Potato Gnocchi with Sour Pesto

A unique twist on traditional gnocchi, this version celebrates the power of sour throughout, incorporating aromatics from lime and lemon zest within each pillowy potato gnocchi, then glazed in a calamansi butter sauce, and tossed in a tangy calamansi and yuzo kosho pesto. Layer upon craveable layer of sourness and acidity will keep you coming back for more. 

Ingredients

Procedure

Potato Gnocchi

1. Heat oven to 350°F (180°C). Bake potatoes directly on center rack of oven until very tender, about 1 hour and 30 minutes. Cut in half lengthwise; let stand until cool enough to handle, about 20 minutes. Carefully peel potatoes, discarding skins. Press potatoes through a potato ricer. Cool to room temperature.
2. Spread riced potatoes into even layer on clean work surface. In a bowl, mix egg yolks, orange zest and lime zest; drizzle evenly over potatoes. Sprinkle with salt, garlic powder, onion powder, black pepper and 1/2 cup (125 ml) of the flour. Using clean hands, fold and knead potato mixture to blend. Gradually add remaining 1/2 cup (125 ml) flour, kneading just until blended.
3. Divide dough into 4 portions. Roll each portion into 9-inch (22-cm) rope. Cut into 1-inch pieces and imprint with fork if desired. Dush parchment-lined sheet tray with flour. Transfer gnocchi to tray and hold refrigerated for service.

Sour Pesto

1. Puree all ingredients in blender until well blended. Hold refrigerated for service.

Service

1. Set up station of boiling lightly salted water. Blanch gnocchi until floating. Pull from water and drain well.
2. In skillet on medium-high heat, melt butter. Stir in calamansi juice. Add gnocchi; cook and stir until gnocchi are lightly browned. Add pesto and stir gently to coat. Serve immediately.