Gnocchi with Basil Pesto

Name: Gnocchi with Basil Pesto
Yield: Serves 8 to 10
Ingredients: 2 1/4 pounds russet potatoes (about 3 large); 1 large egg, lightly beaten; 2 cups all-purpose flour, plus more for kneading and dusting; Coarse salt; Basil Pesto (page 379); Basil leaves, for garnish

January 26, 2012

The hearty flavor of these dumplings lends itself to a range of preparations. Tossing with basil pesto is perhaps the most common, but gnocchi can also be served with brown butter and sage or doused in a hearty ragù, like Bolognese Sauce (page 383).

Recipe notes

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