Golden Potato Gnocchi

Golden Potato Gnocchi

"Rich, savory, earthy, creamy - this Golden Potato Gnocchi with Arugula Pesto hits all the right spots. Thanks to Blackbelly Market for the recipe."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h servings 416 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
  2. Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
  3. Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
  4. Roll ropes out at 3/4" to 1" thickness. Chop into 1-inch rectangles.
  5. Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
  6. Once floating, remove with a slotted spoon and shock them in a bath of ice water.
  7. Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
  8. Saute the gnocchi in the pan with remaining butter until they're golden brown.
  9. Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.
  10. Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.

Reviews

Read all reviews 0