Basil Gnocchi with Burrata

Ingredients

• 450 g Maris Piper potatoes (Weigh raw; boil with skins on.)
• 85 g Flour (The source lists “0’0 flour”; plus more for dusting and coating the gnocchi (amount unspecified).)
• 1 Egg yolk
• 70 g Pine nuts (Toast; reserve some for topping.)
• 15 g Parmesan (Grated.)
• 38 g Basil leaves
• 55 g Extra-virgin olive oil (Plus a drizzle for serving; additional oil may be added to thin the pesto (amounts unspecified).)
• 1 Garlic (Small clove.)
• 2 tbsp Lemon juice
• Salt (1 tsp for the gnocchi dough, 1/4 tsp for the pesto, plus more to taste and for serving.)
• Black pepper (1/8 tsp for the pesto, plus more to taste and for serving.)
• 1.5 tbsp Butter (The source uses 1 tbsp in the pan; remaining amount unspecified.)
• Burrata (Torn for serving; amount unspecified.)
• Pasta water (A splash, as needed to toss the gnocchi with the pesto.)

Steps

1. 1

   Boil the potatoes whole with their skins on until soft all the way through, about 30 minutes; the time will depend on their size.

2. 2

   Let the potatoes cool until warm, not hot, then remove the skins.

3. 3

   Mash the potatoes in a large bowl and make a well in the center.

4. 4

   Put the egg yolk, 1 teaspoon salt, and a little of the flour into the well. Mix with a fork while gradually adding the remaining measured flour, until incorporated.

5. 5

   Use your hands to bring the mixture together into a dough ball. Do not knead it thoroughly; just form a cohesive ball.

6. 6

   Leave the dough to rest for 10 minutes, then divide it into four portions.

7. 7

   Roll each portion into a thin log and cut into roughly 1-inch pillow-shaped pieces. Press or shape with a gnocchi press if you have one, or leave the pieces as they are.

8. 8

   Dust a large plate or tray with flour. Gently roll the gnocchi in a very light coating of flour so they are no longer wet, without coating them heavily.

9. 9

   Toast the pine nuts, reserving some for the topping.

10. 10

    Blend the basil, garlic, toasted pine nuts, lemon juice, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper until smooth.

11. 11

    Add the grated Parmesan to the blended pesto and blend again. Add more oil if you want a thinner pesto, and taste and adjust with additional salt and pepper as desired.

12. 12

    Melt 1 tablespoon butter in a frying pan and add the pesto; use as much pesto as you want, since there may be some left over.

13. 13

    Bring a pot of water to a boil. Add the gnocchi and cook until they float.

14. 14

    Remove the floating gnocchi and transfer them straight into the pesto pan. Add some pasta water and toss until evenly combined.

15. 15

    Plate the gnocchi with torn burrata and the reserved toasted pine nuts. Finish with salt, pepper, and a drizzle of olive oil, then serve.

Notes

Flour for dusting/coating, extra pesto oil, pasta water, and finishing quantities of burrata, salt, pepper, and olive oil are not specified. The listed butter amount is 1 1/2 tbsp, although the method specifies 1 tbsp for the pan. The source does not state an amount of burrata.

Nutrition per serving

• main
• comfort food
• vegetarian
• homemade
• boiled
• pasta
• Italian