Name: Creamy Pesto Gnocchi
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 3
Ingredients: 1 package of grape tomatoes (approx. 300g); 5 garlic cloves; 1/2 cup olive oil (or enough to cover); Salt; 2 garlic cloves; 1/3 cup pine nuts; Heaping 1/2 cup grated parmesan; 2 cups fresh basil; 1/2 cup olive oil; 2 tsp lemon juice; Salt & Pepper to taste; 1/4 cup butter; 3/4 cup heavy cream; 1/2 cup pasta water (more if needed); 2 large yellow potatoes (approx. 450g); 85 g of 00 flour (or all-purpose); 1/4 tsp salt; 1 egg yolk; Additional flour for kneading

Instructions

To prepare gnocchi:

Peel and chop potato and add to a medium pot of cold water. Season with salt & bring to a boil. Boil for 10 minutes or until the potato pieces are soft and a fork easily pierces through.
Drain and let sit for a few minutes to cool down. Mash or use a potato ricer until smooth and add to a work surface. Create a well in the middle.
Add egg yolk and combine using a fork until incorporated. Add flour and bring together until a shaggy dough is formed.
Knead for 3-5 minutes, using additional flour when needed and from into a smooth ball.
Divide the dough into 4 equal parts and roll out into logs. Cut into desired sized gnocchis and using a gnocchi board or fork, roll the gnocchi to create ridges.
Bring a pot of water to a boil and season generously with salt. When ready to cook, add gnocchi and cook for 1-2 minutes or until they float.
Reserve some of the starchy water.

For tomato confit:

Preheat oven to 375F.
Add tomatoes, garlic, olive oil and salt into a small glass baking dish or ceramic.
Bake for 30-45 minutes or until the tomatoes are bright red and softened.

To prepare sauces:

For pesto: in a food processor, add garlic, nuts and cheese and blitz until combined. Add in basil and blitz until broke down. Drizzle in olive oil while continuously blending. Add lemon juice and season with salt & pepper and set aside.
In a large pan on medium heat, melt butter. Add in cream and cook while stirring until cream has thickened (about 5 minutes.)
Add in gnocchi and 2 heaping tablespoons of the pesto. Stir to combine and add in pasta water. Cook for another 2 minutes and serve immediately topping with the tomato confit :)

Creamy Pesto Gnocchi