Red Fife Potato Gnocchi with Genoese Pesto

Directions

• Bake the potatoes:
• Preheat oven to 350°F. Line a baking sheet with parchment paper and prepare a bed of course salt for the potatoes to rest.
• Rinse the potatoes under cold running water, dry them thoroughly, then pierce each one with a fork on all sides to encourage the escape of excess steam.
• Bake until a knife or fork can be inserted and removed without resistance (75-100 minutes).
• Prepare the pesto:
• Toast the pine nuts in a sauté pan over medium heat until golden brown. Spread the toasted pine nuts on a lined baking sheet and refrigerate until chilled.
• In a food processor, combine the pine nuts, parmigiano reggiano, salt, garlic, and basil. While blending, slowly drizzle in the olive oil, followed by ice water. Once all of the ingredients are thoroughly emulsified, transfer the pesto to an airtight container and keep refrigerated until you are ready to serve.
• Make the gnocchi dough:
• Gnocchi dough should be made while the potatoes are still hot, so it is best to work quickly. Once the potatoes are fully cooked, remove them from the oven and brush off any excess salt. Scoop out the potato flesh and pass it through a ricer directly onto your work surface.
• Create a well in the center of the pile as you would for pasta dough. Sprinkle the potatoes with a small amount of flour to hold the egg yolks in place, then add the egg yolks, salt, and about 2/3 of your remaining flour.
• With a bench scraper, chop and fold the ingredients until evenly incorporated and a ball of dough can be formed. Overworking gnocchi dough at any phase should be carefully avoided, as this will cause the starches and gluten to produce a tough, gummy consistency (see notes below). Rather than kneading, gently flatten the dough and fold it over itself to further mix the ingredients. Add flour as needed until a soft, pillowy consistency is achieved.
• Shape and blanch the gnocchi:
• Place a large stockpot of water over medium-high heat and cover.
• Divide the dough into eight equal portions. Using your fingers, gently roll a piece of dough into a rope (typically 1-2 cm in diameter) on a lightly floured surface. Cut the rope into bite-sized pieces (about as long as they are wide) with a knife or bench scraper. If desired, round each piece into a ball, then individually roll them over a gnocchi board to create an ovular shape with a textured surface. Repeat this process with the remainder of the dough.
• Begin adding gnocchi to your pot of simmering water. If they lose their form or disintegrate, your dough likely needs more flour. Once cooked, they will float to the surface and should be quickly transferred to an ice bath to cool down. It is important not to soak the gnocchi any longer than necessary, as they will begin to absorb water. The purpose of the ice path is simply to cool the gnocchi to a point at which they can be handled. As soon as this is achieved, remove them from the water and transfer to a sheet pan lined with a paper towel or parchment.
• Gnocchi can be served immediately, refrigerated for a few days, or frozen for future use.
• Serve:
• Sear the gnocchi in a well-seasoned sauté pan over high heat until browned on all sides. Remove from heat and add pesto to the pan. Gently toss or stir until evenly coated. Serve with grated parmigiano reggiano and enjoy!