Gnocchi Pesto Recipe
GNOCCHI PESTO Homemade gnocchi in pesto sauce (pine nuts, pecorino cheese, basil, garlic, olive oil).
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Ingredients
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Gnocchi
Pesto Sauce
To Finish
Method
Gnocchi
- 1
Bake or boil the potatoes
Preheat oven to 425°F (220°C). Prick whole russet potatoes with a fork and place on a baking sheet; bake 45–60 minutes until tender when pierced. (Alternatively, boil whole unpeeled potatoes in salted water 30–40 minutes until fork-tender.) Allow to cool slightly until you can handle them while still warm.
- 2
- 3
Mix dough
Make a well in the center of the potatoes. Sprinkle the 1 tsp salt and 1 3/4 cups flour around and a little into the center. Crack the egg into the well. Using a bench scraper or your hands, gently incorporate the egg and flour into the potatoes until a cohesive dough forms. Work as little as possible — stop when dough holds together but is still slightly tacky. If dough is too sticky, sprinkle up to the extra 1/4 cup flour; if too dry, sprinkle a teaspoon of water.
- 4
Portion and shape
Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a rope about 3/4 inch (2 cm) in diameter. Cut ropes into 1-inch (2.5 cm) pieces. To shape gnocchi (optional): roll each piece over the tines of a fork or a gnocchi board to create ridges, or press lightly with your thumb to make an indentation. Dust finished gnocchi with a little flour to keep from sticking.
- 5
Cook gnocchi
Bring a large pot of salted water to a gentle boil. Add gnocchi in batches so they have room to move. When gnocchi float to the surface (about 2–3 minutes after adding), cook for an additional 30–60 seconds, then remove with a slotted spoon to a bowl. Reserve 1/2 cup of the cooking water before draining the last batch.
Pesto Sauce
- 6
- 7
Make pesto
In a food processor, combine the basil leaves, cooled pine nuts, grated pecorino romano (3/4 cup), and garlic cloves. Pulse several times to break down the solids. With the motor running, drizzle in the 2/3 cup extra-virgin olive oil until a thick, emulsified sauce forms. Scrape down the sides and taste; season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice if using. Pulse briefly to combine. If the pesto is too thick, add 1–2 tbsp of the reserved gnocchi cooking water to loosen (do not over-thin).
To Finish
- 8
Toss gnocchi with pesto
In a large sauté pan over low heat, add a teaspoon of olive oil and the pesto. Warm gently for 30 seconds, then add the cooked gnocchi and 2–4 tablespoons of the reserved cooking water. Toss gently with a wooden spoon or spatula until gnocchi are evenly coated and sauce clings — add more reserved water a tablespoon at a time if needed to reach a glossy, saucy consistency.
- 9
Serve
Divide gnocchi among warm plates or bowls. Sprinkle with the remaining 1/4 cup grated pecorino romano, drizzle a little extra-virgin olive oil if desired, and garnish with fresh basil leaves. Serve immediately.
- 10
Make-ahead and storage
If making ahead, prepare gnocchi up to shaping stage and freeze in a single layer on a tray; once frozen, transfer to a bag. Cook from frozen, adding a minute to boiling time. Leftover gnocchi with pesto can be refrigerated up to 2 days; rewarm gently in a pan with a splash of water.
