Tuna And Pesto Gnocchi
Supermarket gnocchi has saved many a weeknight meal at GO! Pesto HQ, but once you've tasted fresh gnocchi, there really is no going back.
Homemade gnocchi are not hard to make, but it's going to take you an hour or so from start to finish. The secret to the fluffiest, most pillow-like dumplings is to use just as much as much flour as you need but not a gram more.
There's no easy way to describe when to know your gnocchi is ready for shaping, but the second it stops sticking to either your hands or the work surface, that's when you'll know.
Gnocchi making is all about less is more. Work the dough too much and you'll end up with gummy dumplings. Use too much flour and your dumplings are going to be overly dense. Cook them for too long and they'll disintegrate when you try to stir through the pesto.