Gnocchi in an Instant with Arugula-Pistachio Pesto

Ingredients

• 1.5 cup Instant potato flakes (Plain, unseasoned flakes)
• 1.5 cup All-purpose flour (Plus more for dusting)
• 1 Egg (Large)
• 1 tsp Fine sea salt (Plus more for the cooking water)
• 4 cup Arugula (Packed; divided between pesto and serving if desired)
• 0.75 cup Pistachios (Shelled, preferably unsalted)
• 2 cloves Garlic (Peeled)
• 0.75 cup Extra-virgin olive oil (For the pesto, plus more as needed)
• 0.5 cup Parmesan cheese (Finely grated, plus more for serving)
• 2 tbsp Fresh lemon juice (For the pesto)
• Black pepper (To taste)
• Water (As needed to form the gnocchi dough and for boiling)

Steps

1. 1

   In a food processor, combine the arugula, pistachios, garlic, Parmesan, lemon juice, and a few grinds of black pepper. Pulse until finely chopped, scraping down the bowl as needed.

2. 2

   With the processor running, gradually add the olive oil and blend until the pesto is mostly smooth but still has some texture. Taste and adjust the salt, pepper, and lemon juice. Transfer the pesto to a bowl; reserve enough for the gnocchi and refrigerate the remainder in an airtight container with plastic wrap pressed directly against its surface.

3. 3

   In a large bowl, whisk together the instant potato flakes, flour, and salt. Make a well in the center and add the egg.

4. 4

   Add enough water to the dry mixture to form a soft dough, mixing until no dry patches remain. Turn the dough onto a lightly floured work surface.

5. 5

   Knead the dough with a light hand only until it is cohesive and smooth, about 1 to 2 minutes. Do not overknead, since developing the gluten will make the gnocchi dense and stodgy.

6. 6

   Divide the dough into several portions. Roll each portion into a rope about ½ inch thick, then cut the ropes into bite-size pieces. Dust lightly with flour and, if desired, roll each piece over the tines of a fork to create ridges.

7. 7

   Bring a large pot of generously salted water to a gentle boil. Add the gnocchi in batches, taking care not to overcrowd the pot.

8. 8

   Cook until the gnocchi rise to the surface and are tender, about 2 to 3 minutes after they float. Remove them with a slotted spoon and drain well.

9. 9

   Toss the hot gnocchi with enough arugula-pistachio pesto to coat. Add a small splash of pasta-cooking water if needed to loosen the sauce.

10. 10

    Serve immediately with additional grated Parmesan, black pepper, and a drizzle of olive oil if desired.

Notes

The source excerpt does not expose the member-only ingredient list or method, so quantities and detailed steps are reconstructed estimates rather than directly extracted. The pesto can be refrigerated for about 1 week or frozen for up to 1 month. Press plastic wrap directly against the pesto surface before sealing. Avoid overkneading the gnocchi dough.

Nutrition per serving

• main
• Italian
• homemade pasta
• vegetarian
• potato gnocchi
• pesto
• stovetop
• make-ahead