Gnocchi with Pesto

I've been to Paris. I've cradled a warm crêpe in my hands walking happily down cobblestone streets, I've wandered through Monet's garden, visited the Louvre, and explored the French flea markets. It's been six years since, and now it seems more like a wonderful dream than an experience.

In Paris, we stayed in a small, quaint hotel in the heart of the city. It had just a few rooms and an antique elevator that lead up to the second floor. The hotel was right above a café, and in the morning as the sun seeped through the window, we woke to the sweet smell of warm croissants and baking breads. If we got up first, my dad and I would ride down the creaky elevator following the entrancing smell of pastries. I would get a pain au chocolat and a bowl of hot chocolate while my dad got his morning coffee and a newspaper. We sat sipping our coffee and hot chocolate, soaking up the scene, and listening to conversation as we waited for my mom and sister to join us.

We spent the days walking along the cobblestone streets, and along the Seine, exploring the city, and visiting the beautiful sites of France. For lunch we stopped at bistros or restaurants where I would always get "une limonade, merci", and we dined over delicious french dishes.

We visited so many wonderful places in France; the Eiffel Tower, the châteaux, Notre Dame, the house of Leonardo da Vinci, and Monet's beautiful garden.

Equally incredible, was the food. There are so many restaurants, cafés, bakeries, cheese stores, wine shops, and so much fantastic food. Soup, fish, and pastas were always delicious at the restaurants, but a fresh baguette and cheese from the grocery store made just as perfect a dinner. 

I had my first creamy bite of éclair in France, at a pâtisserie down the block from our hotel. And I tried gelato for the first time walking back from dinner one night, when we passed a small gelateria with rows of rich gelato gleaming through the glass. Their chocolate flavor was to die for...

This summer, we're heading to Europe again, on a trip to Italy. I'm psyched. To see the cities, the countryside, the art, and the food. I'm looking forward to entirely new experiences with afternoon cappuccinos and a biscotti or two, and nights filled with pasta!

I got a taste of the latter with this gnocchi. Gnocchi is an Italian pasta dish made primarily of potatoes that are shredded piping hot, creating a pasta that is light, fluffy and delicious. There's no doubt, making gnocchi is a long process, but it was definitely worth the delicious outcome. The flavors and creaminess of the pesto sauce combine perfectly with the soft pasta to make this perfect dish.

Gnocchi

Makes 3 generous or 4 slightly smaller main-course servings

Adapted from Lidia Matticchio Bastianich

A potato ricer is needed for this recipe to achieve the light texture of gnocchi. The potatoes are riced, while they are piping hot, into fine, fluffy strands. If you don't have a potato ricer already, you can find them at any cookware store for about $15.

Also note that the recipe calls for freshly grated nutmeg. Once nutmeg is ground the oils that boost flavor and aroma are lost, fresh grated nutmeg still contains these oils and therefore provides a stronger flavor to the gnocchi. That said, if fresh nutmegs are not available, pre-ground nutmeg can be substituted. 

Making home made gnocchi and sauce is a long process and takes several hours, including cooking time. If you're planning on making this for dinner but don't have that kind of time, consider making the gnocchi the day or week before and freezing it. Gnocchi can be kept frozen for about 4-6 weeks.

3 large russet potatoes, scrubbed

1 large egg, room temperature

1 teaspoon salt

1/4 teaspoon freshly ground white pepper

Pinch of freshly grated nutmeg

1/4 cup freshly grated Parmesan-Reggiano cheese

2 cups unbleached all-purpose flour, or as needed (Note: I used a little more than one cup plus 1/4 cup for dusting)

Bake potatoes in an oven preheated to 400°F until tender, 50-60 minutes. 

As they bake set the potato ricer with a fine disc, and prepare a baking sheet or clean work surface.

Once the potatoes are out of the oven pick one up using an oven mitt or kitchen towel and, working quickly, peel the potato using a paring knife. Immediately transfer the potato to the cup of the ricer, and press through over the baking sheet or work surface. Peel and rice the remaining potatoes, and gently spread into a thin layer around the work surface without pressing or compacting. The best way to do this is to gently lift riced potato with your fingertips from a crowded to an emptier space. Let cool completely, about 20 minutes.

In a small bowl, beat together the egg, salt, pepper, and nutmeg. Gather the cold potatoes in a mound and create a small well in the center. Pour the egg mixture into the well and begin to knead together. Gradually add the Parmesan-Reggiano and flour. Only knead enough flour into the dough to make it smooth but still a bit sticky; you shouldn't be kneading for more than 3 minutes.

Cut the dough into six equal pieces. Roll out a piece of dough into a long rope 1/2 inch thick, lightly flouring if it sticks to the work surface. Slice the rope into 1/2 inch pieces, and flour lightly. To shape gnocchi, angle a fork at a 45 degree angle to the counter. Place a dough piece on the fork and, with your pointer finger, press from the top of the dough in a downward sliding motion to the bottom of the dough. The top should curl over slightly creating a fold, and the outer part should be ridged. Repeat with remaining pieces of dough, placing each in a single layer on a tray or baking sheet when finished.

At this point the gnocchi have to be frozen or cooked immediately.

To freeze, arrange the shaped gnocchi in a single layer on a baking sheet and set in the freezer until solid, about 3 hours. Transfer gnocchi to a ziploc bag and store in the freezer. Gnocchi can be stored in the freezer for 4-6 weeks. Cook the frozen gnocchi directly from the freezer (i.e. do not defrost) following the cooking directions below.

To cook gnocchi, fill a large pot with six quarts of water, add a pinch of salt, and bring to a vigorous boil over high heat. Drop in about half of the gnocchi, a few at a time, and stir gently and continuously until gnocchi are tender, about 1 minute after they rise to the surface. Remove the gnocchi with a slotted spoon and set on a baking sheet. Cook the remaining gnocchi with the same technique.

Serve warm topped with sauce - pesto is my favorite.