Homemade Gnocchi with Pesto and Mushrooms

Yussi Weisz Recipe By
  • Cooking and Prep: 20 m
  • Serves: 8
  • Contains:

These gnocchi from scratch are perfect for any meal, but especially for Shavuot. You can even freeze them once boiled and save them for when you need them!

Ingredients (18)

Gnocchi

For Frying

Pesto

Start Cooking

Prepare the Gnocchi

  1. Combine potatoes, egg, flour, salt, and olive oil in a bowl. Knead until dough forms a large ball.

  2. Take small segments of dough and roll into snakes.

  3. Use corn flour to sprinkle on surface and cut the snakes into half-inch pieces.

  4. Bring a large pot of water to a boil, and add salt to taste and one to two tablespoons of olive oil.

  5. Drop in the gnocchi carefully one at a time, and let cook for three to five minutes until they have risen to the top. Remove with slotted spoon and toss in corn flour.

  6. Melt butter in a frying pan.

  7. Add garlic, Parmesan cheese, and mushrooms.

  8. Stir, and add gnocchi over a medium-high heat until golden brown. Remove from pan.

Prepare the Pesto

  1. Combine basil, olive oil, garlic, red pepper, and salt in a food processor. Pulse until smooth, adding olive oil as needed to reach desired consistency.

  2. Plate with pan-fried gnocchi and top with pine nuts.

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