Ingredients
Gnocchi
- 300 g (10.5 oz) stale 1 or 2 day old bread
- 250–300 ml (1 1/4 cup) milk
- 1 egg
- 25 g (1/4 cup) grated parmesan cheese
- 100 – 120 g (1 cup) all-purpose flour
- 50 g (1/2 cup) semolina flour, for shaping
- 1 tsp olive oil
Pesto
- 50 g (1.7 oz) mixed fresh herbs (basil, parsley, chives)
- 40 g (1.4 oz) nuts (walnuts, pecans, almonds)
- 1 garlic clove
- 30 g (1 oz) parmesan cheese
- 60 – 80 ml (1/3 cup) olive oil
- Ice cubes (for pesto and ice bath)
Instructions
- Soak the Bread: Cut the stale bread into small cubes and place them in a bowl. Heat the milk over medium heat until almost boiling, then pour it over the bread. Let it sit for 15–20 minutes until the bread is fully soaked and softened.
- Make the Gnocchi Dough: Blend the soaked bread with an immersion blender until smooth. Add the egg and finely grated Parmesan cheese, then mix well. Gradually add the all-purpose flour and briefly knead to form a soft, smooth dough that is not too sticky.
- Shape the Gnocchi: Dust your work surface generously with semolina flour. Gently flatten the dough and divide into four pieces. Roll each piece in semolina flour and shape into logs about 2 cm thick. Cut into gnocchi pieces roughly 2 cm in size.
- Cook the Gnocchi: Bring a large pot of well-salted water to a boil. Add the gnocchi and cook for 2–3 minutes until they float to the surface. Reserve some of the cooking water and then drain the gnocchi.
- Prepare the Herb Pesto: Blanch the mixed fresh herbs in boiling water for about 5 seconds, then immediately transfer them to an ice bath to preserve color. Drain the herbs thoroughly, then add to a blender along with nuts, garlic clove, grated hard cheese, olive oil, and two ice cubes. Pulse a few times until coarse pesto forms. Season with salt and pepper to taste.
- Pan-Fry the Gnocchi and Combine with Pesto: Heat a skillet over medium-high heat with a teaspoon of olive oil. Add the cooked gnocchi and quickly pan-fry until lightly golden on the outside. Add a few tablespoons of reserved cooking water, then remove from heat. Stir in 3–4 tablespoons of pesto and gently toss until gnocchi are evenly coated.
- Serve: Serve the gnocchi immediately, garnished with extra grated Parmesan cheese and a drizzle of olive oil if desired.
Notes
- Use stale bread that is 1-2 days old for the best texture in the gnocchi dough.
- Adjust the amount of milk to achieve a dough that is soft but not too sticky.
- Semolina flour helps give the gnocchi a nice texture and prevents sticking during shaping and cooking.
- Blanching the herbs before making the pesto helps maintain a vibrant green color and fresh flavor.
- Reserve some gnocchi cooking water to loosen the pesto sauce for better coating.
- Use mixed nuts like walnuts, pecans, and almonds in the pesto for complex flavors, but feel free to substitute with pine nuts or cashews if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
