Pesto Gnocchi with Haricots Verts and Grape Tomatoes

Pesto Gnocchi with Haricots Verts and Grape Tomatoes

I’ll never forget a spectacular, sunny October day several years ago when we hiked through the Cinque Terre on the Italian Riviera. The five villages, nestled along cliffs overlooking the beautiful Mediterranean Sea and connected by a walking trail, attract many tourists throughout the year. There are few road into “The Five Lands” that are accessible by car, so visitors typically access the villages by train or on foot. The hike through the area is an all-day affair but is worth the effort. The vistas are breathtaking!

The Cinque Terre sits in the Liguria region of Italy. Given its proximity to the sea, seafood is plentiful in the local cuisine. Locals cultivate grapes and olives on the heavily terraced landscape. The area is also known for pesto, the delicious sauce made from fresh basil, pine nuts, garlic, olive oil, and Pecorino or Parmesan cheese.

Cinque Terre

My memory of that day in Cinque Terre takes me to back to a small trattoria where we enjoyed a fantastic lunch of gnocchi with pesto and fresh local seafood. The photograph above shows the view from the restaurant.

The lunch we enjoyed in the Cinque Terre that day inspired today’s post. Gnocchi is not difficult to make, but it requires a little time. I find that making gnocchi is a great way to spend a rainy Saturday afternoon. This recipe makes more gnocchi than you’ll need for this recipe but it will keep several days in the refrigerator. Feel free to halve the recipe if you don’t want leftovers.

The photographs below show step-by-step instructions for making gnocchi.

Gnocchi

After potatoes are done, press them through a potato ricer. If you don’t have a ricer, a food mill will work. Also, most everyone has a larger fine mesh strainer. Potatoes can be pressed through a strainer with the back of a large spoon.

Gnocchi

Spread riced potatoes on a cooking sheet to cool completely.

Gnocchi

When potatoes are completely cool, form them into a mound and create a well in the middle of the mound.

Gnocchi

Pour beaten egg into the well.

Gnocchi

With a pastry cutter, start incorporating the egg into potatoes.

Gnocchi

When the egg is mostly incorporated, start adding flour 1/2 cup at a time. Continue working dough with pastry cutter.

Gnocchi

When all flour is incorporated, knead until the dough is smooth and mostly dry on the surface. If dough feels tacky to the touch, add a small amount of flour at a time until the surface of the dough feels relatively dry.

Gnocchi

Cut dough into four portions.

Gnocchi

Work with one dough portion at a time and cover the remaining portions with plastic wrap. Roll dough into a long, even log with your hands  to a 3/4 inch diameter.

Gnocchi

Cut log into 1/2 to 3/4 inch pieces.

Gnocchi

Roll each piece of dough against a gnocchi board or a fork to create ridges. The ridges help sauce to adhere to the surface.

The gnocchi can be prepared ahead of time for this dish. After cooking the gnocchi, place them on a baking sheet with a thin layer of olive oil. Toss them around so they are lightly coated with the oil. This will prevent them from sticking together. Keep them in the refrigerator until you are ready to use them.

This dish is so worth the effort if you enjoy a weekend cooking project. Gnocchi with pesto really can’t be beat!

Pesto Gnocchi with Haricots Verts and Grape Tomatoes

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Yield: 6 servings

Ingredients

For the gnocchi:

3 large russet potatoes (about 2 pounds)

2 large eggs, beaten

1 1/2 cup unbleached all-purpose flour

1 teaspoon salt, plus 1 tablespoon for water

For the pesto:

2 cups basil leaves, packed

1 large clove garlic

1/4 cup chopped, toasted walnuts

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon fresh lemon juice

1/2 teaspoon lemon zest

2/3 cup extra virgin olive oil

1/2 cup grated Parmesan cheese

For the dish:

1/2 pound haricots verts

2 tablespoons unsalted butter

3 cups cooked gnocchi

1 tablespoon extra virgin olive oil

1 pint grape tomatoes, cut in half lengthwise

Pesto to taste

Grated Parmesan cheese

Salt and pepper

Instructions

For the gnocchi:

1. Peel potatoes and cut into 1 1/2 inch pieces. Make sure all pieces are similar in size.

2. Place potatoes in a medium large pot of cold water. Add 1 tablespoon of salt and bring to boil. Reduce heat and simmer for 15 to 20 minutes or until potatoes can be pierced with a knife tip with no resistance.

3. Drain potatoes and place on baking sheet. Let them sit for two to three minutes so all moisture evaporates from surface of potatoes.

4. Push potato pieces through a potato ricer onto a baking sheet. Alternatively, you can use a food mill or push potato pieces through a larger fine mesh strainer with the back of a large spoon. Spread riced potatos in an even layer on baking sheet and let cool completely.

5. Form cooled potatoes into a mound on a large cutting board or a counter top. Make a well in the middle of the mound. Pour beaten egg in the center well and start blending with a pastry cutter.

6. When the egg is dispersed through the potato, start adding flour in 1/2 cup increments, incorporating each addition with pastry cutter. When all flour is added, start kneading dough with hands until completely blended. Dough should not be tacky, so if it feels too moist add a little flour at a time until it feels dryer to the touch.

7. Form dough into a loaf shape and cut into four equal portions.

8. Set three portions of dough aside and cover with plastic wrap. Place one portion on cutting board and start rolling the dough into a log shape. Continue rolling log until it is roughly 3/4 inches in diameter.

9. Cut log into 1/2 to 3/4 inch pieces with a sharp knife. Using your thumb, roll each piece of dough against a gnocchi board or a fork. Place gnocchi on a floured baking sheet until you are ready to cook.

10. Bring a medium large pot of water to boil. In batches, drop gnocchi into water. Using the end of a wooden spoon, gently stir gnocchi around to make sure they don't stick to the bottom of the pot. The gnocchi will rise to the top of the water when done.

11. Prepare a baking sheet with a thin layer of olive oil. Place cooked gnocchi on an oiled baking sheet. Toss gently to coat gnocchi with oil. Set aside until ready to assemble the dish or refrigerate if you are making them ahead of time.

For the pesto:

1. Combine basil, garlic, walnuts, salt, pepper, lemon juice, and lemon zest in the bowl of a food processor. Process until finely chopped.

2. While processing, slowly add olive oil until well blended.

3. Transfer pesto to a bowl and add Parmesan cheese. Stir until blended. Set aside.

For the dish:

1. Bring a medium pot of water to a boil. Prepare a ice bath in a bowl with water and ice. Blanch haricots verts in boiling water for three to four minutes. Remove from water and place immediately in ice bath to stop cooking. Remove from ice bath and set aside.

2. Melt butter in a large non-stick skillet over medium high heat. Add gnocchi to skillet and cook for four to five minutes, tossing gently, until gnocchi are slightly browned.

3. Heat one tablespoon of olive oil in another large skillet. Add haricots verts and tomatoes and cook for two to three minutes until warm. Add gnocchi and toss. Add pesto to taste and mix well. Remove from heat and serve immediately. Season with salt and pepper to taste and garnish with grated Parmesan cheese.

http://www.southernboydishes.com/2013/09/25/pesto-gnocchi-with-haricots-verts-and-grape-tomatoes/

Comments

  1. The appearance of gnocchi and the recipes incorporating it have always intrigued me. It just looks so good. I’ve never made it but did venture to buy some ready made and found it to have the texture of dense uncooked dough. I’m thinking this can’t be right. So, can you please describe for me what it is supposed to be like. I’d like to try your recipe, but am apprehensive after that experience.

  2. What a gorgeous view fro the trattoria! Looks like a breathtaking hike and well worth it! Sometimes you have to wonder if the atmosphere and view make the dish so memorable, but I can definitely see that this dish would be memorable no matter what the view. What an unusual and delicious looking dish!

  3. This looks scrumptious, Bill! I’m going to have to get one of those groovy gnocchi thingies because my fork method just massacres everything! ;-)

  4. OMG! The very first vivacious photo is as yum as it gets!
    This is a fantastically helpful, useful recipe where I got to fill up all my senses :)
    …………….
    And you have a new follower (stalker) from this moment on; you’re stuck with me for the rest of your life :)

  5. I just found your site on Tastespotting. Your shot stopped in in my tracks! Love it. And I love love love home-made gnocchi. I have never been to Cinque Terra, but I do love Italy.

  6. I have tried gnocchi in restaurants a few times, but they were very heavy. I didn’t like them. Your gnocchi looks so perfect and pretty! I am definitely willing to give it a try at home. Bookmarking this recipe! Thanks for sharing.

  7. Wow, that’s a party right there Bill. I really like the pesto with the gnocchi, must be so flavorful.
    I agree with John, your first picture is beautiful and the lighting works so well. May I ask you what time of the day you took that picture?

  8. Great light on that top picture! I haven’t made gnocchi in ages, and have never dressed it with pesto. This whole dish looks wonderful – excellent stuff. I haven’t been to Italy in years, and need to go again just to eat (well, and look at the art). ;-)

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