High Fructose Corn Syrup Free Gluten Free Potato Gnocchi with Basil Pesto

Total time1 hr

Prep time40 min

Cook time20 min

High Fructose Corn Syrup 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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