Gnocchi al pesto combines soft potato dumplings with the fresh basil, garlic, Parmesan, and pine nut flavors of classic Italian pesto.
Bake or steam the potatoes so the dough stays light, handle it gently, and boil the gnocchi only until they float before tossing them with pesto.
Use as little flour as possible. Excess flour makes gnocchi heavy, while a light touch keeps the dumplings tender.
Serving Suggestions
Serve immediately with extra Parmesan, toasted pine nuts, basil leaves, and a crisp green salad.
Recipe Notes
Shape the gnocchi up to four hours ahead and refrigerate on a floured tray. Freeze uncooked gnocchi in one layer, then bag them for up to one month.
Classic Italian Gnocchi al Pesto
Tender homemade potato gnocchi tossed with vivid basil pesto, Parmesan, and toasted pine nuts.
Ingredients
Equipment
Method
Make the Dough:
- Bake or steam the potatoes until very tender. Peel while hot and pass through a ricer onto a lightly floured surface.
- Let the potatoes steam for 5 minutes. Sprinkle over the flour and salt, add the egg, and knead gently just until a soft dough forms.
Shape and Boil:
- Divide the dough into 4 pieces and roll each into a rope about 3/4 inch thick. Cut into bite-sized pieces and roll each over a fork or gnocchi board.
- Boil a large pot of salted water. Cook the gnocchi in batches; when they float, wait 30 seconds and transfer them with a slotted spoon.
Toss and Serve:
- Warm the pesto with the olive oil in a large skillet over low heat. Add the gnocchi and toss gently until coated.
- Serve with Parmesan, pine nuts, and basil.
Nutrition
Notes
- Do not boil the potatoes before ricing; waterlogged potatoes require more flour and make dense gnocchi.
- If the pesto is thick, loosen it with a tablespoon of pasta water before tossing.
