For gnocchi: 2 lbs. Russet potatoes 1-3/4 cups gf flour* (We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour) 1 teaspoon salt
For pesto: 4 large garlic cloves, minced Kosher salt 2 cups loosely packed fresh basil leaves and flowers 1/2 cup extra-virgin olive oil 1/2 cup pine nuts
Directions
Preheat an oven to 450 degrees F. Place whole potatoes in the oven and bake for one hour. Remove the potatoes with an oven mitt and peel away the skins with a paring knife while holding them with the mitt. Place the potatoes one at a time in a large bowl and mash until all lumps are smooth or use a ricer. Let the potatoes cool for about 15-20 minutes. Sprinkle the flour and salt over the mashed potatoes and mix into a smooth dough. If the mixture is too sticky, add a little more flour. Knead as little as is necessary to get a soft dough that holds together. Divide the dough into four equal parts. Beginning with one fourth of the dough, form it into a large oval, like a thin football, then roll it with your hands into a long rope about 3/4 inch in diameter. The dough should hold together while rolling it out. If it does not, try adding a little more flour. Our dough was soft and held together beautifully. Cut the dough rope into 1” pieces with a sharp knife. Gnocchi should have grooves on the outside and be slightly indented on the underside. In this way, the gnocchi retain sauce. To create the grooves, hold a piece of gnocchi in one hand and press the gnocchi into the tines of a fork to imprint. Press slightly on the other side to create a slight pocket. Continue this process for all pieces. Set a large pot of salted water over high heat and bring to a boil. Reduce heat so that the water remains at a low boil. Add about one half of the gnocchi and cook until they rise to the top of the water, about 2 minutes. Remove them with a slotted spoon to a bowl or serving plates.
For pesto: Grind the minced garlic, salt, basil and pine nuts into a paste in a food processor. With the machine on, drizzle the oil and process to a paste. Adjust the seasoning with salt to taste. Stir the pesto just before serving.
Tips
This recipe makes a lot of gnocchi, which will freeze wonderfully.
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