One of my favorite things to do is to take classic recipes and give them a makeover. Take the traditional Genoese spaghetti with potatoes and pesto, for example. It’s an earthy, simple dish that can be sublime when properly executed. But how about polishing it a bit?
With that in mind, I came up with this gnocchi recipe. The ingredients are the same, but they’re reworked: The potatoes are transformed into light-as-air gnocchi. Tender, refined haricots verts, standing in for the green beans, are spiked with lemon zest, which brings a wonderful new dimension to the dish. The pesto, of course, is unchanged and envelops the gnocchi with its luxurious texture and marvelous flavor.
Of course, if making your own gnocchi seems too daunting (or if time is scarce!), you can substitute them with a dry pasta such as Cavatelli, Garganelli, Gemelli or Fusilli.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.