Pesto
2 cups basil leaves
1/2 cup extra virgin olive oil
3 tablespoons pine nuts
2 ounces grated Parmesan cheese
Salt and pepper
Blend all ingredients except salt and pepper in a blender. Add salt and pepper to taste.
Gnocchi
2 (1 lb) russet potatoes
1 1/4 cups flour, plus extra for rolling
1 teaspoon salt
Bake potatoes at 400 degrees for 1 hour. Cut them in half and scoop out the flesh; discard the peels. Press the potato flesh through a potato ricer into a large bowl. Sprinkle with salt and flour. Knead to form a soft dough. Flour your counter and divide the dough into 4 pieces. Roll each piece into a half inch diameter snake and cut into 1/2 inch pieces. Boil in salted water until they float, 1 1/2 to 2 minutes. Drain and toss with pesto.
2 cups basil leaves
1/2 cup extra virgin olive oil
3 tablespoons pine nuts
2 ounces grated Parmesan cheese
Salt and pepper
Blend all ingredients except salt and pepper in a blender. Add salt and pepper to taste.
Gnocchi
2 (1 lb) russet potatoes
1 1/4 cups flour, plus extra for rolling
1 teaspoon salt
Bake potatoes at 400 degrees for 1 hour. Cut them in half and scoop out the flesh; discard the peels. Press the potato flesh through a potato ricer into a large bowl. Sprinkle with salt and flour. Knead to form a soft dough. Flour your counter and divide the dough into 4 pieces. Roll each piece into a half inch diameter snake and cut into 1/2 inch pieces. Boil in salted water until they float, 1 1/2 to 2 minutes. Drain and toss with pesto.
Comments