Need a way to freshen up your gnocchi? Add one of these tasty sauces from Michelle Bernstein.
Recipe: Potato gnocchi (on this page) Recipe: Fresh pea pesto (on this page) Recipe: Cherry-hazelnut brown butter (on this page) Recipe: Shaved summer vegetable salad with pecorino (on this page)Related: Get Michelle Bernstein's baby food recipes from NBC Latino
Preheat oven to 400 degrees F. Using a paring knife, poke some holes into each potato. Place on a baking sheet covered with kosher salt and bake until fully cooked, about 1 hour.
Allow the potatoes to cool to the touch, cut in half and scoop out the insides and place in a food mill into a large bowl or clean work surface.
Drizzle the potato with the beaten egg and a little salt, sprinkle with ½ the amount of flour over the top. Using a metal spatula or pastry scraper, begin mixing little by little until incorporated adding flour when needed (it will be sticky). When the mixture forms nice soft dough, knead the dough a few times, sprinkling small flour over the top until it is less sticky, it should be nice and moist and a bit fluffy. DON'T overwork the dough, be gentle. You might not use all of the dough. Some is just to keep your table dry.
Work with ¼ of the dough at a time, rolling into ¼ inch ropes. Using a knife or bench scraper cut them into ½ inch pieces (I like them small). Transfer them to a floured baking sheet until ready to cook. You make refrigerate the gnocchi for a few hours or freeze them in a covered container.
Cook gnocchi in salted boiling water until they float. Remove and toss in either butter or olive oil, depending on recipe.
Add 1.5 cups peas and all other ingredients into a food processor, pulse until it all comes together but do not run machine until smooth (needs to be chunky). Fold the rest of the cooked peas into the pesto.
Place the butter in a small sauce pan over medium heat, allow it to turn brown, it should smell nutty. Remove the pan from the heat and add all other ingredients, season with salt and pepper.
*Top the gnocchi in this recipe with grated ricotta salata using a large hole grater.
Mix together and serve gnocchi (tossed in toasted garlic and olive oil) around the salad.
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