Gnocchi Pesto Recipe

Bake potatoes

Preheat oven to 400°F (200°C). Prick russet potatoes all over with a fork and place directly on the oven rack or on a baking sheet. Bake until very tender, about 45–60 minutes depending on size. Alternatively boil whole potatoes in salted water until fork-tender, 30–40 minutes. Allow to cool until warm but handleable.

Rice or mash

While still warm, split each potato and scoop flesh into a large bowl or pass through a potato ricer onto a clean work surface. Avoid overworking — you want light, dry potato. Spread the riced potato in a thin layer to let steam escape for 5 minutes.

Make dough

Gather the cooled riced potato into a mound, sprinkle the salt over it and add the egg yolk. Start by adding about 1 1/2 cups of the flour. Using your hands, fold and gently knead just until a soft dough forms — add the remaining flour a little at a time only if the dough is too sticky. The dough should be soft, slightly tacky but not wet. Do not over-knead; work time should be under 2 minutes.

Shape gnocchi

Divide the dough into 4 portions. On a lightly floured or semolina-dusted surface roll each piece into a rope about 3/4 inch (2 cm) thick. Cut ropes into 3/4-inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges; this helps sauce cling. Place formed gnocchi on a floured tray in a single layer.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Add gnocchi in batches so they have room. Cook until they float to the surface plus an additional 30–60 seconds (about 2–3 minutes). Remove with a slotted spoon to a warm shallow pan or bowl while you finish remaining batches.

Make pesto

In a food processor combine basil leaves, pine nuts, grated Parmesan, garlic cloves, lemon juice, and a pinch of salt. Pulse to a coarse paste. With the processor running, stream in the 1/2 cup olive oil until the mixture becomes a smooth, slightly loose pesto. Taste and adjust salt if needed.

Finish cream sauce

In a large skillet over medium heat, melt the unsalted butter. Add the heavy cream and warm until it begins to simmer gently — do not boil vigorously. Reduce heat to low and stir in 3/4 of the prepared pesto (reserve some pesto for brighter basil flavor if desired). Stir to combine and let the sauce thicken slightly, about 2–3 minutes. If the sauce seems too thick, add up to 2–3 tablespoons of pasta cooking water to reach desired consistency. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, tasting and adjusting as needed.

Combine gnocchi and sauce

Add the cooked gnocchi directly into the skillet with the warm pesto cream. Toss gently over low heat for 1–2 minutes so the gnocchi absorb and are coated in the sauce. If the sauce needs loosening, add 1–2 tablespoons reserved pasta water at a time until silky.

Plate the gnocchi in shallow bowls. Sprinkle extra grated Parmesan over each serving and scatter toasted pine nuts on top if using. Garnish with a few fresh basil leaves. Serve immediately.