Fluffy Potato Gnocchi With Pistachio Pesto | TASTE
Potato gnocchi are an easy entry point into the world of fresh pasta cookery.
Ingredients
- 3 lg Russet potatoes (about 1 1/2 pounds), pierced with a fork
- ¾ c all-purpose flour, plus more for dusting
- 1 egg, lightly beaten
- 1 c Pistachio Pesto (recipe to follow)
- 2 c unsalted and shelled roasted pistachios
- 2 sm cloves garlic, peeled
- ½ c fresh mint leaves
- ½ c freshly grated Pecorino Romano
- ⅓ c extra-virgin olive oil
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