Gnocchi Mamma Carmela Recipe

Bake or steam the potatoes

Preheat oven to 220°C (425°F). Prick whole russet potatoes with a fork and place directly on the oven rack or on a baking sheet. Bake for 45–60 minutes until very tender and a fork slides in easily. Alternatively, steam whole potatoes for 30–40 minutes until tender. Baking produces drier flesh — preferable for light gnocchi.

Rice the potatoes

When potatoes are cool enough to handle but still warm, peel and pass through a potato ricer or mash very finely. Spread the riced potato on a large work surface or in a wide bowl to let steam escape for 5 minutes; this helps reduce moisture.

Make the dough

Sprinkle 1.5 tsp fine sea salt and 0.5 cup grated Parmigiano over the warm riced potato. Make a shallow well and add the lightly beaten egg. Begin adding 2 cups all-purpose flour, a little at a time, folding gently with your hands or a bench scraper until a soft, slightly tacky dough forms. Use as little flour as necessary — dough should hold together but still be tender. If dough is sticky, add up to 2–4 tbsp more flour. Do not overwork; mix until just combined (about 1–2 minutes).

Portion and shape gnocchi

Cut dough into 4 equal pieces. Lightly flour work surface and roll each piece into a long rope about 1–1.5 cm (3/4 inch) in diameter. Cut into 2 cm (3/4 inch) pieces. To shape: press each piece with a fork or roll over a gnocchi board with your thumb to create ridges, or simply leave pillow shapes. Place formed gnocchi on a lightly floured tray, dusting tops to prevent sticking.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Add gnocchi in batches (do not overcrowd). Fresh gnocchi cook rapidly — they float to the surface in 1–3 minutes. Once they float, allow 30–45 seconds more, then remove with a slotted spoon to a warm bowl or pan.

Toast pine nuts

In a small dry skillet over medium heat, toast 3 tbsp pine nuts, shaking frequently, until aromatic and just golden (1–2 minutes). Remove from heat and cool.

Blend the pesto

In a food processor or blender, combine the toasted pine nuts, 2 peeled garlic cloves, 0.5 tsp coarse sea salt, and 0.25 tsp freshly ground black pepper. Pulse to chop finely. Add the packed basil leaves in batches with 0.5 cup extra-virgin olive oil, pulsing until a smooth, slightly textured emulsion forms. Scrape down the sides and add 0.75 cup grated Parmigiano-Reggiano and 0.25 cup grated Pecorino (if using); pulse just to incorporate. Taste and adjust seasoning, adding a little more oil if too thick or 1/4 tsp salt if needed. Pesto can be thinned to desired consistency with extra oil or a tablespoon of pasta cooking water.

Combine gnocchi and pesto: In a large sauté pan over low heat, melt 2 tbsp unsalted butter until foaming lightly. Add a splash (2–3 tbsp) of reserved gnocchi cooking water. Add the drained, cooked gnocchi and gently toss to coat and warm through for 1–2 minutes.

Stir in pesto: Remove pan from direct heat and fold in 3/4 to 1 cup of the prepared pesto (use more for a more intensely flavored dish), tossing gently so each gnocchi is coated. If mixture seems dry, add another tablespoon or two of pasta water or olive oil to loosen the sauce.

Plate and garnish: Divide gnocchi among 4 warm plates. Sprinkle with extra grated Parmigiano-Reggiano (about 1 tbsp per serving), finish with a few flakes of Maldon sea salt to taste (use sparingly — about 1/8 tsp per plate), and garnish with fresh basil leaves. Serve immediately.

Make-ahead & storage notes: Pesto can be made up to 2 days ahead and refrigerated, covered with a thin film of olive oil. Fresh gnocchi can be refrigerated on a tray for a few hours dusted with flour or frozen in a single layer then transferred to a bag for up to 1 month; cook from frozen adding an extra 30–60 seconds to cooking time.