Gnocchi al Pesto di Pistacchio e Limone

Ingredients

• 300 g Potatoes, russet
• 80 g All-purpose flour
• 1 Egg yolk
• 60 g Pistachios, unsalted
• 1 tsp Lemon zest
• 1 tbsp Lemon juice
• 2 tbsp Olive oil
• 30 g Pecorino Romano, grated
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Boil the potatoes whole in salted water until fork‑tender (about 15 minutes); drain, peel while still warm, and mash or rice them into a fine paste.

2. 2

   On a clean work surface, combine the mashed potatoes, flour, and egg yolk; gently knead until a soft, non‑sticky dough forms—do not overwork.

3. 3

   Divide the dough into two portions, roll each into a 2‑cm rope, and cut into 2‑cm pieces to form gnocchi; press each piece lightly with a fork to create ridges. Set aside on a floured tray.

4. 4

   While the gnocchi rest (5 minutes), prepare the pistachio‑lemon pesto: blend pistachios, lemon zest, lemon juice, olive oil, and a pinch of salt until smooth; adjust consistency with a little water if needed.

5. 5

   Bring a large pot of salted water to a boil; cook the gnocchi in batches, stirring gently, until they rise to the surface (about 2–3 minutes). Remove with a slotted spoon and transfer to a warm serving bowl.

6. 6

   Toss the cooked gnocchi with the pistachio‑lemon pesto, then top with toasted pistachio crumbs (reserve a handful, toast in a dry pan for 2 minutes) and grated Pecorino; finish with a grind of black pepper and serve immediately.