FeedingTheFiya

Gnocchi w/ Thai Basil and Cilantro Pesto

Servings	Prep Time
4People	5Minutes

Cook Time

1 & 1/2Hours

Servings	Prep Time
4People	5Minutes

Cook Time

1 & 1/2Hours

Ingredients

Gnocci

Thai Pesto

Instructions

Mince the garlic and ginger.
Throw all the ingredients into a food processor.
Then blend. Add more oil until the pesto is at your desired consistency. Add the lime juice and salt to taste.
Cook and peal potatoes. See notes.
Put your potatoes through a potato ricer. If you don’t own one then press them through a sieve…It works great!
Add the beaten egg and mix until you get a solid mass.
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.
Cut the dough into four even pieces and roll them out into 1/2 inch logs.
Then cut these logs into 3/4th inch pieces
Make that signature gnocchi look by pressing the dough and dragging it against the back of a fork.
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.
In a large bowl, carefully mix the pesto in with the gnocchi.
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.

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.