Gnocchi in an Instant with Arugula-Pistachio Pesto
- Makes4-6 servings
- Cook Time1¼ hours
- 3
Our search for a better way to make gnocchi brought us to an unexpected place: instant potato flakes. Not only do we get more consistent results, but there also is no need to peel, boil and rice potatoes. We sauce the gnocchi with a peppery green arugula and pistachio pesto. You’ll have leftover pesto, but in an airtight container, with plastic wrap pressed directly against the surface, it will keep in the refrigerator for about a week or in the freezer for up to a month.
Tip
Don’t overknead the dough. Use a light hand and knead just until the dough is cohesive and smooth. Overworking will cause gluten development, which will make the gnocchi dense and stodgy.
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