Gnocchi con Pesto di Rucola (Gnocchi with Arugula Pesto)
- Complexity: easy
- Srv: 6
- By: Sergio Santillanes
- 2 1/2 pounds Washington Russet potatoes
- 4 egg yolks
- 1 1/2 cups all-purpose flour
- Salt and pepper to taste
- 3 cups packed baby arugula leaves
- 2/3 cup olive oil
- 6 ounces (1 1/2 cups) grated Pecorino cheese
- 2 ounces (1/3 cup) pine nuts, toasted
- 1 1/2 tablespoons grated lemon zest
- 3 cloves garlic, peeled
- Salt and pepper, to taste
- Additional Pecorino cheese for garnish
Scrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3-inch chunks. Place potatoes in large saucepan or pot and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes.
Drain potatoes well and turn into large bowl. Beat egg yolks and gradually stir into potatoes until blended. Stir in flour. Season with salt and pepper. Do not overmix. Divide dough into three portions.
On lightly floured work surface, using the palms of your hands, roll each portion of dough to a rope about ½ inch in diameter. Cut 1-inch pieces. Place gnocchi on lightly floured baking sheet. Repeat with remaining dough. Place gnocchi in freezer until hard.
Meanwhile prepare Pesto by combining all Pesto ingredients in food processor fitted with metal blade. Blend until pureed. Set aside.
To prepare, fill large saucepan or pot 2/3 full of water. Bring to boiling. Add enough gnocchi to fill but not overcrowd. Simmer until gnocchi floats, about 5 to 7 minutes. Repeat with remaining gnocchi, if needed. Drain well and turn into large bowl.
While Gnocchi are cooking, heat pesto in saucepan or skillet. Pour over gnocchi in bowl and gently toss until all gnocchi are coated with pesto.
Grate a small amount of Pecorino cheese over each serving.