Ask Chef Walter: Gnocchi with Pesto lesson – Chef Walter Potenza

by Executive Chef Walter Potenza

Friends:

In the heart of your cozy kitchen, amidst the comforting aroma of simmering sauces and the rhythmic clatter of utensils, lies the scene of your culinary passion. Here, you orchestrate a symphony of flavors, transforming simple ingredients into culinary masterpieces. Today, your focus is crafting pillowy-soft gnocchi, a tender embrace of potato and flour bathed in a vibrant green blanket of homemade pesto. With each precise motion, you infuse your creation with love and creativity, turning your kitchen into a sanctuary of taste and satisfaction. 

Follow me in my kitchen, and together, embark on a journey through the artistry of homemade gnocchi with pesto, a testament to our culinary prowess and dedication to the joy of cooking.

Serves 8

Potato Gnocchi with Basil Pesto

You can make the gnocchi up to 12 hours ahead, spread them out in a single layer on a floured tray, cover them with a towel, and refrigerate them until needed. Alternatively, you can place the gnocchi tray directly in the freezer and freeze it until it is solid, then store it in freezer-safe bags for up to 1 month; do not defrost frozen gnocchi before boiling.

For the gnocchi:

2 and 1/4 pounds Yukon gold potatoes, skin on or Idaho type

Ten ounces (2 and ¼ cups) unbleached (00 Flour or all-purpose flour, plus extra if needed). 

For the pesto:

1 cup plus two teaspoons extra-virgin olive oil

½ cup pine nuts (beware of the Chinese import of questionable quality)

Two and ½ cups tightly packed young basil leaves (2 large bunches)

Two garlic cloves peeled

¼ teaspoon salt

½ cup freshly grated Parmigiano Reggiano

1 cup freshly grated Pecorino Romano

 To cook the gnocchi:

Two tablespoons salt

Make the gnocchi: Place the potatoes in a 4-quart pot and cover with cold water. Bring to a boil and cook until tender, about 30 minutes. Drain, peel, pass through a ricer onto a counter, and cool to room temperature. Add the flour and knead until smooth, adding a little flour if the dough is sticky. (Test the gnocchi by dropping a few in boiling water before shaping all the dough; add more flour if the gnocchi is too wet, but be careful: the more flour you add, the heavier the gnocchi will be). Roll into 10 logs, cut each log into 1-inch pieces, and toss with flour on a baking sheet.

Make the pesto: Heat a 6-inch skillet over a medium flame. Add two teaspoons of the olive oil and the pine nuts and cook for 5 minutes or until the pine nuts are golden, stirring often. Process the toasted pine nuts to a paste in a food processor with the basil, garlic, and 1/2 teaspoon of salt. Gradually pour in the remaining cup of olive oil while the motor is running; the mixture will emulsify.

Transfer the pesto to a serving bowl and stir in the Parmigiano and Pecorino with a fork. (The pesto keeps in the refrigerator for up to 1 week as long as it is topped with a thin layer of olive oil; it can also be frozen for up to 1 month if the Parmigiano and Pecorino have not been stirred in.)

When you are ready to cook the gnocchi, boil 8 quarts of water. Add the two tablespoons of salt. Drop in the gnocchi and cook until they float to the surface for about 1 minute; remove with a slotted spoon to a bowl. Fold in the pesto with a rubber spatula (you may not need all of it), dilute with as much of the gnocchi water as needed to create a light, flowing consistency, and serve hot.

You are done!

{Image Attribution via F + K }