Potato Recipes | Homemade Pesto Gnocchi
Potato gnocchi served with cherry tomatoes, a fresh arugula-pumpkin seed pesto sauce, topped with shaved Parmesan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at potatogoodness.com.
Ingredients
- 2 lbs. russet potato, baked, peeled and riced
- ½ lb. yellow potato, peeled and riced
- 2 Tablespoons whole-milk ricotta
- 1 whole egg
- 3 egg yolks
- 1½ to 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tiny pinch nutmeg
- 4 cups arugula
- ¼ cup pepita seeds
- 1 clove Garlic
- ¼ cup parmesan cheese
- 1 cup olive oil
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