Potato Gnocchi with Pesto

Homemade gnocchi is the kind of hands-on dish that seems like it would take a family of gray-haired aunts to make. But these featherlight potato dumplings, tossed with fragrant basil pesto, are remarkably easy to shape. You can make the gnocchi up to 8 hours in advance and refrigerate them until 1 hour before cooking.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Potato Gnocchi with Pesto
Review 1 for Potato Gnocchi with Pesto
5 out of 5
5 out of 5
TheLisaNix
Small Town, TX
August 16, 2010
Would You Recommend? Yes
0points
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Yummy Deliciousness!
August 16, 2010
Having never made gnocchi before, I was a bit apprehensive. However, this recipe is full-proof and really easy! The gnocchi turned out perfectly and the basil pesto was a delicious compliment. The only adjustment I made was to use "OO" Flour as opposed to regular unbleached flour. Needless to say, everyone - including my 4 year old and 18 month old - thoroughly enjoyed their dinner (even though it was "GREEN!") and I got a pat on my back for making homemade pasta and pesto!
Review 2 for Potato Gnocchi with Pesto
5 out of 5
5 out of 5
Soeharto
usa
July 1, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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made gluten-free
July 1, 2010
The pesto was great and adding the water from cooking the gnocchi makes the pesto perfectly creamy!
I attempted to make this gluten-free because my dad is allergic and traditional gnocchi is just potato. It worked out wonderfully. It took me 3 hours mainly because of basically grating the potatoes through our sieve, and I did a double recipe when in reality the original recipe serves 4 easily (i couldn't imagine only 2 russet potatoes doing the trick). However the ricer would've been a great time saver and practice will help too.
Here are some tips and changes I made. I used a combination of flours including potato starch, soy flour, a gluten bread mix (rice flour, xanthan gum, etc). I needed a little more to make a proper dough so I added potato starch until no longer impossibly sticky. It also says to wait 1 minute after floating to the top but I had to wait closer to 8 because they floated up very quickly.