The Great American (Cook) Book

Gnocchi with pesto
Tuesday, January 1, 2008
Vegetarian recipes from recently released cookbooks:

"Authentic American: Celebrating the Recipes and Diverse Traditions of Our Rich Heritage," by Saveur Magazine editors (Chronicle Books, 2007)

This is a big, beautiful book of recipes, mining local traditions from the 50 states. Although American cuisine has had a bad rap, the writers argue that "Americans can be wonderful cooks." The immigrant history of the nation created a natural fusion cuisine before "fusion" was a word. That said, it definitely isn't a vegetarian cuisine -- this book does lean toward the meaty. But as you might expect, the Italian dishes are particularly veggie-friendly. And you can never underestimate the power of good ol' side dishes like mac-and-cheese.

-- Evelyn Shih

Gnocchi with pesto

4 russet potatoes
2/3 cup flour
Salt
2 tablespoons pine nuts
2 cloves garlic, peeled
2 cups packed basil leaves
1/2 cup extra-virgin olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
1/4 cup heavy cream


Preheat oven to 350 degrees. Pierce potatoes with a fork, then bake until soft, about 40 minutes. Peel potatoes while they are still very warm and mash finely. Combine potatoes, flour and 1 teaspoon salt in a large bowl. Knead until ingredients are thoroughly mixed and dough holds together.

Roll small amounts into ropes that are 1 inch by 6 inches, then cut ropes into 1/2-inch pieces. Use a fork to make indentations on top of each piece and pinch the gnocchi to plump them.

Pulse pine nuts and 1/2 teaspoon salt together in a food processor until finely ground. Add garlic and basil, then add olive oil with the motor running.

Bring a large pot of salted water to boil. Add gnocchi to the pot carefully, so that they don't stick together. Cook until gnocchi begin rising to the top. Remove cooked gnocchi from pot and drain on a plate lined with paper towels.

Warm the pesto in a large pan over medium heat. Stir in the Parmigiano-Reggiano, season with salt and pepper. Finally, add cream. When dissolved, add gnocchi and stir gently.

Servings: 4.