pesto gnocchi
I’ve never met a gnocchi I didn’t love. Though I didn’t know I could love one on this level until making them at home. I’m telling you — it’s worth the time and floured kitchen! Plus, you can keep the gnocchis in the freezer for the lazier nights to come. Go for it and spoil your tastebuds with this potato gnocchi recipe from Pasta Social Club broken down below. And I believe it goes without saying, but if you’re making them from scratch, do them justice and yourself a favor — skip the preservatives and make your own simple sauce. Our house fave is pesto!
GNOCCHI
✧ 1 1/2 lbs (about 2 large) russet or other floury potatoes
✧ 1 1/4 c all-purpose flour, plus more for dusting*
✧ 1/2 tsp pink Himalayan salt
✧ 1 pasture-raised egg, beaten
✧ 1/3 c Parmigiano Reggiano, finely grated
✧ A dash of nutmeg
PESTO
✧ 2 c fresh basil
✧ 2 garlic cloves
✧ 1/2 c grated parmesan and/or 1 tbsp nutrition yeast
✧ 3 tbsp chopped walnuts or pine nuts
✧ 1/4 EVOO
✧ 1 - 3 tbsp fresh squeezed lemon juice
✧ Pink Himalayan salt and fresh cracked black pepper to taste
NOTES
꩜ Jovial, Organic Einkorn All-Purpose Flour is my go to when using non-gluten-free flour. I just feel like it’s one of the cleanest, most accessible option and leaves me feeling better.
꩜ Shop wild, organic (spices & oils included) & in season whenever possible, plus make sure to fully clean all residue off produce with baking soda prior to cooking.
꩜ I aim to minimize cheese use (but maximize cheese flavor) by only sprinkling for serving, rather than also adding to the pesto sauce itself.
INSTRUCTIONS
For the gnocchi —
1. Halve the potatoes crosswise and submerge them in a pot of salted cold water. Bring to a boil and cook until the potatoes are tender and easily pierced with a knife (about 25 minutes). Thoroughly drain the potatoes. When they’re cool enough to handle but still warm, remove the skins (they should peel right off!). Gently mash them with a potato masher or fork.
2. Spread the potatoes out on a paper towel-lined baking sheet so the steam can evaporate and allow them to cool completely. Pat them dry with more paper towels to remove any excess moisture before using.
3. Add the flour to a large mixing bowl and, with your fist, make a large hole (or "well") in the center. Add half of the potatoes, half the egg, half the cheese and a dash of nutmeg to the well. Follow with the remaining potatoes, egg, cheese, and nutmeg. Scoop the flour from the bottom of the bowl and gently mix everything together until combined. Transfer the mass to a wooden surface and knead very lightly until everything is generally evenly incorporated (no more than a minute — the mixture should not be particularly smooth).
4. Cut the dough into four or five pieces. Dust each piece with flour and gently roll into a thick rope, about an inch in diameter, then cut the rope into pillows of desired size. Transfer gnocchi to a baking tray lined with parchment paper and a light dusting of flour.
5. Cook the gnocchi immediately in salted boiling water until they float. For longer term storage, blanch the gnocchi in boiling water until they float, then freeze them on a flat tray until solid before transferring them to a freezer-safe container. Cook again straight from frozen.
6. Once boiled, pan fry gnocchi to crisp before adding sauce. Heat oil in a large non-stick skillet over medium-high. Transfer the gnocchi directly from the cooking water to the hot oil with a slotted spoon. Cook in a single layer undisturbed until golden (about 3 - 5 minutes), then flip and repeat.
For the quick and easy, but extra healthy pesto —
In a food processor (I use a NutriBullet) pulse basil, garlic, cheese or yeast, nuts, oil, lemon, salt and pepper until smooth.
Some functional food for thought —
GARLIC
Garlic is one of the most medicinal edible healing plants, plus versatile and delicious! Naturally low in calories and rich in vitamin C, B6 and manganese, garlic also contains trace amounts of various other nutrients. Diets routinely containing raw and cooked garlic boost immunity, lowering risks of many cancers, as well as combatting sickness, including the common cold. It’s anti-inflammatory, cholesterol lowering and can reduce blood pressure, as well as improve overall cardiovascular health, including lowering the risk of heart disease. Garlic contains antioxidants that support the body’s protective mechanisms against oxidative damage from free radicals contributing to the aging process, which may help prevent Alzheimer’s and Dementia! Its antioxidant, antibacterial and antimicrobial rich makeup supports your beauty routine by killing acne-causing bacteria on the skin from the inside out. Those same antibacterial properties in fresh garlic can even kill the bacteria that lead to food poisoning, including salmonella and E.coli.
BASIL
Fresh basil offers a healthy dose of blood-clotting vitamin K, as well as vitamin A, manganese and magnesium. Basil is also an excellent source of calcium, iron, vitamin C and even omega-3 fatty acids. Beyond the basic cooking use, basil oil is highly antimicrobial, used for treating gut dysbiosis, as well as topically treating cuts, wounds and skin infections.
AVOCADO OIL
EVOO isn’t the only super oil out there! Rich in a multitude of antioxidants (including vitamins A, E, B12), improving skin and wound healing, avocado oil is also swimming in heart-healthy fat, oleic acid, which is thought to possibly reduce the risk of chronic conditions such a heart disease and dementia. Additionally sited to reduce total and LDL (bad) cholesterol, inflammatory cytokines and blood sugar, as well as symptoms of arthritis! And it doesn’t stop there, avocado oil is high in lutein, an antioxidant that can only be obtained from your diet and has major benefits for the eyes, known to possibly reduce the risk of cataracts and macular degeneration. Additionally, avocado oil enhances the absorption of nutrients, as some nutrients, need to be combined with fat in order for our bodies to absorb them, such as the fat-soluble vitamins A, E, D and K, as well as carotenoids such as beta-carotene, lycopene, lutein, and zeaxanthin. Finally — avocado oil can be used on anything, particularly when cooking on high heat, as it has a whopping 520 degree smoke point!
PINK HIMALAYAN SALT
Since pink Himalayan salt is less processed than table salt, your body has an easier time processing it, as it doesn’t require as much water to clear out the excess sodium! It also contains more than 80 minerals and elements, including potassium, iron, calcium and (naturally occurring) iodine, aiding our body’s natural detoxification process and promoting the removal of bacteria. This can even help lower blood pressure, as iodine supports our body’s electrolyte balance, allowing our intestines to absorb more nutrients.
As with everything I make, I love to know the ingredients will fuel not only a beautiful plate, but a beautiful feeling inside. Steeped in the culture of being raised in Japanese and Italian homes, I understand the magnitude of importance food holds. I also believe in the philosophy of eating to live versus living to eat. It really is not about deprivation, it’s about remaining mindful and raising the vibration — no matter how incredible something taste’s, it’s also about how it “tastes” to our minds, bodies and souls that will keep the true “deliciousness” with us long past the moment of actual consumption. Pillars I continue to remind myself:
1. The quality of ingredients matter.
2. Less is always more.
3. Think loving thoughts while cooking and the food will taste better! #truth
4. Remain present while enjoying the intimate act of eating, it’s a game changer.
With love & gratitude, cheers to your good health!
medical disclaimer: all information is intended for general information purposes only and should not be considered as personal medical advice. individuals should always consult their healthcare provider before administering any of the suggestions made on thebalancedcalm.com to ensure they are appropriate for their specific circumstance.
