Potato Gnocchi with Pesto

Name: Potato Gnocchi with Pesto
Yield: Serves 4 to 6 as a main course
Cuisine: Europe, Italian
Ingredients: 2 cups, packed fresh basil leaves; 2 medium cloves, garlic; 2 tablespoons, pine nuts; 1/2 cup, olive oil; 1/4 cup, grated Parmesan cheese; , Table salt; 2 pounds, russet potatoes (or other baking potatoes), washed; 1 1/4 cups, unbleached all-purpose flour, plus more as needed; 1 teaspoon, table salt, plus more for cooking liquid

Main Courses
Europe
Italian
Fruits & Vegetables
Potatoes
Vegetarian

Appears in Cook's Illustrated March/April 1995

For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require the least possible amount of flour to form a coherent dough.

SERVES 4 to 6 as a main course

TIME 2¼ hours

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