Recipe courtesy of Ashley Archer
From:
Food Network Magazine
Basil Gnocchi
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- Level: Intermediate
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 513
- Total Fat
- 26 g
- Saturated Fat
- 5 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 14 g
- Cholesterol
- 55 mg
- Sodium
- 1070 mg
- Level: Intermediate
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 513
- Total Fat
- 26 g
- Saturated Fat
- 5 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 14 g
- Cholesterol
- 55 mg
- Sodium
- 1070 mg
Ingredients
For the Gnocchi:
For the Sauce:
Directions
- Make the gnocchi: Mix the instant potatoes with 1 cup hot water in a bowl using a fork; set aside until the potatoes absorb the liquid, 3 minutes. Meanwhile, puree the basil and 1/4 cup cold water in a blender until smooth. Stir the basil puree, egg, pecorino and 1 tablespoon salt into the potato mixture.
- Mound 3/4 cup flour on a surface; add the potato mixture and knead together until smooth, gradually adding the remaining 1/4 cup flour. Divide the dough into 3 portions; roll each into a 1-inch-diameter log (dust with flour, if needed). Cut each log into 1/2-inch pieces; place on a parchment-lined baking sheet and refrigerate while making the sauce (or freeze up to 1 month).
- Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the pine nuts; fry until toasted, swirling the pan. Transfer the nuts with a slotted spoon to paper towels and season with salt. Add the shallots and garlic to the pan and cook until soft, 3 minutes. Add the wine and bring to a boil. Add the tomatoes, season with salt and pepper and toss; cook until the tomatoes are just soft, 2 more minutes.
- Cook the gnocchi in a large pot of salted boiling water until tender, about 1 minute after they float to the surface. Drain and toss with the sauce. Top with the toasted pine nuts and more basil and pecorino.
