Gnocchi di Patate con Pesto: A Delicious Italian Comfort Food

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 Gnocchi di Patate con Pesto

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling
• Mixing bowl
• Potato masher or ricer
• Fork or gnocchi board (optional)
• Baking sheet or plate
• Saucepan for pesto

Ingredients

  

• Ingredients
• For the Gnocchi:
• 2 pounds 900g of potatoes (preferably Russet or Yukon Gold)
• 1 ½ to 2 cups 180g to 240g of all-purpose flour
• 1 large egg
• ½ teaspoon of salt
• For the Pesto:
• 2 cups 60g fresh basil leaves
• ½ cup 120ml extra virgin olive oil
• ¼ cup 30g pine nuts (can substitute with walnuts)
• 2 cloves garlic
• ½ cup 50g grated Parmesan cheese (or nutritional yeast for a vegan option)
• Salt and pepper to taste

Instructions

 

• Step-by-Step Instructions
• Making the Gnocchi
• Prepare the Potatoes:
• Place the potatoes (unpeeled) in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 20-30 minutes.
• Drain the potatoes and let them cool slightly. Once cool enough to handle, peel the potatoes while still warm.
• Mash the Potatoes:
• Pass the peeled potatoes through a potato ricer or mash them thoroughly in a mixing bowl. Allow the mashed potatoes to cool to room temperature.
• Make the Dough:
• Once the potatoes have cooled, add 1 ½ cups of flour, the egg, and salt to the bowl. Mix until a soft dough forms. If the dough is sticky, gradually add more flour until it is manageable but still soft.
• Shape the Gnocchi:
• Divide the dough into smaller portions. On a floured surface, roll each portion into a rope about ½ inch (1.25cm) thick. Cut the rope into 1-inch (2.5cm) pieces.
• Use a fork or gnocchi board to create ridges on each piece (this helps hold the sauce later).
• Prepare for Cooking:
• Place the shaped gnocchi on a floured baking sheet or plate, ensuring they don’t touch.
• Cooking the Gnocchi
• Boil the Gnocchi:
• Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches; do not overcrowd the pot. They are done when they float to the surface, about 2-3 minutes.
• Drain and Toss:
• Use a slotted spoon to remove the cooked gnocchi and transfer them to a large serving bowl.

If you’re looking for a comforting and satisfying dish that showcases the beauty of Italian cuisine, Gnocchi di Patate con Pesto is the perfect recipe for you. These soft, pillowy potato dumplings paired with a vibrant basil pesto create a delightful meal that’s sure to impress. From my own personal experience, this dish brings back memories of family gatherings and the joy of sharing homemade food. Let me show you how I make this classic Italian favorite.

Notes on What to Expect

When you make Gnocchi di Patate con Pesto, expect soft, tender dumplings that soak up the fresh flavors of the pesto beautifully. The combination of the creamy potatoes and the aromatic basil creates a dish that’s not only comforting but also impressively elegant.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Moderate
• Servings: 4
• Calories per Serving: Approximately 450
• Cost of Ingredients: $10 – $15 (depending on local prices)
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large pot for boiling
• Mixing bowl
• Potato masher or ricer
• Fork or gnocchi board (optional)
• Baking sheet or plate
• Saucepan for pesto
• Go here to buy the must-have equipment and ingredients for making a Savory  #Gnocchi di Patate con Pesto  here.

Ingredients

For the Gnocchi:

• 2 pounds (900g) of potatoes (preferably Russet or Yukon Gold)
• 1 ½ to 2 cups (180g to 240g) of all-purpose flour
• 1 large egg
• ½ teaspoon of salt

For the Pesto:

• 2 cups (60g) fresh basil leaves
• ½ cup (120ml) extra virgin olive oil
• ¼ cup (30g) pine nuts (can substitute with walnuts)
• 2 cloves garlic
• ½ cup (50g) grated Parmesan cheese (or nutritional yeast for a vegan option)
• Salt and pepper to taste
• Go here to buy the must-have equipment and ingredients for making a Savory  #Gnocchi di Patate con Pesto  here.

Step-by-Step Instructions

Making the Gnocchi

1. Prepare the Potatoes:
   • Place the potatoes (unpeeled) in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 20-30 minutes.
   • Drain the potatoes and let them cool slightly. Once cool enough to handle, peel the potatoes while still warm.
2. Mash the Potatoes:
   • Pass the peeled potatoes through a potato ricer or mash them thoroughly in a mixing bowl. Allow the mashed potatoes to cool to room temperature.
3. Make the Dough:
   • Once the potatoes have cooled, add 1 ½ cups of flour, the egg, and salt to the bowl. Mix until a soft dough forms. If the dough is sticky, gradually add more flour until it is manageable but still soft.
4. Shape the Gnocchi:
   • Divide the dough into smaller portions. On a floured surface, roll each portion into a rope about ½ inch (1.25cm) thick. Cut the rope into 1-inch (2.5cm) pieces.
   • Use a fork or gnocchi board to create ridges on each piece (this helps hold the sauce later).
5. Prepare for Cooking:
   • Place the shaped gnocchi on a floured baking sheet or plate, ensuring they don’t touch.

Cooking the Gnocchi

6. Boil the Gnocchi:
   • Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches; do not overcrowd the pot. They are done when they float to the surface, about 2-3 minutes.
7. Drain and Toss:
   • Use a slotted spoon to remove the cooked gnocchi and transfer them to a large serving bowl.

Making the Pesto

8. Prepare the Pesto:
   • In a food processor, combine the basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
   • With the processor running, slowly drizzle in the olive oil until smooth. Season with salt and pepper to taste.
9. Combine:
   • Pour the pesto over the warm gnocchi and gently toss to coat.

Variations, Tips, and Substitutions

• Variations:
  • Try adding sautéed cherry tomatoes or blanched green beans for added flavor and color.
  • You can replace the basil with arugula or spinach for a different twist.
  • Go here to buy the must-have equipment and ingredients for making a Savory  #Gnocchi di Patate con Pesto  here.
• Tips:
  • Make sure your potatoes are not too watery; use a ricer for the best texture.
  • Work quickly once the potatoes are mashed; the dough is easier to work with while warm.
• Substitutions:
  • For a gluten-free version, use gluten-free all-purpose flour.
  • To make it vegan, omit the egg and use nutritional yeast instead of Parmesan cheese.

Nutritional Information Per Serving

• Calories: 450
• Protein: 12g
• Carbohydrates: 55g
• Fat: 20g
• Fiber: 3g
• Sodium: 350mg

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