Gnocchi Pesto Recipe

Boil the Potatoes

Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes.

Drain and Cool

Once cooked, drain the potatoes and let them cool slightly until you can handle them. Peel the potatoes and mash them in a large bowl until smooth.

Make the Dough

Add the flour, egg, and salt to the mashed potatoes. Mix until a dough forms. Be careful not to overwork the dough; it should be soft and slightly sticky.

Shape the Gnocchi

Divide the dough into four portions. Roll each portion into a rope about 1/2 inch thick. Cut the ropes into 1-inch pieces. Use a fork to press down on each piece to create ridges.

Cook the Gnocchi

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

Blend the Ingredients

In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.

Add Olive Oil

With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. You may need to scrape down the sides of the bowl a couple of times.

Season the Pesto

Add salt and black pepper to the pesto and pulse a few more times to combine. Taste and adjust seasoning as needed.

Toss the Gnocchi with Pesto

In a large bowl, combine the cooked gnocchi with the prepared pesto. Toss gently to coat the gnocchi evenly with the sauce.

Serve

Transfer the gnocchi pesto to serving plates. Optionally, garnish with extra Parmesan cheese or fresh basil leaves before serving.