Ingredients
- 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
Methods
- 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
