Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Gnocchi blu con pesto di zucchine e stracchino

Blue Gnocchi with Zucchini Pesto and Stracchino Cheese

Name: Blue Gnocchi with Zucchini Pesto and Stracchino Cheese
Total time: 3000 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 2.6 lbs old potatoes (about 1.2 kg); 1/2 cup potato starch (about 60 grams); 1 2/3 cups all-purpose flour (about 200 grams, as needed); 1 large egg; Ground nutmeg, to taste; Salt, to taste; 1 1/2 teaspoons blue pea flower powder; zucchini pesto; 1 large zucchini; Salt, to taste; 3.5 oz stracchino cheese (about 100 grams); Black pepper, to taste (optional); decoration; Safflower petals, to taste

CasaaSud @casaasud_1821

Alto Salento

These gnocchi are the result of my kitchen experiments. Starting from a tried-and-true gnocchi recipe, I decided to play with blue pea flower powder, which gives the dish a vibrant blue color. The recipe also includes a sauce made with zucchini pesto and stracchino cheese, and a garnish of safflower petals for decoration.

CasaaSud @casaasud_1821

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Ingredients

50 min

Serves 5 servings

2.6 lbsold potatoes (about 1.2 kg)
1/2 cuppotato starch (about 60 grams)
1 2/3 cupsall-purpose flour (about 200 grams, as needed)
1large egg
Ground nutmeg, to taste
Salt, to taste
1 1/2 teaspoonsblue pea flower powder
zucchini pesto
1large zucchini
Salt, to taste
3.5 ozstracchino cheese (about 100 grams)
Black pepper, to taste (optional)
decoration
Safflower petals, to taste

Saved

Steps

50 min

1

Use two pots. Boil the potatoes in one. In the other, cook the outer part of the zucchini.
2

On a work surface, place some of the flour, salt, and grated nutmeg. Press the potatoes onto the flour. Add 1 1/2 teaspoons of blue pea flower powder and start kneading. Add the egg, then gradually add the potato starch and as much flour as the dough will take.
3

The dough should be firm but not hard or sticky. Roll it into ropes and cut into small gnocchi pieces with a bench scraper. You can shape the gnocchi with a fork or leave them as is. Bring a large pot of water to a boil.
4

While the zucchini drains well, use an immersion blender to blend it with the stracchino cheese. Season with salt and, if you like, add black pepper.
5

Cook the gnocchi for a couple of minutes or until they float to the surface. Spread a generous layer of pesto on a deep plate and place the well-drained gnocchi on top. Garnish with safflower petals for a beautiful color contrast.