Creamy Gnocchi Pesto Salad

Thanks to Susie Fishbein, author of Kosher by Design Teens and 20-Somethings for sharing this recipe!

Gnocchi are starchy Italian dumplings usually made from potatoes. I was so excited to see prepared kosher gnocchi in the pasta aisle. It cooks up in minutes and can be served with any sauce. This pesto sauce is great hot if you want to serve it as a main dish, but it is just as nice over the gnocchi at room temperature and served as a pasta salad.

Ingredients:

Water as needed
Small handful kosher salt or coarse sea salt
3  tablespoons canola oil
1  tablespoon parve chicken consommé powder
2  pounds store-bought gnocchi (usually 2 packages)
4  cloves fresh garlic, chopped
2  cups fresh basil leaves, packed, about 2 ounces, stems discarded, chopped
1⁄2  cup pine nuts, plus additional for garnish
1  tablespoon low-fat mayonnaise
juice of 1⁄2 lemon
1⁄4 teaspoon fine sea salt
1⁄2  cup good-quality extra-virgin olive oil
1  plum tomato, seeded and diced, optional
grated Parmesan, optional for dairy meals

Directions:

1. Fill a large pot with water. Add salt, canola oil, and consommé powder. Whisk to dissolve. Bring to a boil. Add the gnocchi and cook for 3–4 minutes or until they rise to the top.
2. Remove 1⁄4 cup of the cooking water and set it aside. Drain and rinse the gnocchi in very cold water. Place into serving bowl and set aside.
3. Into a quart-sized container, place the chopped garlic, basil, pine nuts, reserved cooking water, mayonnaise, lemon juice, and salt. Using an immersion blender, purée until smooth. This can also be done in a food processor fitted with a metal “S” blade. With the motor running, slowly drizzle in the olive oil. Scrape down the sides of the bowl or container and pulse 2–3 more times.
4. Toss the pesto over the gnocchi. Sprinkle with tomato and cheese, if using. Garnish with a handful of whole pine nuts.

Dairy or Parve. Yields 6 servings.

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