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Saturday, August 4, 2012

Pesto Gnocchi with Zucchini and Olives

Pesto Gnocchi with Zucchini and Olives
Takes about 1 hour, 45 minutes
Serves 4


1 lbs russet potatoes, diced
2 tbsp water
½ tsp salt
½ tbsp olive oil
1 ½ cups white whole wheat flour

1 recipe lime-almond pesto (recipe follows)
1 zucchini, sliced into quarter slices
1 cup mixed sliced seasoned olives, any type
1 cup cherry tomatoes

1. Boil potatoes 10 minutes.  Mash with a fork, add water, salt, and olive oil.  Mix in the flour and work into a dough.
2. Cut the dough into eight pieces.  Roll each piece into a long round roll and chop into ½ inch pieces.  Press each piece down a little with a fork so that there are lines on it.  Place on a cookie sheet and cover with a towel.
3. Boil a large pot of water with a small amount of oil added in.  Drop in the gnocchi in batches – you should have about 3 batches.  Make sure they are in a fairly single layer.  Boil until about 1 minute after the float (3 – 4 minutes total).  Remove with a slotted spoon and put in the next batch.
4. In an oiled skillet or wok, sauté the zucchini for about 4 -5 minutes until slightly softened but still crisp.  Mix in with the gnocchi and add the olives.  Pour the pesto over the gnocchi and mix the whole thing together.  Serve warm or cold.

Lime-Almond Pesto
Makes about ½ - ¾ cup pesto
Takes about 15 minutes

This is a variation on normal pesto.  Using almonds, instead of pine nuts, is substantially cheaper and the taste is not very different.  Lime juice instead of lemon makes for a nice change.

1 tightly packed cup of basil (overflowing is good)
¼ cup slivered or blanched almonds
3 cloves garlic, chopped
2 tsp fresh minced ginger, unpeeled
3 tbsp olive oil
3 tbsp lime juice
¾ tsp salt

1. Combine all the ingredients in the food processor.  Pulse until you reach your desired consistency.

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