Gnocchi with Pesto
Homemade potato gnocchi served with fresh basil pesto for a classic Italian dish.
30 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 lbs russet potatoes
- 1 1/2 cups all-purpose flour
- 1 egg
- 1 tsp salt
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Nutrition Facts
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Instructions
Prepare the potatoes: Boil the potatoes in their skins until tender, about 20-25 minutes. Drain, peel, and mash them while still warm.
Make the gnocchi dough: On a clean surface, spread the mashed potatoes. Add flour, egg, and salt. Knead gently until a soft dough forms.
Shape the gnocchi: Divide the dough into 4 parts. Roll each into a long rope, about 1/2 inch thick. Cut into 1-inch pieces.
Cook the gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
Make the pesto: In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse while slowly adding olive oil until smooth. Season with salt and pepper.
Serve: Toss the cooked gnocchi with pesto sauce. Garnish with extra Parmesan and fresh basil leaves if desired.
Chef's Tips
- Potato Tip: Bake the potatoes instead of boiling for a drier texture, which helps absorb less flour.
- Gnocchi Texture: Don't overwork the dough to keep gnocchi light and fluffy.
- Pesto Variations: Substitute pine nuts with walnuts or almonds for a different flavor profile.
- Freezing: Freeze uncooked gnocchi on a tray before transferring to a bag for later use.
- Sauce Consistency: If pesto is too thick, thin it with a bit of pasta cooking water.
