Basil Gnocchi
Votes: 1
Time: 45 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Italian gnocchi are so delicious and versatile that they should definitely be a part of your diet. They can be made in large quantities and frozen, or boiled in smaller portions as needed and served with a variety of sauces, in soups, or as a side dish. The most summery and flavorful option is basil gnocchi. Chop the herb and mix it into a dough made from potatoes, flour, and cheese. Roll out the dough and cut into small dumplings. Boiled basil gnocchi are simply amazing! Serve them with tomato sauce and sprinkle with toasted pine nuts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Gnocchi
- 1.5 cups instant mashed potatoes (flakes)
- 1 cup fresh green basil, plus extra for serving
- 1 large egg, beaten
- 1/4 cup grated Pecorino cheese, plus extra for serving
- 1 cup flour + a little for working with
Sauce
- 1/4 cup olive oil
- 1/4 cup pine nuts
- 3 shallots, diced
- 3 cloves garlic, crushed
- 1/4 cup dry white wine
- 900 grams of non-hybrid tomatoes, cut into pieces
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Recipes with similar ingredients: mashed potatoes, eggs, Pecorino Romano cheese, premium flour, pine nuts, shallots, garlic, white wine, tomatoes, gnocchi (dumplings), basil
Cooking the dish according to the recipe:
- Prepare the gnocchi: Dissolve the potato flakes in 1 cup of hot water, stir with a fork, and let sit for 3 minutes to absorb all the liquid. Meanwhile, puree the basil and 1/4 cup of water in a blender until smooth. Stir the chopped basil, egg, grated cheese, and 1 tablespoon of salt into the mashed potatoes.
- Place 3/4 cup flour on a work surface. Add the potato mixture and mash until smooth, gradually adding the remaining 1/4 cup flour. Divide the dough into 3 portions. Roll each portion into a long sausage with a diameter of 2.5 cm. Dust with flour if necessary. Cut each sausage into 1.5 cm thick pieces. Place them on a baking sheet lined with waxed paper and refrigerate while you prepare the sauce. Alternatively, you can freeze it for up to 1 month.
- Prepare the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the pine nuts and toast them, shaking the pan occasionally. Using a slotted spoon, transfer the nuts to paper towels and season with salt. Add the onion and garlic and cook until soft, about 3 minutes. Then pour in the wine and bring to a simmer. Add the tomatoes, season with salt and pepper, and stir. Cook for another 2 minutes to soften the tomatoes.
- Cook the gnocchi in a large saucepan of salted water until tender, about 1 minute after they float to the surface. Drain and toss the gnocchi with the sauce. Sprinkle with toasted pine nuts and pecorino cheese.
Author of the recipe - Ashley Archer – culinary producer.
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