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. It’s light, bright, and bursting with flavor.
🥔 Ingredients (Serves 4)
For the Gnocchi:
- 2 lbs (900 g) starchy potatoes (Russets or Yukon Gold)
- 1 egg
- 1 ½ – 2 cups all-purpose flour
- 1 tsp salt
For the Pesto:
- 2 cups fresh basil leaves
- ⅓ cup pine nuts (or walnuts as a budget-friendly option)
- 2 garlic cloves
- ½ cup grated Parmigiano-Reggiano
- ½ cup extra virgin olive oil
- Salt to taste
🍽 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 ¾ 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 2–3 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.
📦 Amazon Must-Haves to Help You Create the Perfect Gnocchi al Pesto
- 🥔 Potato Ricer or Masher – For ultra-smooth gnocchi dough.
- 🌿 Fresh Basil Grow Kit or Pre-Packaged Basil Leaves – Essential for real pesto flavor.
- 🧄 Mini Food Processor or Mortar & Pestle – Helps blend your pesto to perfection.
- 🧀 Parmigiano-Reggiano Cheese, Block or Pre-Grated – Rich, salty, and nutty.
- 🌰 Pine Nuts or Walnuts – The buttery crunch that balances the basil.
- 🍴 Gnocchi Board or Fork Set – For traditional ridges that trap the sauce.
Pro Tip: Never cook pesto—it’s a raw sauce! Mix it into hot gnocchi right after draining for best flavor and texture.
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