Gnocchi al Pesto: Potato Dumplings Tossed in Fresh Basil Pesto
Gnocchi al Pesto is a beloved northern Italian dish, particularly in Liguria where basil pesto originated. Tender potato gnocchi are gently boiled and tossed in a fragrant sauce made from fresh basil, pine nuts, Parmigiano-Reggiano, and olive oil. Itβs light, bright, and bursting with flavor.
π₯ Ingredients (Serves 4)
For the Gnocchi:
- 2 lbs (900 g) starchy potatoes (Russets or Yukon Gold)
- 1 egg
- 1 Β½ β 2 cups all-purpose flour
- 1 tsp salt
For the Pesto:
- 2 cups fresh basil leaves
- β cup pine nuts (or walnuts as a budget-friendly option)
- 2 garlic cloves
- Β½ cup grated Parmigiano-Reggiano
- Β½ cup extra virgin olive oil
- Salt to taste
π½ Instructions
Make the Gnocchi Dough:
Boil whole potatoes with skins on until fork-tender. Peel and mash or rice them while still warm. Add salt, egg, and gradually mix in flour until you have a soft, pliable dough.
Shape the Gnocchi:
Divide dough into ropes about ΒΎ inch thick. Cut into 1-inch pieces. Roll gently on a gnocchi board or fork to create ridges (optional).
Make the Pesto:
In a food processor or mortar and pestle, blend basil, pine nuts, garlic, cheese, and salt. Slowly stream in olive oil until smooth and creamy.
Cook the Gnocchi:
Boil a pot of salted water. Drop in gnocchi and cook until they float to the top (about 2β3 minutes). Remove with a slotted spoon.
Toss & Serve:
Gently toss hot gnocchi in pesto. Serve immediately with a sprinkle of extra Parmigiano and a drizzle of olive oil.
π¦ Amazon Must-Haves to Help You Create the Perfect Gnocchi al Pesto
- π₯ Potato Ricer or Masher β For ultra-smooth gnocchi dough.
- πΏ Fresh Basil Grow Kit or Pre-Packaged Basil Leaves β Essential for real pesto flavor.
- π§ Mini Food Processor or Mortar & Pestle β Helps blend your pesto to perfection.
- π§ Parmigiano-Reggiano Cheese, Block or Pre-Grated β Rich, salty, and nutty.
- π° Pine Nuts or Walnuts β The buttery crunch that balances the basil.
- π΄ Gnocchi Board or Fork Set β For traditional ridges that trap the sauce.
Pro Tip: Never cook pestoβitβs a raw sauce! Mix it into hot gnocchi right after draining for best flavor and texture.