Gnocchi Del Piemonte Recipe
Handmade potato gnocchi with fresh basil and sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gnocchi
Basil Sauce
Method
Gnocchi Preparation
- 1
- 2
Mash Potatoes
Once the potatoes are cool enough to handle, peel them and mash them in a large bowl until smooth, ensuring there are no lumps.
- 3
- 4
Shape Gnocchi
Divide the dough into portions and roll each portion into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces. Optionally, use a fork to create ridges on each piece.
- 5
Cook Gnocchi
Bring a pot of salted water to a boil. Gently drop the gnocchi into the boiling water. They are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Basil Sauce Preparation
- 6
Prepare Ingredients
In a food processor, combine fresh basil leaves, garlic cloves, salt, and black pepper. Pulse until finely chopped.
- 7
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- 8
Stir in Cheese
Transfer the basil sauce to a bowl and stir in the grated Parmesan cheese until well combined.
Assembly
- 9
Combine Gnocchi and Sauce
In a large serving bowl, gently toss the cooked gnocchi with the basil sauce until evenly coated.
- 10
Serve
Serve the gnocchi warm, garnished with additional Parmesan cheese and fresh basil if desired.