Gnocchi w/ Thai Basil and Cilantro Pesto

This plate of Gnocchi With Thai Pesto was apart of my submission to IL Desco’s Italian Dinner Competition.

The competition post is here.

Winter is coming. My garden, although once vibrant green, is now taking on a more…brown and black color. Not pretty. The bugs that once took delight in eating my plants have taken their free loading selves elsewhere. I needed to do something before they wilted into nothingness. I needed to make pesto. A lot of pesto. If my herb garden was gonna go out…they where going to go out in a blaze of glory!

As for the gnocchi part of the dish. I needed a way to deliver the pesto into your mouth that wouldn’t take away from the freshness of the herbs. Enter the pillow like texture of the gnocchi.

Gnocchi With Thai Pesto

Both Gnocchi and Pesto are Italian. Mine is Thai. Few reasons for this.

  1. My normal basil plant had fell ill and passed away from the unrelenting cold. Thai basil was still alive though.
  2. I had to make this dish match the theme of my competition dinner. Which was “Italian Inspired” but “Thai Executed.”
  3. I’m dating a Thai woman and have since lost all free will to make my own decisions (JK…but not really).

Gnocchi With Thai Pesto

Let me explain the two components to this dish.

  • Gnocchi: An Italian pasta that is made from potatoes, flour and eggs. Super light with mini crevasse that hold the accompanying flavors.
  • Pesto: An Italian sauce that traditionally consists of grounded basil, garlic and pine nuts that is then blended with Parmesan and olive oil.

For my recipe, I stayed true to the gnocchi but gave the pesto a Thai flavor profile by changing just about…everything. After that, I just mixed them together and Ta-Da! Gnocchi With Thai Pesto! Oh ma Gawd…So freakin good!

Gnocchi With Thai Pesto

Ok, now here is where I’m going to be upfront with you guys. The pesto was easy to make. You put everything in a food processor. Turn it on. Done. The gnocchi however…not so much. It wasn’t hard but did take a little bit of time. Delicious but again…took some time. I have never bought the pre-made ones from the super market but if you have and are ok with it then I say go for it. However, if it is not fluffy and doesn’t almost melt in your mouth…then you need to make this. Or, just make the pesto and slap it on anything you please!

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Gnocchi w/ Thai Basil and Cilantro Pesto
Gnocchi w/ Thai Basil and Cilantro Pesto
Print Recipe
Servings Prep Time
4 People 5 Minutes
Cook Time
1 & 1/2 Hours
Servings Prep Time
4 People 5 Minutes
Cook Time
1 & 1/2 Hours
Gnocchi w/ Thai Basil and Cilantro Pesto
Gnocchi w/ Thai Basil and Cilantro Pesto
Print Recipe
Servings Prep Time
4 People 5 Minutes
Cook Time
1 & 1/2 Hours
Servings Prep Time
4 People 5 Minutes
Cook Time
1 & 1/2 Hours
Ingredients
Gnocci
Thai Pesto
Servings: People
Instructions
  1. Mince the garlic and ginger.
    Gnocchi With Thai Pesto
  2. Throw all the ingredients into a food processor.
  3. Then blend. Add more oil until the pesto is at your desired consistency. Add the lime juice and salt to taste.
    Gnocchi With Thai Pesto
  4. Cook and peal potatoes. See notes.
    Gnocchi With Thai Pesto
  5. Put your potatoes through a potato ricer. If you don't own one then press them through a sieve...It works great!
  6. Add the beaten egg and mix until you get a solid mass.
    Gnocchi With Thai Pesto
  7. Add the flour a little bit at a time and knead until you have a solid mass. It should take no more than 5 minutes. Don't overdo it or your gnocchi will be tough.
  8. Cut the dough into four even pieces and roll them out into 1/2 inch logs.
  9. Then cut these logs into 3/4th inch pieces
    Gnocchi With Thai Pesto
  10. Make that signature gnocchi look by pressing the dough and dragging it against the back of a fork.
    Gnocchi With Thai Pesto
  11. In a pot of boiling water, cook the gnocchi until it floats and then another minute after that (5-7 minutes total). Drain. Be careful to not overcrowd the pot.
  12. In a large bowl, carefully mix the pesto in with the gnocchi.
    Gnocchi With Thai Pesto
  13. If you want to save the gnocchi for another use: spread them out on parchment paper (I used aluminum) and freeze. When they have frozen, you can then transfer them into a bag.
    Gnocchi With Thai Pesto
Recipe Notes

To cook the potatoes: depending on the size, you can boil for 30-40 minutes or bake at 425F for 45-60 minutes. Until fork tender.

After peeling the potatoes, I used exactly 1lb. The flour needed may change depending on how much you are using.

For the flour, use semolina if you can get it. I couldn't find any and found AP flour to work fine.

I watched Byron Talbott's video for instructions and gnocchi recipe.

 

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