BHA & BHT Free Gluten Free Potato Gnocchi with Basil Pesto

Total time1 hr

Prep time40 min

Cook time20 min

BHA & BHT Free Gluten Free Potato Gnocchi with Basil Pesto

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 3 medium)
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 cup rice flour, plus more for dusting
¼ cup tapioca starch
1 large egg
½ tsp fine salt

For the pesto

2 cups fresh basil leaves, packed
⅓ cup pine nuts
½ cup finely grated parmesan cheese
2 garlic cloves
½ tsp fine salt
¼ tsp black pepper
½ cup extra-virgin olive oil

For finishing

1 tbsp extra-virgin olive oil
salt, for the pasta water

For serving

extra parmesan cheese, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pierce the potatoes all over with a fork and place them directly on the oven rack. Bake for 50–60 minutes, until a skewer slides through the center with no resistance.
2
While the potatoes are still hot, halve them and scoop the flesh through a potato ricer or grate it on the large holes of a box grater onto a clean, lightly rice-flour-dusted baking sheet. Spread the riced potato out and let it steam-dry for 5 minutes — the drier the potato, the less flour you'll need.

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