How to Make Gnocchi al Pomodoro


 

 

SpoonFed: Via Saveur

This recipe calls for the use of baked potatoes, which gives a much lighter dough for the gnocchi, and the addition of cream to the pesto, which helps mellow the bitterness of the herbs. 7-video-gnocchi-al-pomodoro-800x533 4 baking potatoes 2⁄3 cup flour Salt 2 tbsp. pine nuts 2 cloves garlic 2 cups packed basil leaves 1⁄2 cup olive oil 2 tbsp. parmesan 1⁄4 cup heavy cream 1. Preheat oven to 350°. Pierce potatoes with tines of a fork, then bake for 40 minutes or until tender. While potatoes are still hot, peel and mash them finely. 2. Combine mashed potato, flour, and 1 tsp. salt. Knead until thoroughly mixed and holding together. Roll small amounts into 1″ × 6″ “ropes”. Cut the ropes into 1⁄2″ pieces. Use a fork to make an indentation on top of each piece, then pinch between your fingers to plump them up.

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