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Sunday Dinner: Gnocchi with Pesto

gnocchiA few weeks ago, I decided that it was time to make my own gnocchi (potato dumplings). I'm not really sure what made me decide it, but somehow I knew it was time. Since I'd never made them before I decided to pick a recipe that I knew would be simple and yet tasty. So I pulled out Mark Bittman's trusty yellow primer, How to Cook Everything and got started. To see step by step pictures on how I made gnocchi with pesto, plus get a great basic recipe to try on your own,

Top with a quick and easy pesto.

Also, be sure to check out reader Crispet1's HUGE gnocchi family affair (eight potatoes!). Great photos of what she's dubbed gnocchi mania.

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mollymoreen mollymoreen 5 years
i made this last night and it was an EPIC FAIL. the gnocchi disintegrated in the boiling water, and so i added more flour to the mixture, which made them stay together a bit better but they just tasted like potato mush. i was so hoping that this recipe would work and it just didn't.
Maggie100181 Maggie100181 8 years
I always add potato starch and potato flour...
PoohBare PoohBare 10 years
I'm adding this to my menu this week. My husband is going to be so stoked! If the pesto is will be right up our alley.
michstines michstines 10 years
I'm making this new food :)
Pinkgirl88 Pinkgirl88 10 years
I made it last night- gnocchi was Divine, the pesto was a little garlicky for me TINA!
Juicy23 Juicy23 10 years
Hmmmm...? I think I will try this!
riotgeek riotgeek 10 years
I adore gnocchi.
crispet1 crispet1 10 years
Sarah, it went great! Thanks for asking. Feel free to see my post in Kitchen Goddess. The link was just added to this post by Yum!
SaRaH-22 SaRaH-22 10 years
remember crispet we were talking about this last week!! how was your gnocchi's with the fam?
Food Food 10 years
What's your technique? I actually have the WS ricer (is yours different than the one pictured above?) and it is terrible with peels. It just clogs and is a mess making it a much more cumbersome step than peeling. Maybe I should give it another try...
pinkandgreenj pinkandgreenj 10 years
The peeling is a superfluous step if you have a ricer. The William Sonoma ricer will do the peeling (and ricing) for you. Just plop in the potato and out comes peel-less potato rice. Perfect for mashed taters, gnocci, etc. I didn't believe it until I tried it and I won't peel another potato for mashed potatoes, etc. again. Nice recipe though and exactly what I had for dinner on Friday!
Pinkgirl88 Pinkgirl88 10 years
I LOOOOOOOVE Gnocchi... I might make that tonight. MY boyfriend is a little sick maybe this would cheer him up. TINA!
Desirella Desirella 10 years
I love gnocchi but have never made it myself so I'm boiling the potatoes as I type, hopefully it will turn out yummi! Thanks for the recipe!
arianell arianell 10 years
Ha, how weird. I just made gnocchi with pesto before reading this.
Fidgit Fidgit 10 years
Although I have made gnocchi with potato many times, I have also found recipes that instead use instant mashed potato flakes as a time saver! There is not much difference in taste. I generally prefer gnocchi made with ricotta cheese anyways, they seem to be a lot lighter.
WhatTheFrockBlog WhatTheFrockBlog 10 years
How To Cook Everything is such an awesome book. Everyone should own it.
esmy-J esmy-J 10 years
Yes i think I should try this. It looks really good :D
yayita yayita 10 years
I love this recipe and it doesnt look that dificult, just need patience and to take your time otherwise it can be ruined
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