Saturday, June 22, 2013

Italian Gnocchi with Creamy Pesto Sauce!

   Italian gnocchi are dumplings made from a base of potato, flour, and eggs, which we can add to: spinach, ricotta cheese, or even truffles. I first was acquainted with gnocchi a night, when my sister cooked some. What bothered me was the dense feeling and heavy taste of every spoonful of this dish. It weighted heavy on my stomach. Not long after, I tried the gnocchi again topped with creamy pesto sauce at Signor Sassi, Zeytuna Bay—they were soft, so light. Today I met the challenge to copy their recipe! You can judge yourselves, but as for me, I’m damn satisfied!

(Follow my recipe word by word)


For Gnocchi
About 1kg or 5 medium sized potatoes
2 cups of flour + more for dusting (about 1 cup)
1 large egg

For Creamy Pesto Sauce
4 branches of Basil
1 clove of garlic
2 tbsp of pine nuts
1/3 cup of olive oil
1 ½ cup of grated parmesan
½  medium sized potato
1 cup of cream

-Preheat oven to maximum heat. Bake the potatoes in their skins until tender, about an hour (better than to boil for same amount of time).

-Let cool for a while and peel while still warm with the help of a knife.

-Immediately pass the 5 potatoes through a ricer on a bowl—cut the potatoes into rings to ease the task. Let cool completely.

Meanwhile, prepare the sauce:
- Combine the basil, pine, and garlic in a food processor and pulse until roughly chopped. Add the olive oil, parmesan cheese, and the half of a potato. Pulse again until mixture becomes homogeneous. Heat the cream in a saucepan over low heat until simmer. Pour half of the hot cream into the food processor with the basil pesto. Transfer to a large serving bowl.

-Put the potato on a clean surface and sprinkle with the flour.
-Break the egg in a bowl; add one drop of distilled white vinegar, and a pinch of salt. Whisk with a fork then top to the potato and flour.

-Knead the dough until smooth not elastic—do not overwork. Dust with flour if it is still sticky.

-Divide the dough into parts, Roll each in a thin rope, and cut each rope into about half the size of your pinky finger.

-Gently press the back of the fork onto the pieces in order to give the typical Gnocchi design.

-Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a slotted (perforated) spoon serve in dishes.

Et Voilà

No comments: