International Gnocchi with Pesto

Gnocchi with Pesto

Gnocchi and pesto are two things that once you learn them, you'll make them over and over again. They are classics and you couldn't ask for a better person than Andrea to learn from. You'll see when you watch the video that there is a key, inexpensive gadget that makes all the difference in the world in the light texture of the gnocchi. Watch and see.

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About Andrea

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  • benatti
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  • benatti's
  • inman square restaurants
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  • about andrea benatti
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  • best of boston 2009
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Gnocchi with Pesto

Gnocchi and pesto are two things that once you learn them, you'll make them over and over again. They are classics and you couldn't ask for a better person than Andrea to learn from. You'll see when you watch the video that there is a key, inexpensive gadget that makes all the difference in the world in the light texture of the gnocchi. Watch and see.

About Andrea Benatti

Andrea Benatti is originally from Modena, Italy (home of balsamic vinegar). He has brought some wonderful authentic recipes with him to America. His fantastic restaurant, Benatti , offers up fresh, aromatic and absolutely delicious Italian dishes. Named one of the 50 Best Restaurants to try in 2009, in "Boston Magazine," you will find that with one bite of Andrea's dishes you're in heaven - exactly the feeling you should get from a perfect meal.

Recipe

Ingredients

Gnocchi

  • About 2 lbs all-purpose flour, unbleached
  • 2 lbs Idaho potatoes
  • 2 eggs
  • salt to taste

Pesto (makes 2 cups)

  • 1 generous handful of fresh basil
  • 8 oz pine nuts
  • 1 cup grated fresh Parmigiano Reggiano cheese
  • 2 cloves of garlic, finely minced
  • salt & pepper to taste
  • 1 cup extra virgin olive oil

For Finishing Pesto on the Stove

  • 1 tbsp of butter
  • a splash of heavy cream
  • about 1/4 cup chicken stock
  • handful of Parmigiano Reggiano cheese
  • salt & pepper to taste
  • a drizzle of olive oil on finished dish and sprig of fresh basil for plating

Special Equipment

  • ricer
  • food processor

How-to

Make the Dough

  1. Boil potatoes with skin on for 30-40 minutes or until fork tender
  2. Let potatoes cool slightly and peel them with a knife
  3. Make a bed of flour with about 1 lb of the flour
  4. Put each potato through a ricer over the bed of flour. Try to distribute the potato evenly over the flour
  5. Break the eggs over the potatoes and beat the eggs into the potatoes with a fork
  6. Remove the excess flour around your work area and blend together the dough with your hands. Get messy!
  7. Work together until the consistency is soft. You can always add flour if it's still too sticky. If it's too hard, add a little more potato.
  8. Cut a piece of the dough and begin to roll it out with your hands into a long, snake-like shape
  9. Cut into simple 1/2" simple, rustic pieces
  10. Add some flour to them after you cut them so they don't stick

Boil the Gnocchi

  1. Boil a pot of salted water
  2. Add gnocchi to the boiling water
  3. As soon as the gnocchi rises to the top of the pot, they are done (about 40 seconds or so)

Make the Pesto

  1. Add basil, pine nuts, chopped garlic, Parmigiana Reggiano cheese, salt & pepper to a food processor
  2. Process the mixture and slowly drizzle in the extra virgin olive oil. Stop when it's fairly thick if you want to finish in a sauté pan like Andrea does

Finish the Pesto on the Stove

  1. Heat a saute pan on the stove
  2. Add 1 large spoonful of pesto and a tablespoon of butter
  3. Add a splash of cream and about 1/4 cup of chicken stock to the pan
  4. Season with salt & pepper
  5. Pour the cooked gnocchi in the sauce. Cook for about 20-40 seconds

Plate and Serve

  1. Put your gnocchi on a large plate for family style or on smaller plates for individual portions
  2. Garnish with a sprig of fresh basil
  3. Finish with a drizzle of extra virgin olive oil

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Comments (5)

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  1. sandrarodrich:

    Thank you guys and Andrea for sharing this amazing recipe!! Me and my husband just spend the afternoon cooking the gnocchi and eating them!! It was so delicious and fun to do! Just spectacular! (Aug 7, 2010 9:41:41 PM)

  2. krm000:

    im drooling. (Feb 6, 2009 7:46:26 PM)

  3. donna:

    I had this meal last night, prepared by Andrea, and it was amazing! I thought I would never finish the generous portion but one by one the delicious little gnocchi disappeared. I will definitely make this dish. (Jul 2, 2008 6:24:41 AM)

  4. ksokol:

    I know I didn't make this nearly as well as he did, but it was still absolutely delicious. This recipe makes a lot of gnocchi, though freezing them to keep for later is a bad idea. (Jun 16, 2008 4:49:00 PM)

  5. carla:

    This is so fun to watch! you can't help but feel so into Andrea's cooking and love for food. Can't wait to try his restaurant soon. (Jun 11, 2008 10:02:57 AM)