It seemed like the perfect way to use some of the kale, beet greens, and garlic scapes from our Open Oak Farm CSA. I liked the idea of blanching the greens before blending them. I made a couple of modifications to the recipe (not toasting the walnuts and adding a handful of parsley). It is simple but delicious. The adventurous eaters in our house ate the pesto over store-bought whole wheat gnocchi (and the non-adventurous eater had the gnocchi with Parmesan Cheese but he liked helping with the food processor). The greens had just a fabulous color!
A few days after preparing this, I also made a small batch of basil and garlic scrapes pesto and added it in with the leftovers. The two types of pesto went really well together. And I was inspired to make my own gnocchi. This is a recipe that I have tried many times over the last 15 years. The first time I made it, they were delicious. However, the next several times that I tried the recipe the gnocchi were just terrible. Fortunately, this time I had success!
Potato Gnocchi from The Compassionate Cook
4 c potatoes peeled, cubed, and boiled
2 c white flour
1/2 t salt
2 T olive oil.
Boil potatoes and then drain off the water. Dry mash the potatoes, then add in flour, salt and olive oil. Boil a large pot of water. Kneed dough until well mixed using extra flour if necessary. Divide dough into 4 portions. Kneed each a bit more and then roll into a 1-inch diameter "snake." Cut into approximately 1-inch pieces. Drop gnocchi into boiling water. Once they float to the suface, boil them for 2 minutes. Remove from the water and drain.
Serve with fresh pesto. It tastes like summer!
A few days after preparing this, I also made a small batch of basil and garlic scrapes pesto and added it in with the leftovers. The two types of pesto went really well together. And I was inspired to make my own gnocchi. This is a recipe that I have tried many times over the last 15 years. The first time I made it, they were delicious. However, the next several times that I tried the recipe the gnocchi were just terrible. Fortunately, this time I had success!
Potato Gnocchi from The Compassionate Cook
4 c potatoes peeled, cubed, and boiled
2 c white flour
1/2 t salt
2 T olive oil.
Boil potatoes and then drain off the water. Dry mash the potatoes, then add in flour, salt and olive oil. Boil a large pot of water. Kneed dough until well mixed using extra flour if necessary. Divide dough into 4 portions. Kneed each a bit more and then roll into a 1-inch diameter "snake." Cut into approximately 1-inch pieces. Drop gnocchi into boiling water. Once they float to the suface, boil them for 2 minutes. Remove from the water and drain.
Serve with fresh pesto. It tastes like summer!
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