Gnocchi and Pesto: Test Run

Rolling out the Gnocchi

Cooking the Gnocchi

They’re all cooked!

Pesto’s all mixed up

They’re combined and delicious

We would not change anything of the pesto, but it would have been better if we actually had a ricer for the potatoes. We also had to add a ton of extra flour to our dough because russet potatoes have more liquid in them than do yukon potatoes, so the dough gets a little chewier from the extra working of the dough, but it’s not bad. They would have a more tender bite if they were from yukon potatoes. The ricer would also allow for less pasty mashing of potatoes and a more even mash than using a food processor.