Gnocchi Con Pesto Recipe
Light potato dumplings, tossed with basil sauce & pine nuts.
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.
For the Gnocchi
For the Pesto Sauce
Method
For the Gnocchi
- 1
- 2
Make the Dough
Peel the potatoes and mash them until smooth. In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms. Be careful not to overwork the dough.
- 3
Shape the Gnocchi
Divide the dough into four pieces. Roll each piece into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces. Optionally, you can roll each piece over a fork to create ridges.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. When they float to the surface, they are done, about 2-3 minutes. Remove with a slotted spoon and set aside.
For the Pesto Sauce
- 5
Prepare the Pesto
In a food processor, combine the basil leaves, pine nuts, garlic cloves, Parmesan cheese, and salt. Pulse until finely chopped.
- 6
- 7
Season the Pesto
Taste the pesto and adjust seasoning with salt and freshly cracked black pepper to your liking.
- 8
Combine Gnocchi and Pesto
In a large bowl, toss the cooked gnocchi with the pesto sauce until evenly coated. Serve immediately.