Potato Gnocchi with Sour Pesto

Name: Potato Gnocchi with Sour Pesto
Prep time: 30 min
Cook time: 10 min
Yield: 6
Cuisine: American,
Ingredients: 2 pounds russet potatoes; 2 large egg yolks; 1 tsp orange zest; 1 tsp lime zest; 1 tsp kosher salt; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp black pepper ground; 1 cup flour divided; 2 cups coarsely chopped fresh basil; 1/2 cup coarsely chopped walnuts; 1 tbsp Gourmet Garden™ Garlic Stir-In Paste; 2/3 cup calamansi juice; 1 1/2 tsps prepared yuzu kosho; 1/4 tsp kosher salt; 1/2 cup Parmesan cheese; 3 tbsps unsalted butter; 2 tbsps calamansi juice

A unique twist on traditional gnocchi, this version celebrates the power of sour throughout, incorporating aromatics from lime and lemon zest within each pillowy potato gnocchi, then glazed in a calamansi butter sauce, and tossed in a tangy calamansi and yuzo kosho pesto. La... Read More Read Less

30m

PREP TIME

10m

COOK TIME

18

INGREDIENTS

Servings: 6

Ingredients

Potato Gnocchi
2 pounds russet potatoes
2 large egg yolks
1 teaspoon orange zest
1 teaspoon lime zest
1 teaspoon kosher salt
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Onion Powder
1/4 teaspoon McCormick® Pure Ground Black Pepper
1 cup flour, divided
Sour Pesto
2 cups coarsely chopped fresh basil
1/2 cup coarsely chopped walnuts
1 tablespoon Gourmet Garden™ Garlic Stir-In Paste
2/3 cup calamansi juice
1 1/2 teaspoons prepared yuzu kosho
1/4 teaspoon kosher salt
1/2 cup Parmesan cheese
Sour Glaze
3 tablespoons unsalted butter
2 tablespoons calamansi juice

KEY PRODUCTS

INSTRUCTIONS

1 For the potato gnocchi, preheat oven to 350°F. Place potatoes directly on center rack of oven. Bake until very tender, about 1 hour and 30 minutes. Cut potatoes in half lengthwise; let stand until cool enough to handle, about 20 minutes. Carefully peel potatoes, discarding skins. Press potatoes through a potato ricer. Cool to room temperature.
2 Spread riced potatoes into even on clean work surface. Mix egg yolks, orange zest and lime zest in small bowl; drizzle evenly over potatoes. Sprinkle salt, garlic powder, onion powder, black pepper and 1/2 cup of the flour evenly over potatoes. Using clean hands, fold and knead potato mixture to blend. Gradually add remaining 1/2 cup flour, kneading just until blended.
3 Divide dough into 4 portions. Roll each portion into a 9-inch rope. Cut into 1-inch pieces and place on large baking sheet lined with parchment paper and dusted lightly with flour. Bring large pot of salted water to boil. Add gnocchi; cook just until gnocchi float. Remove with slotted spoon and set aside.
4 For the Sour Pesto, place all ingredients in blender container; cover. Pulse until well blended; set aside.
5 For the Glaze, melt butter in large skillet on medium-high heat. Stir in calamansi juice. Add gnocchi; cook and stir until gnocchi are lightly browned. Add pesto and stir gently to coat. Serve immediately.