Pesto and Gnocchi


Servings: 8


For the Pesto
  • 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
For the Gnocchi
  • 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


For the Pesto
  1. Toast the almonds to a light brown.
  2. Add the almonds and sea salt to a food processor and blend to a paste.
  3. Add one cup of garlic chives and process to a paste.
  4. 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.
For the Gnocchi
  1. Combine all the ingredients, except the flour, in a sauce pot and place on high heat.
  2. 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.
  3. Remove from heat.
  4. Beat in 12 eggs, one at a time, and lastly add 2 cups Parmigiano. The mixture should be smooth and shiny.
  5. Check seasoning and add more salt if needed.
  6. Transfer to a piping bag. Pipe into boiling water, using a paring knife to cut 1 inch rounds.
  7. Once the gnocchi float, allow to cook another minute until they begin to puff.
  8. Transfer the gnocchi to an ice bath, drain and toss in olive oil.
  9. Optionally, sauté them in butter to get them hot and then toss with the pesto.

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