Recipe courtesy of Ashley Archer

Basil Gnocchi

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 servings
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For the Gnocchi:

1 1/2 cups instant mashed potatoes

1 cup packed fresh basil, plus more for garnish

1 large egg, beaten

1/4 cup grated pecorino cheese, plus more for garnish

Kosher salt

1 cup all-purpose flour, plus more for dusting

For the Sauce:

1/4 cup extra-virgin olive oil

1/4 cup pine nuts

Kosher salt

3 shallots, diced

3 cloves garlic, minced

1/4 cup dry white wine

2 pounds heirloom tomatoes, cut into pieces

Freshly ground pepper


  1. 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.
  2. 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).
  3. 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.
  4. 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.