Gnocchi Pesto Recipe

Bake or steam potatoes

Preheat oven to 425°F (220°C). Prick potatoes all over with a fork and bake directly on the rack until very tender, about 45–60 minutes depending on size. Alternatively, steam whole potatoes until tender, about 35–45 minutes. Baking yields drier potatoes which make lighter gnocchi.

Rice the hot potatoes

While still hot (but cool enough to handle), peel the potatoes. Press them through a potato ricer or mash very finely on a board with a fork. Spread the riced potatoes out to let steam escape for 5 minutes; this dries them slightly and prevents gummy dough.

Make dough

On a clean work surface, mound the riced potatoes and sprinkle with the salt and about 1 3/4 cups of the flour. Make a well in the center and add the beaten egg. Gently combine with your hands or a bench scraper until a soft, slightly tacky dough forms. If dough is very sticky, add remaining flour 1–2 tbsp at a time; avoid overworking. Aim for a tender dough that holds together but is not sticky.

Portion and shape

Divide dough into 4 equal pieces. Roll each piece on a lightly floured surface into a rope about 3/4-inch (2 cm) thick. Cut into 3/4-inch (2 cm) pieces. To shape, roll each piece down the tines of a fork or on a gnocchi board with your thumb to create ridges, or simply leave as pillow shapes. Dust with semolina or extra flour to prevent sticking and place on a floured tray in a single layer.

Cook gnocchi

Bring a large pot of salted water to a gentle boil (use about 2 tbs salt per 4–6 quarts). Cook gnocchi in batches: add 10–12 pieces, stir gently to prevent sticking. They are cooked when they float and remain afloat for about 30–60 seconds, about 1–2 minutes total. Use a slotted spoon to transfer to a bowl, reserving at least 1/2 cup of the cooking water.

Toast pine nuts

In a small dry skillet over medium heat, toast the pine nuts, shaking frequently, until fragrant and lightly golden, 2–3 minutes. Watch closely to avoid burning. Remove from heat and let cool briefly.

Blend pesto

In a food processor or blender, combine the basil leaves, cooled toasted pine nuts, garlic, and a pinch of coarse salt. Pulse until coarsely chopped. With the processor running, stream in the extra-virgin olive oil until a smooth emulsion forms but still has texture. Transfer to a bowl and stir in the grated Parmigiano and Pecorino cheeses. Taste and adjust seasoning with additional salt or the optional lemon juice to brighten. If pesto seems too thick, thin with 1–2 tablespoons of reserved cooking water or more olive oil.

Toss gnocchi with pesto

Return a shallow sauté pan to low heat. Add the cooked gnocchi and 2–3 tablespoons of the reserved cooking water to warm them gently. Spoon in 3–4 tablespoons of pesto and toss carefully (use a spatula to fold) until each piece is coated. Add more reserved water, up to the 1/2 cup, a tablespoon at a time to reach a silky sauce that clings to the gnocchi. If needed, add 1 tsp olive oil to loosen.

Plate and garnish

Divide gnocchi among warm plates. Finish with an extra sprinkle of grated Parmigiano-Reggiano and a few toasted pine nuts if desired. Serve immediately.

Make-ahead and storage

You can refrigerate uncooked gnocchi on a floured tray covered with plastic wrap for up to 24 hours. Cooked gnocchi stored with pesto will keep in the fridge for 1–2 days but are best fresh.