Homemade Gnocchi With Pesto

While it might look intimidating to make homemade Gnocchi, it's so easy and so WORTH IT! As Madonna says: "Don't go for second best, baby!", so why going for store bought Gnocchi when you can make this pillow-shaped gold at home?

It’s the first time I’m making homemade Gnocchi and I can tell you only one thing: It’s SO WORTH IT!

It’s so easy to make but turns out to be gold in little edible pillows, It’s like a magic!

As Madonna said: “Don’t go for second best baby”, why go for some regular store-bought Gnocchi when you can make your own amazing homemade Gnocchi with Pesto!

Recipe for Gnocchi dough is down here, the Pesto recipe is one of the previous posts.

Also: This recipe can even be vegan! just remove the cheese from the Pesto and you have a great vegan meal!

Gnocchi dough:

Ingredients:

• 500 gr. Potatoes

• 150 gr. Flour

Preparation:

1. Cook the potatoes (skinless) in boiling water for 20-30 minutes, until fully cooked.

2. While the potatoes are still hot, pass the potatoes through a potato ricer (if not, use a strainer and a back of a spoon or grate them).

3. Add the flour and mix until a fluffy dough forms.

4. Let rest for 10 minutes.

5. Cut dough in half and roll into 2 cm. thick roll and cut Gnocchi 2*2 cm. Repeat process with other half of the dough.

6. Flour the surface generously and let rest under a towel for 5 minutes.

7. Bring 3 liters of water to a boil and cook Gnocchi for 2-3 minutes, until floating.