Gnocchi Pesto Alla Genovese Recipe

Prepare the Potatoes

Boil the potatoes in salted water until tender. Drain and let them cool slightly before peeling.

Make the Dough

Mash the potatoes in a large bowl. Add flour, egg, and salt, mixing until a dough forms. Knead gently until smooth.

Shape the Gnocchi

Divide the dough into small pieces and roll each into a rope about 1/2 inch thick. Cut into 1-inch pieces and press with a fork to create ridges.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove and set aside.

Blend Ingredients

In a food processor, combine basil, pistachios, Parmesan, garlic, olive oil, and salt. Blend until smooth and creamy.

Sauté the Vegetables

In a skillet, add a splash of olive oil and sauté asparagus, snap peas, and broccolini until tender and slightly crispy, about 5-7 minutes.

Mix Gnocchi with Pesto

In the skillet with the sautéed vegetables, add the cooked gnocchi and pesto. Toss everything together gently to combine.

Serve

Plate the gnocchi and vegetable mixture. Garnish with additional grated Parmesan and chopped pistachios before serving.