Cooking with Therese

Pesto Gnocchi 

Nicole here, back again after an extended leave from writing and cooking. As of late, I have been as passionate as ever about food and beverage pairings, especially after a recent discovery of a food allergy and subsequent dietary change. After much frustration and at times challenging food selections, I am revisiting this space in hopes to continue to offer creative menu options made from a selection of local and fresh ingredients.

Cooking with Therese- will be an ongoing special series that will be featured in the Cooking with Colour food blog. Spending an afternoon cooking in the kitchen with family and dear friends is a priceless pastime and an activity that is extremely fulfilling for me, as it is one of those rewarding experiences that involves generations of learning in the kitchen together. Today, Therese and I made homemade pesto gnocchi. While I admit that I usually purchase pre-made gnocchi from the grocer, the lightness of these bite-size gnocchi pieces are like tasting light and airy pillows in a succulent pesto sauce. This recipe is a lovely summer teaser amid Canada’s winter season.  

Alcohol Pairing: Rose

Yields: Approximately four servings

What you Need:

Tools

Potato Ricer

Gnocchi Board (Alternatively you can also use a fork for this process)

Gnocchi

4 medium sized boiled potatoes (bake potatoes for gluten free option)

1 ½-3/4 cups of “00” bread flour (use a mix of white rice flour & sweet rice flour for gluten free option) For a full gluten free gnocchi recipe, please visit the following website 

1 egg

Parmesan cheese

Pesto

1 bundle of fresh basil

1 package of pine nuts

3 tbsp. olive oil

2 anchovies

How to Make it Happen:

1. Wash, peel and boil the potatoes under tender. Once cooled, pass each potato through a ricer- this process is an important step as it adds air to the potatoes, making them light and fluffy for your gnocchi.

2. Add the bread flour (or combination of rice flours) to the existing potatoes until they are blended together. If needed, add more flour to absorb the moisture of the potatoes.

3. Next, add 1 egg to the mixture and chill the batter for a minimum of thirty minutes.

4. While the batter is settling, warm the pine nuts in a frying pan on the stove top for a few minutes until the pine nuts exude their nutty aroma.

5. In a blender, add the basil leaves, roasted pine nuts, olive oil and anchovies until the ingredients are finely combined and smooth.    

Adding olive oil, pine nuts & anchovies to fresh basil 

6. Remove the gnocchi mixture from the fridge and divide the mixture into four equal parts as this will make it easier to work with the dough in order to assemble the gnocchi pieces.

7. Roll the dough into ½ inch logs and cut into 1 inch pieces, or gnocchi ‘do-da’s’ as they are called in Therese’s kitchen.

Creating the gnocchi ‘do-da’s’

8. Prepare a cooking tray with waxed paper to place the completed gnocchi pieces.

9. Using the gnocchi board (or a fork), individually drag each of the 1-inch pieces across the board/fork using your thumb and slight pressure. This creates a textured ridge on the exterior of each gnocchi and an airspace within its center. 

Potato gnocchi’s after using the gnocchi tool

10. Place the gnocchi pieces in a pot of salted, boiling water and cook for 3-4 minutes (or until the gnocchi pieces float to the surface of the pot. Add some of the boiling cooking water to thin the concentration of the pesto sauce and toss in the gnocchi pieces. Serve warm with fresh grated Parmesan cheese.