Gnocchi with Traditional Pesto Recipe
Recipe by Chef Shaun O’Neale–
Winner of MasterChef USA Champion Season 7
- 2 medium russet potatoes, baked and cooled
- 1 large egg, beaten
- 1/4 cup flour, plus more as needed and for dusting
- Salt to taste
- 2 tablespoons butter
- 1 cup basil
- 1/4 cup mint
- 1/4 cup pine nuts, toasted
- 1/4 cup parmesan cheese
- 2 teaspoons red pepper flake
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Parmesan strips, peel strips off a wedge with a vegetable peeler
- Micro basil or small basil leaves
To make the gnocchi: Remove the flesh of the potato from the skins and cut into chunks, press through a ricer into a large bowl. Make a well in the potatoes and add the egg to the well, sprinkle the flour over the potatoes and slowly start to mix with a fork making sure the egg and flour are fully incorporated adding a little more flour as needed. Lightly flour your work surface and lightly need the dough until you have a uniform and consistent dough. Place in a floured bowl and place a towel on top and place in the fridge for 1 hour. Remove the dough from the fridge and cut into quarters. Roll the dough into a long tube like a snake about 1/2 inch wide and the cut 1 inch long gnocchi. Lightly roll the gnocchi on a gnocchi board or on the back of the tines of a fork to create light grooves. Lightly flour and place on a floured baking sheet. Repeat the process with the remaining dough.
To make the pesto: Place the basil, mint, pine nuts, cheese, pepper flake in a processor and pulse to start chopping. Add the lemon juice and the olive oil and process until fully combined and the herbs are finely chopped and a sauce forms, you may need to add a little oil if the mixture looks dry. Transfer to a bowl and place in the fridge until ready to use.
To cook the gnocchi: In the CookCraft 8qt stock pot of salted boiling water add several handfuls of the gnocchi and cook for about 90 seconds, in the CookCraft 10inch Fry Skillet heat the butter until it is foaming, use a slotted spoon or spider to transfer the gnocchi to a skillet over medium high heat and sear until just crisp. Add a couple spoonfuls of the pesto. Cook for about 60 seconds or until the pesto coats all of the pasted and is warmed. Plate in a large bowl and garnish with strips of parmesan made with a vegetable peeler and micro basil.