gnocchi goodness on a great night.

I find no greater joy than making people happy through food.  I have no doubt in my mind that I got this wonderful trait from my Granny.  She was constantly shoving food in our face on every visit.  Whether or not that food was actually meant for human consumption is a whole other story.  This weekend though, that need to feed was strong.

My boyfriend was out and about all day doing work in the gross Jersey rain and I had the house to myself.  After doing a thorough clean of the house (why is it so much easier to clean when no one else is around?), I got my creative juices flowing.  I ultimately decided to tackle a feat I had never done before, but always wanted to: homemade pasta.


I decided to do gnocchi because it seemed the most attainable, no kneading, no weird types of flour, and a fairly straight forward recipe.  The results were amazing.  I topped it with some homemade pesto and my boyfriend pitched in by making his famous asparagus side.  The next-level recipe is a must try:

Gnocchi & Pesto Goodness

  • 2 potatoes (you want this to be about 2lbs)
  • 2 cups of flour
  • 1 egg

Boil a large pot of lightly salted water.  Peel the potatoes, dice, and add to boiling water.  Continue to boil for 15 minutes or until potatoes are tender but firm.  Remove potatoes from water and put into a bowl.  Mash potatoes with a fork or ricer.  Once mashed, add one cup of flour and the egg and stir.  Slowly add the additional cup of flour as much as you feel is needed to create a dough. Boil another pot of lightly salted water.  Place the dough mixture into a large gallon plastic bag.  Work the dough into one corner and remove the tip of that corner with scissors.  Once the water has begun to boil, push the dough out and cut into small pieces over the water.  Let the gnocchis sit for about 3 minutes or until they begin to rise to the top of the water and then remove with a slotted spoon or spatula.  Voila!  Gnocchi perfecto!


Pesto Recipe

  • one cup of basil
  • 2 TBSP parmesan cheese
  • 2 TBSP lemon juice
  • 2 TBSP toasted pine nuts
  • 2 TSP minced garlic (you can use canned or about one clove)
  • 1 TBSP water
  • 4 TBSP olive oil

Combine first six ingredients in the food processor.  Then, slowly add olive oil TBSP by TBSP until combined.  Be sure to taste as you go along and add salt and pepper as needed.  This recipe couldn’t possibly be easier.

It was an awesome, quick dinner for two that was relatively healthy.  You can sub sweet potatoes for regular potatoes as well to get a completely different flavor, but just as yummy a result.  Let me know if you try it out!


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