Homemade Gnocchi with Tomato-Pesto Cream Sauce recipe

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Ingredients

Gnocchi:
3 medium potatoes
1 tablespoon butter
½ tablespoon extra-virgin olive oil
1 pinch garlic salt, or to taste
1 pinch salt-free seasoning blend, or to taste
ground black pepper to taste
1 egg
2 cups all-purpose flour, or more as needed
Sauce:
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 tomatoes, diced
1 cup heavy whipping cream
1 tablespoon butter
1 cup freshly grated Parmesan cheese
½ cup prepared pesto sauce
ground black pepper to taste
1 pinch dried rosemary, or to taste
1 pinch red chile flakes, or to taste
1 pinch garlic salt, or to taste
1 pinch salt-free seasoning blend, or to taste

Nutrition Info

618.6 calories
carbohydrate: 56.2 g
cholesterol: 110.2 mg
fat: 36.6 g
fiber: 4.9 g
protein: 17.7 g
saturatedFat: 17.2 g
servingSize: -
sodium: 535.1 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes.

  2. Drain potatoes and set aside until cool enough to handle. Remove and discard peels, place potatoes in a bowl, and mash until smooth. Mix in 1 tablespoon butter, 1/2 tablespoon olive oil, garlic salt, seasoning blend, and pepper until combined. Add egg and mix until incorporated. Pour in flour and mix until well combined and dough forms a ball. Separate dough into 4 sections.

  3. Set a large pot of salted water over medium-high heat and bring to a boil.

  4. While water is coming to a boil, form gnocchi: Place 1 section of dough on a lightly floured surface, cover remaining 3 sections of dough with plastic wrap so they do not dry out. Roll dough into a ball and then roll it out into a rope. Cut the rope into 1/2-inch increments and roll each piece into a small ball. Roll each ball in flour to coat, press with the back of a fork to shape, and place on a plate. Repeat with remaining 3 sections of dough.

  5. Throw the first batch of gnocchi into the boiling water. Cook until gnocchi float to the surface, about 5 minutes, then remove with a ladle, drain in a strainer, and transfer to a large bowl. Repeat until all gnocchi have been cooked and drained. Place gnocchi in the refrigerator.

  6. Combine 1 tablespoon olive oil and garlic in a skillet over medium heat. Cook until garlic has released its flavor, about 1 minute. Throw in diced tomatoes and cook until soft, 2 to 3 minutes. Pour in whipping cream and butter and bring to a gentle boil. Mix in Parmesan cheese and pesto sauce. Add cooled gnocchi and season with pepper, rosemary, chile flakes, garlic salt, and seasoning blend.

Recipe Yield

6 servings

Recipe Note

If you're looking for a homemade gnocchi, this is it! The gnocchi are tender, and the sauce is delicious! It's definitely NOT a low-fat recipe, but you can always adjust to your liking. I usually top this off with some grilled chicken or shrimp, but you might decided to make a separate meat entree. For best flavoring, use all of the ingredients mentioned.

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