More Gnocchi and Pesto

This post has been a long time coming. I promised Britta a while ago that I would post my gnocchi and pesto recipes, and I'm just now doing it. Heh. These happen to be recipes from my favorite magazine of all time: Cooks' Illustrated. I feel a little bad that I'm posting these here because they charge money for online access to their recipes. So, if you love them like I do, buy their magazines or cookbooks or online subscription! The only thing I don't like is that a lot of their food is meat-centered or quite heavy (calling for butter and cream). BUT, I love that they call for real food ingredients in their recipes, and I love love love that they explain the chemistry that goes on during the cooking/preparation process. Okay, I'll stop my ode to Cooks' Illustrated now.

Potato Gnocchi with Browned Butter and Sage

Serves 2-3 as a main dish or 4-6 as an appetizer

For the most accurate measurements, weigh the potatoes and flour. After processing, you may have slighly more than 3 cups (16 ounces) of potatoes required for this recipe. Discard any extra or set it aside for another use. In addition to the Browned Butter Sauce, I've included their recipe for Gorgonzola Cream Sauce below.

Gnocchi
2 pounds russet potatoes
1 large egg, lightly beated
3/4 cup plus 1 Tbsp (4 ounces) all-purpose flour, plus extra for counter
1 teaspoon plus 1 tablepoon salt

Sauce
4 tablespoons unsalted butter, cut into 4 pieces
1 small shallot, minced
1 teaspoon minced fresh sage
1 1/2 teaspoons lemon juice
1/4 teaspoon salt

1. FOR THE GNOCCHI: Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with paring knife over entire surface. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to fentle pressure, 18-20 minutes.
2. Holding each potato with potholder or kitchen towel, peel with paring knife. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes. (This is a very important step to let the excess moisture leave the potatoes.)
3. Transfer 3 cups (16 ounces) warm potatoes to bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain. Press mixutre into rough ball, transfer to lightly floured counter, and gently kneed until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
4. Line 2 rimmed baking sheets (I just used one because I only have one, and it worked out fine, but still use two parchment paper sheets) with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll piece of dough into 1/2-inch-thick rope, dusting with flour to prevent sticking. Cut rope into 3/4-inch lengths. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer formed gnocchi to sheets and repeat with remaining dough.
5. FOR THE SAUCE: Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1/2 minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice and salt; cover to keep warm.
6. Bring 4 quarts water to boil in large pot. Add remaining 1 tablespoon salt. Using parchment papter as sling, gently lower gnocchi from 1 sheet into water and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Using slotted spoon, transfer cooked gnocchi to skillet with sauce. Repeat with remaining gnocchi. Gently toss gnocchi with sauce and serve.

Gorgoonzola Cream Sauce
(I haven't actually tried this, but it reminded me of the Trader Joe's gorgonzola gnocchi, which are actually really good. Perhaps it's time for a taste test.)

Makes about 1 cup, enough for 1 recipe potato gnocchi

Adjust the consistency of the sauce with up to 2 tablespoons of gnocchi cooking water before adding the dumplings.

Ingredients
3/4 cup heavy cream
1/4 cup dry white wine
4 ounces Gorgonzola cheese - crumbled (1 cup)
2 tablespoons fresh chives, minced
salt and pepper

Instructions
Bring cream and wine to simmer in 12-inch skillet over medium-high heat. Whisking constantly, gradually add Gorgonzola, and cook until melted and sace is thickened, 2-3 minutes. Stir in chives and season with salt and pepper to taste. Cover to keep warm.

Basil Pesto
(I also haven't tried this. You all can test these for me and report back. Go!)

Makes 3/4 cup, enough for 1 pound of pasta.

Pounding the basil releases its flavorful oils into the pesto more readily. Basil usually darkens in homemade pesto, but you can boost the green color a little by adding the optional parsley. For sharper flavor, substitute one tablespoon finely grated pecorino Romano cheese for one tablespoon of the Parmesan. The pesto can be kept in an airtight container, covered with a thin layer of oil (1 to 2 tablespoons), and refrigerated for up to four days or frozen for up to one month.

Ingredients
1/4 cup pine nuts, toasted (or substitute almonds or walnuts)
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 tablespoons fresh curled parsley leaves (optional)
7 tablespoons extra-virgin olive oil
salt
1/4 cup finely grated parmesan cheese or pecorino romano
ground black pepper

Instructions
1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.
2. Place the basil and parsley (if using) in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.
3. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.