Potato Gnocchi with Arugula Pesto & Cherry Tomatoes {GF}

If you’re a lover of gnocchi like me, you have got to try making homemade gnocchi.  It’s SO much better than the packaged kind!

It’s a lot easier than I thought it would be too but I will admit, it’s time-consuming so it’s not a meal to make if you’re tired and hungry after a long day of work.  We usually save homemade gnocchi for a Sunday :).

I made this potato gnocchi for when my parents came over for dinner one night.  Typically when I want gnocchi, I prefer my Homemade Sweet Potato Gnocchi but I decided to try something new, mainly because my Dad doesn’t like sweet potatoes (I know, so weird, right!?)

While this potato gnocchi was pretty delicious, I still prefer sweet potato gnocchi instead, it just had more taste in my opinion.  But if you’re looking for a kind that’s more in-line with what you buy in the store or get at a restaurant (or if like me, you are cooking for someone that cringes at the mere thought of sweet potatoes), give this one a try! Just remember to do it on an evening where you have plenty of time :).

Potato Gnocchi with Arugula Pesto & Cherry Tomatoes

Gnocchi Ingredients

• 4-5 Yukon Gold Potatoes
• 2 cups GF flour, plus extra for rolling
• 3 Eggs, whisked
• 2 TBSP Canola Oil
• 1 tsp Salt
• 1/3 tsp ground Black Pepper
• 2 TBSP Olive Oil

Pesto Ingredients

• 4 cups Arugula
• 2 TBSP Olive Oil
• 1 TBSP fresh Lemon Juice
• ½ cup Pine Nuts, toasted*
• 3 cloves of Garlic, minced
• Salt & Pepper

Other Ingredients

• 1 cup Cherry Tomatoes, halved (optional)

Directions

Bring a large pot of water to a boil.  Peel the potatoes, cut into quarters and add to the boiling water.  Cook for about 20 minutes or until they are soft (the smaller you cut the potatoes, the quicker they will cook).  Drain them in a colander and place them in a medium bowl.  Mash with a potato masher and set aside to cool.

Meanwhile, for the pesto, combine all the ingredients in a food processor until blended and set aside.

When the potatoes have cooled, add the whisked eggs, canola oil, salt and pepper.  Start adding the flour, about ½ cup at a time and mix well until combined.  When two cups of the flour has been incorporated and the mixture has started to form a manageable dough, divide it into six portions.

Flour a clean work surface and your hands and starting with the first segment of dough, roll out into a rope about ½ inch in diameter.  Cut into 1-inch pieces and set aside.  Continue until all your “pillows” have been created.

Bring a large pot of water to a boil.  Add gnocchi (about 20 at a time) and cook for about 4 minutes (they will float to the surface when they are done).  Heat olive oil in a large skillet over medium-high heat.  Add the finished gnocchi and cook another 4 minutes in the pan to get it nice and brown/crisp on the outside (this step can be done when your next batch of gnocchi is boiling).  Continue this process until all the pieces are cooked.

Transfer cooked pieces of gnocchi to a large bowl, add cherry tomatoes (if desired), pour in the pesto and toss until coated.  Serve immediately.