Genovese pesto is a culinary masterpiece that has captivated taste buds around the world for generations. Often simply referred to as "pesto," is a traditional Italian sauce originating from the Liguria region of Northern Italy. It is renowned for its vibrant green color and distinctive basil and garlic flavor. Genovese pesto is a versatile sauce used in various dishes, particularly pasta and, but it can also be used as a condiment or spread.
Gnocchi (pronounced nyoh-kee) is a type of pasta that is widely enjoyed in Italian cuisine. These small, soft dumplings are made from potatoes, flour, and eggs. Gnocchi are known for their soft and delicate texture, making them a popular comfort food in Italian cooking.
Ingredients for the Pesto
2 cups fresh basil leaves
1 clove garlic
1/3 cup pine nuts
1/2 cup virgin olive oil
1/2 tsp course sea salt
1 cup parmesan cheese (Grated)
Ingredients for the Gnocchi
2 medium sized potatoes (Yukon Gold or Russet)
1/4 cup all purpose flour
1 egg (room temperature)
Instructions for the Pesto
Gently wash basil leaves under cold water
Cover basil with 1 cup of ice
Let Basil rest in ice for 15 minutes (This prevents the pesto from turning brown)
Dry the Pesto and add to either a food processor or (ideally) a mortar / pestle
Blend garlic, cheese, pine nuts
Add the basil leaves and salt
Continue to blend until you reach a smooth consistency slowly drizzling the olive oil during the process
Transfer the pesto into a jar and cover the top 1/8 inch with more olive oil to avoid oxidation
Instructions for the Gnocchi
Boil potatoes until tender, remove from pot and cool
Once cool, remove skin and smash potatoes with a potato ricer or cheese grater
Add Egg, Flour and mix thoroughly into a stiff dough ball
Refrigerate dough for 15 minutes to make it easier to work with
Form dough into 12 inch long rolls, slice each Gnocchi into 3/4 inch pieces.
Roll each gnocchi into a floured pan using a gnocchi paddle or a fork.
Boil a pot of water, add 1 tsp salt
Add gnocchi to boiling water
When the gnocchi starts to float, cook 1 minute longer (Be careful not to overcook)
Remove gnocchi from pot, add pesto sauce and serve immediately
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