Gnocchi with Sun-dried Tomato and Almond Pesto recipe

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes provide a lighter flavor, while canned tomatoes are more affordable.

almonds

🥗Healthier: walnuts

💰Cheaper: pumpkin seeds

Walnuts are healthier fats, and pumpkin seeds are budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor; pecorino is a less expensive cheese.

Toast almonds in a pan for 1-2 minutes until lightly browned.

In a food processor, combine sun-dried tomatoes, toasted almonds, basil, garlic, pepperoncinis, salt, and black pepper.

Blend the mixture for one minute until coarsely chopped.

Gradually add olive oil to the mixture until it reaches a thick consistency.

Stir in grated Parmesan cheese and taste for seasoning.

Transfer the pesto to a bowl, cover, and refrigerate.

Add a pinch of salt to a pot of water and bring to a rapid boil.

Add floury potatoes to the boiling water and cook for 15-20 minutes until tender.

Drain the potatoes and check their texture; they should be firm but not hard.

Peel the potatoes and place them on a sheet pan to dry in the oven for 5 minutes.

Use a potato ricer to rice the potatoes until fluffy.

Sprinkle double zero flour over the riced potatoes.

Crack an egg into the mixture and whisk it.

Add grated Parmesan cheese and a pinch of salt to the mixture.

Gently combine the ingredients without overworking the dough.

Flour your hands and knead the dough gently until smooth.

Cut the dough into sections and roll each section into a log.

Cut the log into one-inch pieces to form gnocchi.

Use a fork to shape the gnocchi by pressing and rolling each piece.

Bring a pot of water to a medium heat and add the gnocchi.

Cook the gnocchi until they float to the surface, indicating they are done.

In a pan, heat olive oil and add the cooked gnocchi, tossing to coat.

Add the pesto to the pan and mix gently until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens