Recipe Courtesy of Chef Becky Selengut
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.
Garnish with the Parmesan Reggiano and optional cherry tomato halves and mint. Grind some fresh black pepper over the top.
½ cup extra virgin olive oil
¼ cup almonds – toasted
¾ cup pistachios — toasted
½ cup packed mint leaves
sprinkle of red chili flakes
salt and pepper to taste
Parmesan Reggiano curls (made with a peeler) for garnish
handful of cherry tomatoes, cut in half (optional, for garnish)
freshly ground black pepper
extra mint leaves, cut into ribbons (optional, for garnish)
Preheat the oven to 350 degrees. Spread nuts out onto a baking pan and toast lightly. Set a timer for 4 minutes and check. If not lightly brown, bake pistachios one more minute. Almonds take about 10 minutes total. In a food processor, add oil, chili, mint and nuts. Pulse to chop into a chunky or smooth pesto, your choice. Add salt and pepper and taste.