Pesto Gnocchi Recipe
Pesto gnocchi combines pillowy potato dumplings with vibrant basil sauce in this classic Italian main course. Fresh gnocchi tossed with homemade pesto, garlic, and pine nuts creates an elegant yet simple dish that celebrates authentic Northern Italian flavors. Finished with Parmigiano-Reggiano and a touch of cream, this restaurant-quality meal comes together in under 45 minutes.
Ingredients
- 500g (3.5 cups) all-purpose flour
- 300g (10.5 oz) russet potatoes, peeled and quartered
- 1 large egg yolk
- 5g (1 tsp) fine sea salt, plus more for pasta water
- 80g (2.8 oz) fresh basil leaves, packed
- 30g (1 oz) pine nuts
- 3 cloves garlic, minced
- 100ml (0.42 cup) extra virgin olive oil
- 40g (1.4 oz) Parmigiano-Reggiano, finely grated
- 50ml (0.21 cup) heavy cream or pasta water
- 15ml (1 tbsp) freshly squeezed lemon juice
- Freshly ground black pepper to taste
- Extra basil and pine nuts for garnish
Instructions
-
Boil potatoes in salted water until fork-tender, about 12-15 minutes. Drain thoroughly and pass through a ricer or food mill while still warm onto a clean counter or board. Spread to cool for 2 minutes.
-
Gently fold 1 teaspoon salt and egg yolk into the riced potatoes. Create a well in the center and begin adding flour gradually, 50g (0.5 cup) at a time, mixing with your fingers until a soft, slightly sticky dough forms.
-
Knead gently for 1-2 minutes until the dough is smooth but still tender. If too sticky, dust with a small amount of flour. Divide into 4 equal portions.
-
Roll one portion into a rope approximately 1.5cm (0.6 inches) thick on a lightly floured surface. Cut into 2cm (0.8 inch) pieces. Press each piece lightly with a fork to create ridges. Repeat with remaining portions.
-
Combine basil, pine nuts, and garlic in a food processor. Pulse until coarsely chopped. With the machine running, drizzle in olive oil slowly until a thick, chunky sauce forms. Fold in grated Parmigiano-Reggiano, lemon juice, and black pepper. Do not overmix.
-
Bring a large pot of salted water to a rolling boil. Working in batches, add gnocchi carefully. They are done when they float to the surface and cook for 30 additional seconds. Remove with a slotted spoon to a colander.
-
Gently toss hot gnocchi in a large serving bowl with pesto sauce and 2-3 tablespoons cream or reserved pasta water to create a silky coating. Add more liquid if needed to reach desired sauce consistency.
-
Divide into serving bowls. Garnish with extra fresh basil leaves, toasted pine nuts, and a drizzle of excellent olive oil. Serve immediately while still warm.
Substitutions
- For dairy-free: use vegan butter instead of cream and nutritional yeast instead of Parmigiano-Reggiano
- For nut-free: substitute pine nuts with toasted sunflower seeds or pumpkin seeds in both the pesto and garnish
- For gluten-free: replace all-purpose flour with a 1:1 gluten-free flour blend; knead gently and add slightly less flour
- For lower-fat: omit cream entirely and use additional pasta water; reduce olive oil to 75ml (0.3 cup)
Tips
- Make gnocchi dough on the day you plan to cook it; aged dough becomes tough. Work with cool hands and keep the surface lightly floured to prevent sticking.
- Reserve 250ml (1 cup) starchy pasta water before draining gnocchi—this liquid creates a better sauce consistency than cream and helps the pesto cling to each piece.
- Taste the pesto before combining with gnocchi and adjust lemon juice and salt as needed; this prevents over-seasoning the final dish.
- Pesto oxidizes quickly; make it just before serving or cover the surface directly with plastic wrap and refrigerate up to 4 hours.
Gnocchi with pesto originates from Liguria in Northwestern Italy, where basil thrives in the Mediterranean climate. This dish represents the region's culinary philosophy: using minimal, exceptional ingredients prepared with precision and respect for their natural flavors.
Frequently Asked Questions
How long does Pesto Gnocchi Recipe take to make?
Pesto Gnocchi Recipe takes about 45 minutes total — 25 minutes of prep and 20 minutes of cooking — and makes 4 servings.
What can I substitute in Pesto Gnocchi Recipe?
You can adapt it easily: For dairy-free: use vegan butter instead of cream and nutritional yeast instead of Parmigiano-Reggiano; For nut-free: substitute pine nuts with toasted sunflower seeds or pumpkin seeds in both the pesto and garnish; For gluten-free: replace all-purpose flour with a 1:1 gluten-free flour blend; knead gently and add slightly less flour.
How should I store leftover Pesto Gnocchi Recipe?
Keep it in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
How much protein is in Pesto Gnocchi Recipe?
Each serving of Pesto Gnocchi Recipe has about 16g of protein and 520 calories.
Loading comments...