Idaho® Potato Gnocchi with Pesto | Idaho Potato Commission
Gnocchi Boil the potatoes in 2 quarts of water in a covered saucepan until tender. Drain well. Let stand until cool enough to handle. Peel. Force the potatoes through a sieve with the back of a...
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Cooking tools:
- Pot
- Colander
- Potato ricer
- Mixing bowl
- Fork
- Slotted spoon
- Cutting board
- Chef's knife
- Food processor
- Measuring cup
- Baking sheet
- Stove
Ingredients
- <strong>Gnocchi</strong>
- 3-4 Medium Idaho® Russet Burbank potatoes
- 5 quarts Water, divided
- 3 tsp. Salt, divided
- 1 1/2 cups Flour
- 1 Tbsp. Olive oil
- 2 large Eggs, lightly beaten
- 2 Tbsp. Butter, chopped
- <strong>Pesto Sauce (makes about 1/2 cup)</strong>
- 3/4 cup Flat leaf parsley, lightly packed, thick stems removed
- 1/4 cup Pine nuts
- 1 clove Garlic, chopped
- 2 Tbsp. Parmesan cheese, grated
- 6 Tbsp. Olive oil
- 1/2 tsp. Salt
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