Instructions: Makes 8 servings. OVO-LACTO
GNOCCHI: Boil potatoes with plenty of water until soft; drain and cool. Peel and puree potatoes through food mill or ricer. Add flour, egg and mashed garlic. Mix until dough begins to stick together, adding more flour if necessary. Do not overknead dough. It should be soft but not sticky, and the less flour added, the lighter the gnocchi will be.
Cut dough into several pieces. On lightly floured board, roll pieces with both hands into logs the width of a thumb. Cut logs into 1-inch pieces. With index finger, press gnocchi on the curved part of the fork to give them a shell shape. Boil gnocchi in a large pot of salted water. The gnocchi are ready when they float to the surface of the boiling water. Drain and serve with pesto sauce.
PESTO: In food processor combine all ingredients except cheese; process until smooth. Add cheese and process just to blend.
Makes 1 1/4 cups pesto and 8
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