Gnocchi alla Genovese

Chef David Kinch and team
Mentone, Aptos

Mentone’s gnocchi—Italian dumplings—are light and fluffy, never gummy. Serve with your favorite sauce, but the team highly recommends pesto to make a genuine Gnocchi alla Genovese. General manager Chris Sullivan’s pesto tip: “Source the best basil you can, as this is the backbone. Too old or big and it will add unwanted bitterness.”

Ingredients

Pesto
16 grams garlic
140 grams pine nuts
Salt, to taste
400 grams basil
360 grams extra virgin olive oil
120 grams Parmesan, grated
120 grams Pecorino, grated

Gnocchi
1000 grams russet potato
1 egg
300 grams 00 flour
10 grams salt

Instructions

For pesto: In a mortar, crush garlic and pine nuts. Add in a pinch of salt. Add basil and crush. Slowly stream in olive oil. Add cheese at the end. Season to taste. Makes about 1 pint.

For gnocchi: Boil potatoes until tender. Peel skins and open potatoes and allow to steam for 5 minutes. Run potatoes through food mill while still warm. Add egg to potatoes and then add in flour. Knead until everything comes together, but don’t overwork the dough. Roll out and cut into shape. Cook in salted water until tender but not mushy, about 3 minutes. Toss gnocchi with pesto. (Gnocchi can be made ahead and frozen.)

Serves 10

Pro tip from Michelin-starred chef David Kinch: “All measurements are in metric by weight, including liquids. Why? Did you know a cup of flour weighs differently on a rainy day and a dry day? If you weigh the flour, it is always the right amount. The best kitchen tool one can buy nowadays is a $10 digital scale. Try it. Weighing all ingredients including liquids is done in every professional kitchen today. You will soon find it easier, more efficient and simpler than using old imperial measurements.”