prefer you can also leave like this.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface.
- While the gnocchi is cooking, make the arugula pesto. In a food processor, combine the arugula, parmesan cheese, almonds, olive oil, the zest of the lemon, salt, and pepper. Pulse until it becomes a smooth paste but not so smooth.
- Drain the gnocchi and add it to a pan with the arugula pesto. Toss everything together to combine.
- Serve the gnocchi in bowls and garnish with extra parmesan cheese and a drizzle of olive oil.
This recipe is a great way to enjoy the comforting flavors of potato gnocchi, paired with a fresh and flavorful arugula pesto. Buon Appetito! Do you want to make it with us? Just subcribe to our newsletter to receive the online cooking class invitation, Ciao!