I was 16 years old when for the first time in my life I had fresh homemade gnocchi. It was at my aunts house. I was so amazed, by those soft bites of potato dough! My aunt Patricia is from Perugia Italy and oh Gosh does she know about homemade pasta.
So today I have this easy recipe for homemade gnocchi served with a fresh sauce that I saw on Rachel Rays Magazine.
The dish is fresh, believe me it’s easy and the only challenging thing about it is that you have to share the pot with the family!
Ingredients (3 people)
For the gnocchi
3 medium russet potatoes
1/2 teaspoon salt
1 cup all-purpose flour
For the sauce
2 corns on the cob
3 tablespoons pistachios
2 tablespoons pumpkin seeds (pepitas)
1/2 cup Parmesan cheese
1 / 2 green bell pepper chopped
1/2 cup basil leaves
1/2 cup mint leaves
1 - 2 cloves garlic
juice of one lime
Salt - Pepper
Extra Virgin Olive oil
2 chopped tomatoes
1/2 chopped onion
How to make
Preheat the oven to 375 degrees.
Spread a baking pan with parchment paper and sprinkle some Kosher Salt in the center of the pan. Lay the potatoes on top of the salt and prick them all over using a fork. Bake for 45 minutes or until the potatoes are fork tender. Let them sit in room temperature until they are cool enough to handle.
Peel them and puree them using a fork or if you have the potato ricer. The puree must be as smooth as possible, if you have lumps of potato then your pasta will be well with tiny potato pieces inside..
Beat the egg using a fork and add the salt. Spread the potato puree on a surface and add the egg mix. Stir to combine.
Add 1/2 cup of the flour and stir still with a fork. Add the remaining flour and fold the dough using your hands. Knead until the dough is not sticky, add some more flour if needed (not too much though). The dough should be soft and when you press your finger into it, it should come out clean. Divide the dough into 6 pieces.
Click on image to enlarge.
Flour a surface and roll each piece into “snakes”.
Cut the gnocchi with a knife. Transfer them on a baking tray covered with parchment paper and sprinkle a little flour.
Boil plenty of water, add salt and when it comes to a boil add the gnocchi. When the gnocchi are starting to float count 30 seconds and remove them with a slotted spoon and add them to the prepared sauce.
Boil plenty of water add salt and when it comes to a boil add the corn. Boil for 10 minutes and strain. Grease a baking pan and cook the corn slightly just to get some color.
Drag a knife along the corn cob and keep the corn in a bowl.
Using a nonstick frying pan dry roast the peanuts and pumpkin seeds until fragrant. Transfer to a food processor or a blender.
Add the basil, mint, cheese, pepper, garlic, lime juice, salt and pepper. Add gradually the olive oil as you chop until you have a pesto kind of sauce. Add to the bowl with the corn and stir.
Using another bowl add the chopped tomatoes with the onion.
Serve the gnocchi with the corn pesto, add the fresh tomato sauce and plenty of freshly ground pepper and grated parmesan cheese.
Have a wonderful weekend!