potato gnocchi with carrot top pesto

How To Make potato gnocchi with carrot top pesto

• Step 1
  For the gnocchi, cut the potatoes into chunks. Place them in heavily salted cold water and place on the stove. Cook until they are soft when pierced with a fork.
• Step 2
  Drain the potatoes and put them through a ricer into a bowl. Do not press them down; keep them nice and fluffy. Place in the freezer until fully cooled.
• Step 3
  Make the Carrot Top Pesto. Place all ingredients except oil in a food processor. Drizzle the olive oil into the food processor while it is running until the pesto is mixed well. Taste and adjust for salt. Set aside.
• Step 4
  Mix the eggs and Parmigiano together on a clean surface. Dump out the bowl of potatoes and make a well in the middle.
• Step 5
  Pour in the egg mixture and add 1 cup of flour. Start incorporating the ingredients together, add another cup of flour, and keep kneading and rolling the dough.
• Step 6
  Add more flour and keep kneading until the dough is no longer tacky but feels slightly moist. Form the dough into large logs and cut into little tater tot-sized nuggets. Place on a floured baking sheet in a single layer.
• Step 7
  Place a large pot of water on the stove and salt it vigorously. While the water comes to a boil, place the pesto in a skillet over low heat.
• Step 8
  Add the gnocchi to the boiling water and reduce the heat. Do this in batches so they don't get stuck together. When they have risen to the top of the water, let them cook a little longer until they puff up. Don't take them out too fast, or they won't be cooked all the way through and will be very dense.
• Step 9
  Remove them with a slotted spoon and stir them into the pesto. Remove the gnocchi and garnish with more Parmigiano.
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