Gnocchi Portofino

Prep Time:

90

Cook Time:

15

Serves:

2

Level:

Beginner

Tag:

Vegetarian

ABOUT THE RECIPE

INGREDIENTS

  • 1 ½ lbs russet potatoes (about 2)

  • 2 cups (250 g) all purpose flour

  • 1 egg, beaten [not in ingredients kit]

  • 2 oz extra virgin olive oil

  • salt & pepper to taste

  • 3 oz basil pesto ligure

  • 1 cup of cherry tomatoes

  • 1 tablespoon pine nuts


TOOLS:

  • medium pot for potatoes and gnocchi

  • slotted spoon or strainer

  • saucepan

  • potato ricer, food mill, or cheese grater

  • cutting board

  • knife

  • gnocchi board

PREPARATION

Wash the potatoes, place them in a pot with cold water and bring to a boil, then lower to a simmer and cook for about 40 minutes or until easily pierced with a fork with no resistance. Drain the potatoes and let cool down.


MAKE THE SAUCE

Meanwhile, place a saute pan over medium heat and add 2 tablespoons of olive oil. Add the cherry tomatoes and cook, stirring frequently, for about 15 minutes.

Add a small ladle of water from the potato pot and then cover the pan; let the cherry tomatoes simmer for 8-10 minutes or until soft. Remove from heat.

Add the basil pesto to the pan and mix well.


SHAPE THE GNOCCHI

Fill a pot with salted water for cooking the gnocchi; bring to a boil.

Use a potato ricer or food mill to process the potatoes into a fine meal. If you don’t have a ricer or food mill, you can cut each potato in half lengthwise and grate the cut-side through a cheese grater (while holding the peel-side with a towel, since it’s hot!); the peel won’t go through the grater.

Place the processed potatoes on a cutting board and add flour, egg, and a pinch of salt. Using a folding motion, gently bring the ingredients together to form a dough.

Shape the gnocchi by taking a portion of the dough, nudging it into a rope ½-inch thick, and cutting the rope into 1-inch long “pillow” shapes.


COOK THE GNOCCHI & PLATE

Drop the gnocchi into the boiling water and cook for about 3-5 minutes or until they float to the surface. Remove them with a slotted spoon and add them to the pan with the sauce. Taste for seasoning and add salt & pepper as necessary. Plate and garnish with a handful of pine nuts on top.

Book a private class
for your team or your friends

Whether it's a birthday celebration, father's day, or simply miss your friends, let us set up a private cooking class with you with any chef around the world.