Sorrento Gnocchi in Pesto Cream Sauce
  • Servings: 4 Servings
  • 1 cup wine – for the cook
  • 1 pound russet potatoes
  • 150 grams four (about 1 1/4 cup)
  • 1 large egg, lightly beaten
  • 2 Tablespoons Parmesan cheese, finely grated
  • 1 teaspoon salt
  • A few grinds of black pepper
  • A few fresh basil leaves, minced
  • 1 cup wine – for the cook
  • 1/2 cup or so of Pesto (Good quality store bought or preferably homemade)
  • 1/4 cup or so of heavy Cream
  • A shitload of Parmesan cheese, shredded or shaved
  1. In a large pan boil potatoes (with peels on) in salted water until tender when pierced with a knife. When done, drain and peel while still hot, using a paring knife and a dry kitchen towel to hold them.
  2. Immediately press through a potato ricer into a large bowl or onto a flat surface covered with parchment. Cool completely.
  3. Sprinkle a tiny bit of flour onto your work surface. Put potatoes onto surface and make a small well in the center. Add the flour, egg, Parm, salt, pepper and basil.
  4. With your hands, work flour, egg, etc. into the potatoes to make a dough. Knead until smooth, but not elastic. Dust with a bit more flour if dough is to sticky. Do not overwork the dough or you will have tough, rubbery gnocchi!!!
  5. Divide into about 4 portions and roll each portion into a rope about 1/2" thick. Cut each rope into 1/2" pieces, flicking each one aside as you go. Gently roll each piece over a gnocchi board or a fork to make the ridges.
  6. Bring a large pot of salted water to a boil and cook, in batches. Gnocchi’s are done when they float to the top, about 1-2 minutes, tops. Using a slotted spoon or mesh strainer, transfer to your sauce or to a bowl and toss with your sauce.
  7. * To make ahead: Remove from boiling water and put into an ice bath. Allow the gnocchi to sit several minutes in the ice bath before draining them. Toss the cooled gnocchi with 1/4 cup canola oil and store covered in refrigerator up to 48 hours or until ready to serve. Alternately gnocchis can be transferred, UNCOOKED to a parchment lined baking sheet and frozen. Once frozen place into a Ziploc bag and keep frozen until ready to cook.
  9. Combine pesto and cream in metal bowl or small sauce pan and set over the simmering water while gnocchi cooks. When gnocchi is done toss it in the pesto and top with the Parmesan cheese. Make it rain!
Recipe from Chef Carmen, Oasi Relais Olimpia, near Sorrento, Italy For the Potatoes Cooking Class - 113 I had the amazing privilege of taking cooking classes with Chef Carmen, in Italy. This gnocchi recipe is from her and I love making it because it brings back all of the wonderful memories from that time. The pesto cream is my no brainer recipe but I like it with the gnocchi because its good, fast, easy and not so heavy, leaving the gnocchi to still be the star of the dish. Buon Appetito! (Photo: