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Pillowy Italian potato gnocchi coated in basil pesto with Parmesan, pine nuts, and fresh basil.

Classic Italian Gnocchi al Pesto

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Tender homemade potato gnocchi tossed with vivid basil pesto, Parmesan, and toasted pine nuts.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Gnocchi
  • 1 1/2 lb russet potatoes baked or steamed until tender
  • 2 cups all-purpose flour plus more for dusting
  • 1 large egg lightly beaten
  • 1 tsp fine salt
Pesto and Finish
  • 1/2 cup basil pesto homemade or good quality
  • 1/2 cup finely grated Parmesan
  • 2 tbsp pine nuts toasted
  • 1/4 cup fresh basil leaves
  • 1 tbsp extra-virgin olive oil

Equipment

  • Large pot
  • Potato ricer
  • Bench scraper
  • Fork or gnocchi board
  • Large skillet

Method
 

Make the Dough:
  1. Bake or steam the potatoes until very tender. Peel while hot and pass through a ricer onto a lightly floured surface.
  2. 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:
  1. 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.
  2. 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:
  1. Warm the pesto with the olive oil in a large skillet over low heat. Add the gnocchi and toss gently until coated.
  2. Serve with Parmesan, pine nuts, and basil.

Nutrition

Calories: 560kcalCarbohydrates: 74gProtein: 17gFat: 22gSaturated Fat: 7gCholesterol: 85mgSodium: 760mgFiber: 5gSugar: 3g

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.