Potato Gnocchi with Sour Pesto

A unique twist on traditional gnocchi, this version celebrates the power of sour throughout, incorporating aromatics from lime and lemon zest within each pillowy potato gnocchi, then glazed in a calamansi butter sauce, and tossed in a tangy calamansi and yuzo kosho pesto. La... A unique twist on traditional gnocchi, this version celebrates the power of sour throughout, incorporating aromatics from lime and lemon zest within each pillowy potato gnocchi, then glazed in a calamansi butter sauce, and tossed in a tangy calamansi and yuzo kosho pesto. Layer upon craveable layer of sourness and acidity will keep you coming back for more.  Read More Read Less
30m
PREP TIME
10m
COOK TIME
18
INGREDIENTS

Servings: 6

Ingredients

  • Potato Gnocchi
  • 2 pounds russet potatoes
  • 2 large egg yolks
  • 1 teaspoon orange zest
  • 1 teaspoon lime zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Onion Powder
  • 1/4 teaspoon McCormick® Pure Ground Black Pepper
  • 1 cup flour, divided
  • Sour Pesto
  • 2 cups coarsely chopped fresh basil
  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon Gourmet Garden™ Garlic Stir-In Paste
  • 2/3 cup calamansi juice
  • 1 1/2 teaspoons prepared yuzu kosho
  • 1/4 teaspoon kosher salt
  • 1/2 cup Parmesan cheese
  • Sour Glaze
  • 3 tablespoons unsalted butter
  • 2 tablespoons calamansi juice

INSTRUCTIONS

  • 1 For the potato gnocchi, preheat oven to 350°F. Place potatoes directly on center rack of oven. Bake until very tender, about 1 hour and 30 minutes. Cut potatoes in half lengthwise; let stand until cool enough to handle, about 20 minutes. Carefully peel potatoes, discarding skins. Press potatoes through a potato ricer. Cool to room temperature.
  • 2 Spread riced potatoes into even on clean work surface. Mix egg yolks, orange zest and lime zest in small bowl; drizzle evenly over potatoes. Sprinkle salt, garlic powder, onion powder, black pepper and 1/2 cup of the flour evenly over potatoes. Using clean hands, fold and knead potato mixture to blend. Gradually add remaining 1/2 cup flour, kneading just until blended.
  • 3 Divide dough into 4 portions. Roll each portion into a 9-inch rope. Cut into 1-inch pieces and place on large baking sheet lined with parchment paper and dusted lightly with flour. Bring large pot of salted water to boil. Add gnocchi; cook just until gnocchi float. Remove with slotted spoon and set aside.
  • 4 For the Sour Pesto, place all ingredients in blender container; cover. Pulse until well blended; set aside.
  • 5 For the Glaze, melt butter in large skillet on medium-high heat. Stir in calamansi juice. Add gnocchi; cook and stir until gnocchi are lightly browned. Add pesto and stir gently to coat. Serve immediately.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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