Gnocchi with Pesto
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Gnocchi with Pesto


Welcome to the ultimate homemade gnocchi with pesto recipe! If you’re craving a taste of authentic Italian cuisine, this dish is sure to impress. With pillowy soft gnocchi smothered in a vibrant and flavorful pesto sauce, it’s a match made in culinary heaven. Get ready to unleash your inner chef and create a masterpiece in your own kitchen!


  • 500g (17.6 oz) potatoes
  • 150g (1 1/4 cups) all-purpose flour
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste


  1. Start by preparing the gnocchi. Boil the potatoes in a large pot of salted water until tender. Drain and let them cool slightly before peeling and mashing them with a potato masher or ricer.
  2. In a large mixing bowl, combine the mashed potatoes, flour, beaten egg, and salt. Mix well until a dough forms.
  3. Dust a clean surface with flour and transfer the dough onto it. Knead the dough gently for a few minutes until it becomes smooth and elastic.
  4. Divide the dough into small portions and roll each portion into long ropes, about 1-inch thick. Cut the ropes into bite-sized pieces and use a fork to create ridges on each piece.
  5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches for about 2-3 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
  6. While the gnocchi is cooking, prepare the pesto sauce. In a food processor, combine the basil leaves, grated Parmesan cheese, pine nuts, garlic cloves, and a pinch of salt and pepper. Pulse until finely chopped.
  7. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency.
  8. In a large skillet, heat a drizzle of olive oil over medium heat. Add the cooked gnocchi and sauté for a few minutes until lightly golden.
  9. Remove the skillet from heat and stir in the pesto sauce until the gnocchi is well coated.
  10. Serve the homemade gnocchi with pesto immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.


  • If the gnocchi dough is too sticky, add a little more flour. Be careful not to add too much as it can make the gnocchi heavy.
  • For a nutty twist, you can lightly toast the pine nuts before adding them to the pesto sauce.
  • Feel free to adjust the amount of garlic and Parmesan cheese in the pesto sauce according to your taste preferences.
  • Leftover pesto can be stored in an airtight container in the refrigerator for up to a week.

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