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.