New American cuisine

Medium

Potato Gnocchi With Broccoli Pesto

Name: Potato Gnocchi With Broccoli Pesto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: New American
Ingredients: Bake Potatoes; 1 cup Rock Salt; 4 Potatoes ㅤ; Broccoli Pesto; 7 tbsp. Olive Oil ( 2tbsp with garlic 5 tbsp with basil); 3 Garlic cloves; 1 cup Cooked Broccoli; 2 cup Small Basil; 1/4 cup Parmigiano-Reggiano Cheese; 1½ tsp. Lemon Zest; Fried Sunchoke Chips; 1 cup Sunchoke Chips; 1 tsp. Salt; Potato Gnocchi; ㅤ ㅤBake Potatoes; 1/4 cup Flour; 1 Large Egg; 2 tbsp. Olive Oil; 1 tsp. Butter; 1 tsp. Salt; 1 tsp. Chile Flakes; 1/2 cup Cooked Broccoli; 2 tbsp. Pasta Water; 1/2 half Lemon Juice; 15 tbsp. Parmesan Cheese; Garnish; 1 tbsp. Parmesan Cheese; Basil Leaves ㅤ; Lemon Zest ㅤ; Fried Sunchoke Chips ㅤ ㅤ

Chef Weston Ludeke

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Homemade potato gnocchi with pesto is a dish you can easily throw together by yourself. The broccoli pesto is a novel idea, and a great way to maximize the nutritional value without wasting any of those greens. It is not only easy to eat, it is easy to make! The fluffy texture of the potato gnocchi takes this dish to another level of comfort and adds a bit of lavishness with the scattering of crispy sunchoke chips.

Recipe

PRE TIME: 30 min

COOKING TIME: 15 min

TOTAL TIME: 45 min

2 SERVING

Ingredients:

Bake Potatoes
1 cup Rock Salt
4 Potatoes ㅤ
Broccoli Pesto
7 tbsp. Olive Oil ( 2tbsp with garlic 5 tbsp with basil)
3 Garlic cloves
1 cup Cooked Broccoli
2 cup Small Basil
1/4 cup Parmigiano-Reggiano Cheese
1½ tsp. Lemon Zest
Fried Sunchoke Chips
1 cup Sunchoke Chips
1 tsp. Salt
Potato Gnocchi
ㅤ ㅤBake Potatoes
1/4 cup Flour
1 Large Egg
2 tbsp. Olive Oil
1 tsp. Butter
1 tsp. Salt
1 tsp. Chile Flakes
1/2 cup Cooked Broccoli
2 tbsp. Pasta Water
1/2 half Lemon Juice
15 tbsp. Parmesan Cheese
Garnish
1 tbsp. Parmesan Cheese
Basil Leaves ㅤ
Lemon Zest ㅤ
Fried Sunchoke Chips ㅤ ㅤ

Directions:

Step 1

Place the washed potatoes wiped dry on a bed of rock salt to allow the potatoes to cook evenly and bake in the oven until tender.

Step 2 - Broccoli Pesto

Blending garlic with the olive oil then add your broccoli trimmings and blitz together. The mix will be pretty thick, add half your basil at a time, and more olive oil if needed.

Step 3

Squeeze in your lemon and finally fold in the Parmesan and lemon zest. (Note: Broccoli stalks are just as high in vitamin A, vitamin C, fiber, potassium, and folate as the floret.)

Step 4

Slice the sunchokes into thin rounds (1/16 thick), place them in cold water immediately to prevent discolouring. Rinse and drain the sunchokes then pat dry with paper towels.

Step 5

Deep fry your sunchokes in hot oil (225 °C ) stirring them around to keep them separated, cook for around 4 minutes until golden brown all over. Using a skimmer transfer the chips to kitchen paper and sprinkle with salt set aside. Bring a large pot of water to the boil.

Step 7

Make your gnocchi when the potatoes are cooked, split the potatoes open to allow the steam to escape then scooping out the flesh and lightly mash them (you can use a ricer or food mill) in a bowl.

Step 8

Then start by adding a little flour at a time gently blending into your potato mash. Add the Parmesan and an egg. At this point you should that it starts forming a nice soft dough.

Step 9

On a floured board roll out your gnocchi dough until it is approx. ½ inch thick. Cut your dough into 1inch width strips then roll each strip into a rope with your hands then cut into even size pieces.

Step 10

Score each piece by rolling the individual gnocchi dough over the back of a fork, this helps the gnocchi to hold the sauce better later on.

Step 11

Add the gnocchi to the water and cook until all gnocchi has floated to the top (about 5 mins), remove them from the water, and toss in a dash of oil.

Step 12

Add a knob of butter to your medium hot saute pan, melt and heat it until it turns a light brown, place the gnocchi in with the nutty butter and allow each piece to take on a slight crispy golden layer.

Step 13

Add the broccoli florets warm it up, toss them together then add some of your pesto sauce. Gently toss the pan again to allow the sauce to coat the gnocchi but don't overcook it as this can discolor your pesto. (Note: add a couple of tbsp of your pasta water to help the sauce come together just before you serve on your plate.)

Step 14

Serve with a garnish of grated Parmesan, the crispy sunchoke chips, fresh basil leaves, and lemon zest.

Step 15

Enjoy!