Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Gnocchi di crescenza integrali con pesto

Whole Wheat Crescenza Gnocchi with Pesto

Name: Whole Wheat Crescenza Gnocchi with Pesto
Cuisine: American
Ingredients: 21 oz crescenza cheese (about 600 grams); 2 1/4 cups whole wheat flour (about 280 grams)

Roberta Guidetti @roberta_61

This recipe is perfect for enjoying gnocchi in the summer without getting too hot, and you can count on great results.

Roberta Guidetti @roberta_61

This recipe is perfect for enjoying gnocchi in the summer without getting too hot, and you can count on great results.

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Ingredients

21 ozcrescenza cheese (about 600 grams)
2 1/4 cupswhole wheat flour (about 280 grams)
For the pesto: 2 cups fresh basil leaves (about 50 grams)
1/4 cup extra virgin olive oil (about 50 grams)
1/4 cup pine nuts (about 30 grams)
1/2 cup grated Parmesan cheese (about 50 grams)

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Steps

1

Blend the basil, Parmesan, pine nuts, and olive oil together until smooth. Set aside.
2

In a bowl, mix the flour with the crescenza cheese. Transfer to a floured surface and knead until you have a smooth, soft dough that isn't sticky.
3

Using some extra flour, roll the dough into ropes about the width of a finger, then cut into pieces about 3/4 to 1 inch (2 to 3 cm) long.
4

Cook the gnocchi in salted boiling water. As soon as they float to the surface, remove them with a slotted spoon and toss them in a bowl with the pesto.
5

Tip: These are also delicious served cold.