Gnocchi al Pesto Recipe Guide

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Gnocchi al Pesto

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Mixing bowl
• Fork or potato masher
• Clean surface or cutting board
• Knife
• Baking sheet (for resting the gnocchi)
• Large skillet (for mixing with pesto)

Ingredients

  

• Ingredients
• For the Gnocchi
• 2 cups about 500g of potatoes (russet or Yukon Gold are great choices)
• 1 cup about 120g of all-purpose flour (plus extra for dusting)
• 1 large egg
• 1 teaspoon of salt
• For the Pesto Sauce
• 2 cups of fresh basil leaves
• 1/2 cup of grated Parmesan cheese
• 1/3 cup of extra virgin olive oil
• 2 cloves of garlic
• 1/4 cup of pine nuts can substitute with walnuts or sunflower seeds
• Salt and pepper to taste

Instructions

 

• Method for Creating Gnocchi al Pesto
• Step 1: Prepare the Potatoes
• Boil the Potatoes: Place the potatoes in a pot of cold water and bring it to a boil. Cook until fork-tender, about 20-25 minutes.
• Drain and Cool: Drain the potatoes and let them cool for a few minutes until you can handle them.
• Step 2: Make the Gnocchi Dough
• Peel and Mash: Peel the potatoes while they are still warm and mash them using a fork or potato masher in a large mixing bowl.
• Combine Ingredients: Add the flour, egg, and salt to the mashed potatoes. Mix gently until a soft dough forms. Avoid overworking the dough; it should be smooth and slightly sticky.
• Step 3: Shape the Gnocchi
• Form the Gnocchi: Lightly flour your work surface. Divide the dough into four pieces. Roll each piece into a long rope about 3/4 inch thick. Cut into 1-inch pieces.
• Create the Gnocchi Shape: Use a fork to press down on each piece, creating a small indentation. This helps the sauce cling better.
• Step 4: Cook the Gnocchi
• Boil Water: Bring a large pot of salted water to a boil.
• Cook the Gnocchi: Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, which usually takes about 2-3 minutes. Remove with a slotted spoon and place on a baking sheet.
• Step 5: Make the Pesto Sauce
• Blend Ingredients: In a food processor, combine the basil, Parmesan, garlic, pine nuts, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly add the olive oil until smooth.
• Season to Taste: Taste the pesto and add salt and pepper as needed.
• Step 6: Combine and Serve
• Mix with Pesto: In a large skillet over medium heat, gently combine the cooked gnocchi with the pesto sauce. Toss until the gnocchi are well-coated.
• Serve: Plate the gnocchi, garnishing with extra Parmesan and fresh basil if desired.
• Variations
• Gnocchi Variations: You can add ingredients like spinach or beet puree to the dough for different flavors and colors.
• Pesto Variations: Try substituting basil with arugula or spinach for a different taste. You can also use different nuts, such as almonds or cashews, in the pesto.
  

Keyword Gnocchi, Gnocchi al Pesto

Gnocchi al Pesto is a delightful Italian dish that brings together the soft, pillowy texture of gnocchi with the fresh, vibrant flavors of basil pesto. Making gnocchi from scratch may seem intimidating, but I assure you, it’s a rewarding experience that will impress your family and friends. From my own personal experience, once you get the hang of it, you’ll find yourself making it time and again. So, let me show you how I make Gnocchi al Pesto.

Notes on What to Expect

When you make Gnocchi al Pesto, expect a deliciously fresh dish that highlights the simplicity of Italian cooking. The combination of soft gnocchi and vibrant pesto creates a delightful meal that is both satisfying and elegant.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Time to Stand: 20 minutes (for the dough to rest)
• Total Time: 1 hour 30 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 350 calories per serving
• Cost of Ingredients: $10-15 (depending on ingredient quality and location)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot
• Mixing bowl
• Fork or potato masher
• Clean surface or cutting board
• Knife
• Baking sheet (for resting the gnocchi)
• Large skillet (for mixing with pesto)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi al Pesto now.

Ingredients

For the Gnocchi

• 2 cups (about 500g) of potatoes (russet or Yukon Gold are great choices)
• 1 cup (about 120g) of all-purpose flour (plus extra for dusting)
• 1 large egg
• 1 teaspoon of salt

For the Pesto Sauce

• 2 cups of fresh basil leaves
• 1/2 cup of grated Parmesan cheese
• 1/3 cup of extra virgin olive oil
• 2 cloves of garlic
• 1/4 cup of pine nuts (can substitute with walnuts or sunflower seeds)
• Salt and pepper to taste
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi al Pesto now.

Method for Creating Gnocchi al Pesto

Step 1: Prepare the Potatoes

1. Boil the Potatoes: Place the potatoes in a pot of cold water and bring it to a boil. Cook until fork-tender, about 20-25 minutes.
2. Drain and Cool: Drain the potatoes and let them cool for a few minutes until you can handle them.

Step 2: Make the Gnocchi Dough

3. Peel and Mash: Peel the potatoes while they are still warm and mash them using a fork or potato masher in a large mixing bowl.
4. Combine Ingredients: Add the flour, egg, and salt to the mashed potatoes. Mix gently until a soft dough forms. Avoid overworking the dough; it should be smooth and slightly sticky.

Step 3: Shape the Gnocchi

5. Form the Gnocchi: Lightly flour your work surface. Divide the dough into four pieces. Roll each piece into a long rope about 3/4 inch thick. Cut into 1-inch pieces.
6. Create the Gnocchi Shape: Use a fork to press down on each piece, creating a small indentation. This helps the sauce cling better.

Step 4: Cook the Gnocchi

7. Boil Water: Bring a large pot of salted water to a boil.
8. Cook the Gnocchi: Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, which usually takes about 2-3 minutes. Remove with a slotted spoon and place on a baking sheet.

Step 5: Make the Pesto Sauce

9. Blend Ingredients: In a food processor, combine the basil, Parmesan, garlic, pine nuts, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly add the olive oil until smooth.
10. Season to Taste: Taste the pesto and add salt and pepper as needed.

Step 6: Combine and Serve

11. Mix with Pesto: In a large skillet over medium heat, gently combine the cooked gnocchi with the pesto sauce. Toss until the gnocchi are well-coated.
12. Serve: Plate the gnocchi, garnishing with extra Parmesan and fresh basil if desired.

Variations

• Gnocchi Variations: You can add ingredients like spinach or beet puree to the dough for different flavors and colors.
• Pesto Variations: Try substituting basil with arugula or spinach for a different taste. You can also use different nuts, such as almonds or cashews, in the pesto.

Tips and Substitutions

• Gluten-Free Option: Use gluten-free flour for the gnocchi.
• Dairy-Free Option: Substitute the Parmesan with nutritional yeast for a dairy-free pesto.
• Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi al Pesto now.

Nutritional Information Per Serving

• Calories: 350
• Total Fat: 22g
• Saturated Fat: 4g
• Cholesterol: 80mg
• Sodium: 400mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 10g

Closing Thoughts

I hope this guide has made making Gnocchi al Pesto seem a little less daunting, or have you tried it before? Please, be honest and let me know in the comments below! I love to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking adventure.