Pesto and Gnocchi
Details
Ingredients
- 1 cup almonds, blanched and peeled
- 2 teaspoons coarse sea salt
- 2 cups mint leaves
- 4 cups garlic chives, chopped
- 1 cup Parmigiano, grated
- 750 ml extra virgin olive oil
- 4 cups water
- 4 cups flour
- 12 eggs
- 2 cups Parmigiano
- 6 ounces butter
- 1/2 cups sage, chopped
- 1 lemon, juiced
- 2 lemon, zested
- nutmeg
- white pepper
- salt
Directions
- Toast the almonds to a light brown.
- Add the almonds and sea salt to a food processor and blend to a paste.
- Add one cup of garlic chives and process to a paste.
- Add the remaining garlic chives, mint and Parmigiano and process, pulsing, while drizzling in olive oil. Use enough oil to have a little floating on top and a sauce consistency.
- Combine all the ingredients, except the flour, in a sauce pot and place on high heat.
- As soon as the boiling point is reached, add the flour and stir with a heavy wooden spoon until smooth and the mixture pulls away from the sides and bottom of the pot.
- Remove from heat.
- Beat in 12 eggs, one at a time, and lastly add 2 cups Parmigiano. The mixture should be smooth and shiny.
- Check seasoning and add more salt if needed.
- Transfer to a piping bag. Pipe into boiling water, using a paring knife to cut 1 inch rounds.
- Once the gnocchi float, allow to cook another minute until they begin to puff.
- Transfer the gnocchi to an ice bath, drain and toss in olive oil.
- Optionally, sauté them in butter to get them hot and then toss with the pesto.