Homemade Gnocchi with Mushrooms and Walnut Pesto

Homemade Gnocchi with Mushrooms and Walnut Pesto

While I was searching the internet for clean recipes to try, I came across the one listed 

above and was so excited. It looked and sounded amazing and I couldn't wait to try it, it looked so easy! Boil some pre-made gnocchi, blend some simple ingredients, saute all together, and presto: a delicious dinner. I instantly ran to the grocery store to get all of the ingredients, but my heart sank when I picked up that package of gnocchi: there were quite a few ingredients that I had no idea what they were. I couldn't use the gnocchi if I wanted to make this meal a clean eating one, and I REALLY wanted to make this meal. What's a gal to do in a situation like this? Put on her chef hat and make her own gnocchi, of course! So there in the grocery store I scoured the internet in search of gnocchi recipes and came up with one that seemed to use the best aspects of all of the recipes I looked at. I won't lie, I was very nervous while making these gnocchis as I had no clue how the dough should look, how long I should knead the dough, or pretty much how the heck one was to make gnocchis, period. But i persevered on. I made the dough, cut them into (not so pretty) pieces, threw them in the water, and said a prayer or two. Once they rose to the top of the pot, I tried one and couldn't believe my taste buds. They tasted like gnocchi! Didn't look so much like them, but I can get over that. I was surprised by how easy it actually turned out to be, and that's coming from someone who didn't know how to make gnocchi at all yesterday. It's a messy task, but well worth it to know what all exactly is in your gnocchi and get delicious, and clean eating, yummy little dumplings.

Here's how to make the gnocchi: peel and slice one big russet potato, and boil until they're easily pierced with a fork. Drain really well, then put in a bowl and mash with a fork until there's no lumps. Take 1 cup of this and mix with 1 cup all purpose flour and 1 egg. Once the dough starts looking really lumpy, dump onto a well floured surface and start kneading until the dough comes together. It'll be a little sticky, but if it's too sticky just keep kneading in flour until it's the right consistency. Then take a small chunk and start rolling into a log on a lightly floured surface. Roll until it's about 3/4 inch in diameter, then cut into half inch pieces (if you want prettier gnocchis, roll on a flour fork to get the pretty grooves.) Then toss in salted boiling water and wait for the gnocchis to float (this takes about 2-3 minutes), then drain. I did my gnocchis in small batches, make sure to not overcrowd the pot. And that's it, you now have beautiful, homemade gnocchis you can brag to your friends about! (Feel free to tell them it was a laborious process, they sure do taste like it 

Sarah's Review

Ease: 3/5 

Taste 5/5 

Comments: next time I'd like to try using whole wheat flour and flavoring the Gnocchi dough with spices