Rich, savory, earthy, creamy - this Golden Potato Gnocchi with Arugula Pesto hits all the right spots. Thanks to Blackbelly Market for the recipe.

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
1 hr
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.

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  • Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.

  • Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.

  • Roll ropes out at 3/4" to 1" thickness. Chop into 1-inch rectangles.

  • Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).

  • Once floating, remove with a slotted spoon and shock them in a bath of ice water.

  • Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.

  • Saute the gnocchi in the pan with remaining butter until they're golden brown.

  • Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.

  • Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.

Nutrition Facts

416 calories; protein 13.3g 27% DV; carbohydrates 52.7g 17% DV; fat 17.3g 27% DV; cholesterol 158.5mg 53% DV; sodium 372.8mg 15% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2016
Shockingly easy. I made with sautéed sugar snap peas red peppers cherry tomatoes and spicy sausage. Froze the excess gnocchi. Read More
(3)

Most helpful critical review

Rating: 1 stars
07/31/2018
I made this recipe and had great difficulty. I can usually follow recipes to a tea and am pretty successful but not this. The russet potatoes were not cooked enough after 35 minutes which made them lumpy even after I used my vitamix to soften and blend. The dough required 2 extra cups of flour because it was so sticky this in turn made the gnocchi very dense as opposed to fluffy and light. I'm not happy with how it turned or at all and will be trying a different gnocchi recipe. Very disappointed. Not sure if I did something very wrong but I don't recommend this! Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/17/2016
Shockingly easy. I made with sautéed sugar snap peas red peppers cherry tomatoes and spicy sausage. Froze the excess gnocchi. Read More
(3)
Rating: 5 stars
10/08/2016
I have always made gnocchi by baking the potatoes first. I'd remove them from the oven and immediately cut in half lengthwise to allow the steam to escape. When ready to handle I'd then scoop out the insides and spread on the counter to allow more moisture to escape. This recipe worried me a bit given it directs boiling the potatoes. After they were ready I placed the whole potatoes on a cutting board and once cool enough to touch I used my vegetable peeler to remove all the skins then cut in half as usual and allowed them to release steam. I don't have a ricer so I used a large grater to grate the potatoes directly onto my counter top. Because I was having friends for dinner who are GF I used gluten free flour as a one-for-one replacement in this recipe. Doing so meant I had to continue to add more GF flour and potato starch to help the dough become more dry and tacky. Also used one egg and one egg yolk mixed together to try to cut down on the wetness of an additional egg white. Everything mixed very well together and from there the directions are perfect. When I pan-seared the gnocchi after boiling I used a small amount of olive oil in which I warmed fresh thyme to help release the herb's flavor. I also added some slices of bacon before tossing in the gnocchi. It was PERFECT. To get the ridges on the gnocchi after cutting the dough into 1" squares roll each piece against the backside of a fork's tines. This is a time-consuming recipe but if you make this batc Read More
(2)
Rating: 5 stars
04/10/2018
This was very good. I used premade sweet potato gnocchi. Over did the pesto a bit but truly worth it. Read More
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Rating: 5 stars
05/20/2019
Good recipe! This was my first time making gnocchi I used instant mashed potatoes (time restraint) and it still came out really good! Real potatoes as the recipe called for would be even better. Liked the versatility of seasonal vegetables I used closer to 3 cups of veggies (asparagus broccoli and onion) skipped the scallion (didn't have any on hand) and next time will toss in a leek. Rich and filling meal:-) Read More
Rating: 1 stars
07/30/2018
I made this recipe and had great difficulty. I can usually follow recipes to a tea and am pretty successful but not this. The russet potatoes were not cooked enough after 35 minutes which made them lumpy even after I used my vitamix to soften and blend. The dough required 2 extra cups of flour because it was so sticky this in turn made the gnocchi very dense as opposed to fluffy and light. I'm not happy with how it turned or at all and will be trying a different gnocchi recipe. Very disappointed. Not sure if I did something very wrong but I don't recommend this! Read More
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