Crispy Potatoes Gnocchi Creamy Pesto Recipe

Boil the potatoes

Place whole russet potatoes (with skins) in a large pot of salted water. Bring to a boil and cook until fork-tender, about 20–25 minutes. Drain and cool slightly.

Mash the potatoes

Peel the skins from the potatoes once cool enough to handle. Use a potato ricer or masher to mash until smooth and fluffy. Let cool completely.

Make the dough

On a clean surface, mix cooled mashed potatoes with all-purpose flour, one beaten egg, and a pinch of salt. Gently knead the mixture until a soft dough forms. Avoid overworking it.

Shape the gnocchi

Divide the dough into smaller portions and roll each into a rope about ½ inch thick. Cut into 1-inch pieces and optionally press each piece against a fork to create ridges.

Boil the gnocchi

Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside.

Prepare the pesto

In a food processor, blend fresh basil leaves, garlic, toasted pine nuts, Parmesan cheese, olive oil, salt, and pepper until smooth. Scrape down the sides as needed for an even texture.

Make it creamy

Transfer the pesto to a saucepan over low heat. Stir in heavy cream and a splash of milk or pasta water to loosen, if needed. Warm gently for 2–3 minutes without bringing to a boil.

Crisp the gnocchi

Heat a tablespoon of olive oil or butter in a large nonstick skillet over medium-high heat. Add the boiled gnocchi in a single layer and cook for 2–3 minutes per side until golden and crispy.

Toss with sauce

Reduce heat to low and add the creamy pesto sauce to the skillet with crispy gnocchi. Toss gently to coat evenly, adding a bit of pasta water if needed for desired consistency.

Serve

Transfer the creamy pesto gnocchi to plates. Garnish with extra Parmesan cheese, fresh basil, or toasted pine nuts if desired. Serve immediately while warm and crispy.