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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 416 Calories

Ingredients

• 2 cups all-purpose flour
• 2 eggs, beaten
• 1 teaspoon kosher salt
• 1 shallot, minced
• 3 cloves garlic, thinly sliced
• 5 medium russet potatoes
• 6 tablespoons unsalted butter, divided
• 4 tablespoons seasonal pesto such as arugula
• 4 fried or poached eggs, or more depending on servings

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Roll ropes out at 3/4" to 1" thickness. Chop into 1-inch rectangles.

Step 5

Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).

Step 6

Once floating, remove with a slotted spoon and shock them in a bath of ice water.

Step 7

Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.

Step 8

Saute the gnocchi in the pan with remaining butter until they're golden brown.

Step 9

Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.

Step 10

Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.