September 26, 2009

Weekend recipe – Gnocchis with Pesto

Gnocchis are a lot easier than I thought. Like, super easy. To whit:
2 medium potatoes
1 c flour
1 egg
1/4 tsp salt

Nuke the potatoes until they’re cooked through. About 8 minutes in a normal microwave. Poke some holes in ’em first!

Get the skin off (with a paring knife or your fingers or whatever – try not to burn yourself too badly) and mash the potatoes in a bowl. Throw away the skin. Add the egg and the flour and the salt. Mix/knead until you have a smooth, non-sticky dough. Add a bit of flour if needed. Make long snakes out of the dough about 3/4″ thick, and cut into whatever size pieces floats your boat. Now boil ’em until they float up from the bottom.

Boom! Gnocchis!

Now for the sauce. Put all of these in a food processor or blender:
-1/4c olive oil
-1/4c shredded romano cheese
-2 tsbp almonds
-4 or 5 Roma tomatoes
-8 basil leaves
-1/4 tsp ground red pepper
-1/4 tsp salt
-2 or 3 cloves of garlic

Blend the crap out of it until it’s a smooth pesto-ish consistency. Put on top of gnocchis. Consume!

This is so good you might not even notice that it’s semi-healthy. And it’s so easy even Millertime could make it!

Enjoy the weekend, everyone.