Potato Gnocchi with Pesto: Best Restaurant-Style Recipe

4.5 (42 reviews)
Plated potato gnocchi tossed in vibrant green basil pesto sauce on a dark modern plate
Prep time : 40 minutes
Cooking Time : 10 minutes
Total Time : 50 minutes
Nutrition : 485 Calories
Difficulty : Medium
Cuisine :

Italian

Category : Pasta

Ingredients :

  • 2 lbs Russet potatoes
  • 1.5 cups All-purpose flour
  • 1 Large egg
  • 1 teaspoon Salt
  • 2 cups Fresh basil leaves
  • 1/2 cup Extra virgin olive oil
  • 1/3 cup Pine nuts
  • 2 Garlic cloves
  • 1/2 cup Grated Parmesan cheese
  • 1/4 cup Grated Pecorino Romano

Method :

  1. Boil unpeeled potatoes in salted water until tender, then peel and pass through a ricer while hot.
  2. Spread the riced potatoes on a clean surface to cool and allow moisture to evaporate.
  3. Mix the potatoes with flour, salt, and the egg, kneading gently until a soft dough forms.
  4. Roll dough into long ropes and cut into 1-inch pieces, optionally marking with a fork.
  5. Combine basil, pine nuts, garlic, and cheeses in a blender, drizzling oil until smooth.
  6. Drop gnocchi into boiling salted water and cook until they float to the surface.
  7. Drain the gnocchi and toss gently with the pesto sauce and a splash of warm pasta water.

Recipe Notes :

Chef Pro Tip: Use starchy potatoes like Russets and rice them while hot to ensure the lightest texture. Variation: Add a handful of baby spinach to the pesto for a more vibrant green color. Storage: Refrigerate leftover pesto in a jar with a thin layer of olive oil on top to prevent oxidation.

Frequently Asked Questions

How do I know when the gnocchi is finished cooking?

Gnocchi are ready as soon as they float to the top of the boiling water, which typically takes 2 to 3 minutes.

Can I make the gnocchi dough in advance?

It is best to cook gnocchi immediately after shaping, but you can freeze the uncooked pieces on a tray for later use.

Why did my gnocchi turn out mushy?

Mushy gnocchi often results from using waxy potatoes or overworking the dough, which develops too much gluten.

Why We Love This Recipe ?

Master the art of light, pillowy potato gnocchi paired with a fragrant and rich basil pesto. This dish features tender textures and authentic Mediterranean flavors.

 

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