Gnocchi with Pesto and Summer Squash
Pesto Sauce: Pulse all ingredients in a food processor, slowly drizzling in the olive oil.
1 large bunch of basil leaves
4 garlic cloves
3/4 cup of freshly grated Parmesan cheese
1/4 cup toasted pine nuts
juice of 1 lemon
Devo olive oil
For the Gnocchi: (adapted from Italian Dish)
2 medium sized russet potatoes, cleaned
1 tbsp olive oil
salt and pepper
2 egg yolks, slightly beaten
1 1/2 cup of AP flour
1 large squash, sliced into medallions
Bake potatoes in oven until tender. Let cool just until you can skin them, right before you make the gnocchi. The potato needs to be warm, or else the gnocchi will not turn out right – the flour and potato will not bind with the egg.
Scoop out potato flesh and put through ricer into a bowl. Add slightly beaten egg yolks. incorporate about 1.5 cups of the flour and mix until a dough is formed. Place on counter. Using some of the rest of the flour, knead lightly until you have a nice dough formed, one that is not too sticky but yet is not super firm. If you feel you have obtained the right texture for the dough, do not continue to use all the flour.
Cut the dough into three sections with a pastry scraper. Roll out the sections into cords and then, with the pastry scraper, cut the cords into one inch little gnocchi. Set gnocchi on a lightly floured towel until ready to use. Bring a large pot of salt water to a rolling boil and place the gnocchi in batches in the water. Boil until the gnocchi floats to the top then wait another minute before you scoop them out. Meanwhile, saute the squash in the olive oil and butter for 5-6 minutes. Season with salt and pepper then add in 3 TBSP of the pesto. Saute for another 3-5 minutes and toss in the gnocchi and 5-6 TBSP of pesto- You can do more or less here depending on your pesto flavor preference.