Get ready to Gnocch your Socks Off with this Potato Perfection! 🥔🍝😂
**Gnocchi in Basil Pesto Recipe**
**Ingredients:**
**For the Gnocchi:**
- 3-4 Large Potatoes
- Water for cooking
- 1-2 tsp salt
- 4-6 tbsp refined flour
- Salt to taste
- 1/2 tsp crushed black pepper
- 1/2 egg, whisked (optional)
- Extra flour for dusting
- Salted water for boiling
**For the Basil Pesto:**
- 1 1/2 cup basil leaves
- Iced water for shocking
- 60 gm Parmesan cheese
- 1/2 cup extra virgin olive oil
- 2-3 tbsp roasted pine nuts
- 2 tsp chopped garlic
- Salt to taste
- 1/2 tsp crushed black pepper
- Juice of 1/2 lemon
**Other ingredients:**
- Reserved Pasta liquid for cooking
- Parmesan cheese for garnish
- Salt & pepper to taste
**Method:**
1. **Prepare the Gnocchi:**
- Wash and clean the potatoes, then cook them in a pressure cooker with salt until completely done.
- Drain and let them cool, then peel the potatoes and mash them while still hot using a grater or potato ricer.
- Mix in flour, eggs (if using), salt, and pepper to form a dough. Dust with flour and shape into small pillows.
- Boil in salted water until they rise to the surface, about 2 minutes. Remove and set aside.
2. **Make the Basil Pesto:**
- Pluck basil leaves and shock them in ice-cold water for 2 minutes. Drain and pat dry.
- Blend basil leaves, Parmesan cheese, olive oil, pine nuts, garlic, salt, pepper, and lemon juice until smooth. Adjust consistency with more olive oil if needed.
3. **Prepare Gnocchi Pesto:**
- In a pan, simmer pasta water with 2-3 tbsp of basil pesto.
- Add cooked gnocchi and simmer for 2 minutes on low heat. Add cream and reduce until sauce coats the gnocchi.
- Adjust seasoning with salt and pepper. Serve hot, garnished with Parmesan cheese
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