Gnocchi di Patate al Pesto recipe

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Gnocchi di Patate al Pesto

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Potato masher or ricer
• Mixing bowl
• Fork
• Large wooden spoon
• Knife
• Baking sheet
• Parchment paper
• Blender or food processor (for pesto)

Ingredients

  

• Ingredients
• For the Gnocchi
• 2 pounds of starchy potatoes like Russet or Yukon Gold
• 1 cup all-purpose flour plus more for dusting
• 1 large egg
• 1 teaspoon salt
• For the Pesto
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts or walnuts for a substitution
• 2 cloves garlic peeled
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

 

• Step-by-Step Instructions
• Step 1: Prepare the Potatoes
• Boil the Potatoes:
• Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20-25 minutes.
• Test with a fork; if it goes in easily, they are done. Drain and let them cool slightly.
• Peel and Mash:
• Once cool enough to handle, peel the potatoes and mash them with a potato masher or ricer until smooth. Allow them to cool completely.
• Step 2: Make the Gnocchi Dough
• Combine Ingredients:
• In a large mixing bowl, combine the cooled mashed potatoes, flour, egg, and salt. Mix until a soft dough forms. It should be slightly sticky but workable. If it’s too sticky, add a little more flour.
• Knead the Dough:
• Lightly flour a clean surface and knead the dough for just a minute or two until smooth. Be careful not to over-knead, or the gnocchi will become tough.
• Step 3: Shape the Gnocchi
• Roll into Logs:
• Divide the dough into smaller sections. Roll each section into a log about 1/2 inch thick.
• Cut into Pieces:
• Cut the logs into 1-inch pieces. Dust them with a little flour to prevent sticking.
• Shape the Gnocchi:
• Using a fork, gently press down on each piece to create ridges. This helps the sauce cling to the gnocchi.
• Step 4: Prepare the Pesto
• Blend the Pesto:
• In a blender or food processor, combine the basil, Parmesan, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped.
• While the machine is running, gradually add the olive oil until smooth. Season with salt and pepper to taste.
• Step 5: Cook the Gnocchi
• Boil Water:
• Bring a large pot of salted water to a gentle boil.
• Cook the Gnocchi:
• Add the gnocchi in batches. They are done when they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to a baking sheet lined with parchment paper.
• Step 6: Combine and Serve
• Toss with Pesto:
• In a large mixing bowl, combine the cooked gnocchi with the pesto. Toss gently to coat each piece.
• Serve:
• Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
• Variations
• Herbed Pesto: Add different herbs like parsley or mint to the pesto for a unique flavor.
• Vegan Option: Substitute the Parmesan with nutritional yeast and use a flax egg instead of a regular egg.
• Gluten-Free: Use a gluten-free flour blend to make the gnocchi.
• Tips
• Potato Choice: Use starchy potatoes for the best texture.
• Making Ahead: You can prepare the gnocchi ahead of time and freeze them. Just place them on a baking sheet to freeze individually before transferring to a freezer bag.
• Pesto Storage: Pesto can be made in advance and stored in the fridge for up to a week or frozen for up to three months.
  

Keyword Gnocchi, Gnocchi al Pesto, Gnocchi di Patate al Pesto

Gnocchi di Patate al Pesto is a classic Italian dish that perfectly combines fluffy potato gnocchi with a vibrant and fragrant basil pesto sauce. This dish is not only comforting but also bursting with flavor, making it a wonderful addition to your culinary repertoire. From my own personal experience, making gnocchi from scratch may seem a bit intimidating at first, but it’s actually quite simple and incredibly rewarding. Let me show you how I make this delicious meal.

Notes on What to Expect

When you make Gnocchi di Patate al Pesto, expect a delightful blend of textures, the softness of the gnocchi and the creamy, aromatic pesto come together beautifully. The freshness of the basil really shines through, making each bite a pleasure.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Time to Stand: 10 minutes (optional for the gnocchi)
• Total Time: 55 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 500 calories per serving
• Cost of Ingredients: Around $10-15
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large pot
• Potato masher or ricer
• Mixing bowl
• Fork
• Large wooden spoon
• Knife
• Baking sheet
• Parchment paper
• Blender or food processor (for pesto)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate al Pesto now.

Ingredients

For the Gnocchi

• 2 pounds of starchy potatoes (like Russet or Yukon Gold)
• 1 cup all-purpose flour (plus more for dusting)
• 1 large egg
• 1 teaspoon salt

For the Pesto

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

Step-by-Step Instructions

Step 1: Prepare the Potatoes

1. Boil the Potatoes:
   • Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20-25 minutes.
   • Test with a fork; if it goes in easily, they are done. Drain and let them cool slightly.
2. Peel and Mash:
   • Once cool enough to handle, peel the potatoes and mash them with a potato masher or ricer until smooth. Allow them to cool completely.

Step 2: Make the Gnocchi Dough

3. Combine Ingredients:
   • In a large mixing bowl, combine the cooled mashed potatoes, flour, egg, and salt. Mix until a soft dough forms. It should be slightly sticky but workable. If it’s too sticky, add a little more flour.
4. Knead the Dough:
   • Lightly flour a clean surface and knead the dough for just a minute or two until smooth. Be careful not to over-knead, or the gnocchi will become tough.

Step 3: Shape the Gnocchi

5. Roll into Logs:
   • Divide the dough into smaller sections. Roll each section into a log about 1/2 inch thick.
6. Cut into Pieces:
   • Cut the logs into 1-inch pieces. Dust them with a little flour to prevent sticking.
7. Shape the Gnocchi:
   • Using a fork, gently press down on each piece to create ridges. This helps the sauce cling to the gnocchi.

Step 4: Prepare the Pesto

8. Blend the Pesto:
   • In a blender or food processor, combine the basil, Parmesan, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped.
   • While the machine is running, gradually add the olive oil until smooth. Season with salt and pepper to taste.

Step 5: Cook the Gnocchi

9. Boil Water:
   • Bring a large pot of salted water to a gentle boil.
10. Cook the Gnocchi:
    • Add the gnocchi in batches. They are done when they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to a baking sheet lined with parchment paper.

Step 6: Combine and Serve

11. Toss with Pesto:
    • In a large mixing bowl, combine the cooked gnocchi with the pesto. Toss gently to coat each piece.
12. Serve:
    • Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.

Variations

• Herbed Pesto: Add different herbs like parsley or mint to the pesto for a unique flavor.
• Vegan Option: Substitute the Parmesan with nutritional yeast and use a flax egg instead of a regular egg.
• Gluten-Free: Use a gluten-free flour blend to make the gnocchi.

Tips

• Potato Choice: Use starchy potatoes for the best texture.
• Making Ahead: You can prepare the gnocchi ahead of time and freeze them. Just place them on a baking sheet to freeze individually before transferring to a freezer bag.
• Pesto Storage: Pesto can be made in advance and stored in the fridge for up to a week or frozen for up to three months.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate al Pesto now.

Nutritional Information Per Serving

• Calories: 500
• Protein: 15g
• Carbohydrates: 70g
• Fat: 22g
• Fiber: 3g

I hope this guide has made making Gnocchi di Patate al Pesto seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please, leave your honest comment.