We love gnocchi here and usually end up buying the dried kind from Woodman's. Today I gave making my own from scratch. Lydia Bastianich makes it look so easy. How hard could it be right? I got a new toy today too, a potato ricer. I boiled 3 lbs or so of potatoes on the stove and they are cooking. I am going to peel them rice them, and then let them cool before I attempt this dough. You can make your own pesto like I did in this recipe (my herbs just started to grow) http://tinkmomfoodie-foodobsession.blogspot.com/2014/08/peanut-pesto-focaccia.html or you could buy the Classico brand like I did today.
6 lg potatoes
2 TBSP plus 1 tsp salt
3 eggs beaten
3 cups flour
grated Parmesan approx. 1/2 cup
Classico Pesto sauce or the sauce of your choice
Peel and rice the potatoes. (I got my potato ricer at Bed Bath and Beyond for $12.99) Let them cool completely and make a large circle with the flour and potatoes. Leave a well in the center. Place the eggs, a tsp of salt, and a pinch of pepper. Move the flour from the outside of the well into the eggs. Incorporate until the dough becomes to come together. Flour hands and divide dough into 6 portions. Roll each portion into a rope 1/2 inch thick. Cut rope into smaller portions and mark with a fork. This helps the sauce adhere to the dough. Boil a huge pot of water, add two TBSP of salt. Add the gnocchi and boil until the gnocchi float to the top 2-3 minutes. Drain and top with your favorite sauce.