February 22, 2023

Potato and Emmer Gnocchi with Mint-Pistachio Pesto

Emmer Farro
Print Recipe
4 people


  • 2 pounds russet potatoes about 2 large ones
  • 1 egg beaten
  • 1/4 cup Bluebird Hard White Flour plus 2 tablespoons
  • 1/4 cup Bluebird Emmer Flour plus 2 tablespoons
  • 1/4 teaspoon sea salt
Mint Pistachio Pesto
  • 1/2 cup olive oil extra virgin
  • 1/4 cup almonds toasted
  • 3/4 cup pistachios toasted
  • 1/2 cup mint leaves packed
  • sprinkle red chili flakes
  • salt and pepper to taste
  • curls Parmesan Reggiano made with peeler, for garnish
  • handful cherry tomatoes cut in half-optional, for garnish
  • extra mint leaves cut into ribbons-optional for garnish


  • Preheat the oven to 350 degrees.
  • Pierce the potatoes all over with the tines of a fork and bake in the oven directly on the rack for about an hour (flipping them after 30 minutes) until they are tender.
  • While still hot (and using towels to protect yourself) slip the potato skin free from the potato and discard.
  • Run the potato through a ricer or food mill and cool on a baking sheet.
  • Stir in the egg and flour and lightly knead into a cohesive ball.
  • Transfer to a wooden board and divide dough into 8 pieces. Roll each piece into a long rope about 1″ in diameter. When all the balls are rolled out, cut off gnocchi into approximately 3/4″ pieces.
  • You can cook as is, or, if desired, use a fork to press down gnocchi lightly dragging slightly back to shape them. Alternatively you can pick up the gnocchi and roll them off the tines of the fork for a different look.
  • At this point, you can lay some parchment down on a baking sheet and freeze the gnocchi (make sure they are not touching each other). When frozen, you can transfer them to a zip lock bag and use within 3 months.
  • If cooking right away, bring a large pot of water to a boil. Season generously with salt and add gnocchi in two batches. Wait until they float to the surface and then after they’ve been there about a minute, taste one, it should be light and fluffy, not dense. Scoop them out and transfer to a bowl.
  • Toss with 1/2 to 3/4 of the mint-pistachio pesto (see recipe below) depending on how much pesto you like, you can easily freeze the rest.
Mint Pistachio Pesto Method
  • Preheat oven to 350 degrees
  • Spread nuts onto a baking pan and toast lightly.
  • Set a timer for 4 minutes and check. If not lightly brown, bake pistachios for one more minute. Almonds take about ten minutes total.
  • In a food processor, add oil, chilli, mint and nuts.
  • Pulse to chop into a chunky or smooth pesto, your choice!
  • Season with salt and pepper