Simply Potato Gnocchi With Pesto and Parmesan #5FIX

Recipe by peggy calhoun
READY IN: 25mins
SERVES: 4
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium mixing bowl, lightly beat eggs. Add potatoes and 1 2/3 cup flour. Stir until well combined and dough forms. Cover and refrigerate 15 minutes until chilled.
  • Bring 2 quarts water to boil in a four quart pot.
  • Use remaining flour to dust work surface. Transfer dough to surface, knead briefly adding flour if sticky.
  • Divide dough into four portions. Roll each portion into logs 1/2" thick. Cut each log into 1/2" wide pieces and press tops with fork to flatten slightly.
  • Cook in two batches, add gnocchi and cook 5 minutes until tender and floating to top of water.
  • Remove with slotted spoon to clean bowl. Add pesto and 1/4 cup cheese, toss with spoon until gnocchi is covered lightly.
  • Divide into equal portions into serving bowls, top with remaining cheese and serve.
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