TOMATO GNOCCHI WITH PESTO

Tomato Gnocchi with Pesto image

Our taste panel simply loved the flavorful blend of pesto sauce and pine nuts in this delectable and impressive dish from our Test Kitchen that any cook would be proud to serve guests-even Italian ones!

Provided by Taste of Home

Time 1h15m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound russet potatoes, peeled and quartered
3 quarts water
2/3 cup all-purpose flour
1 egg
3 tablespoons tomato paste
3/4 teaspoon salt, divided
PESTO:
2 tablespoons olive oil
1 tablespoon water
1 cup loosely packed fresh basil
1 garlic clove, peeled
3 tablespoons grated Parmesan cheese
3 tablespoons pine nuts, toasted

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring water to a boil., Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, tomato paste and 1/2 teaspoon salt; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough. , Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm., For pesto, place the oil, water, basil, garlic and remaining salt in a food processor; cover and process until blended. Stir in Parmesan cheese. Spoon over gnocchi; toss gently to coat. Sprinkle with pine nuts.

Nutrition Facts : Calories 312 calories, Fat 13g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 545mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges