This Pesto Gnocchi Recipe is a cozy, flavorful dish that pairs tender homemade potato gnocchi with bright basil pesto. It’s simple to prepare and perfect for a family meal.
If you haven’t made potato gnocchi before, this recipe walks you through the essential steps. With a quick pesto sauce, this Pesto Gnocchi Recipe delivers great taste with minimal fuss.
Table of Contents
Why you will love this recipe
Pesto gnocchi made with homemade potato gnocchi is deeply satisfying. Making gnocchi at home is easier than you might think, and the result is light, pillowy dumplings that pair beautifully with fresh basil pesto. This combination makes a comforting, crowd-pleasing meal.
This guide provides clear, step-by-step instructions and practical tips so you can make dependable gnocchi at home. The pesto can be prepared ahead of time, or you can use a high-quality store-bought pesto when short on time. Once the gnocchi are cooked, toss them gently with pesto and a splash of the cooking water for a silky coating.
For complete ingredient quantities and the printable recipe card, see the recipe section at the end of this page.
Ingredients
- Potatoes: Use a floury, starchy potato suitable for mashing, baking, or roasting (not a waxy or salad potato).
- All-purpose/plain flour: A reliable choice; Italian Tipo 00 is good but optional.
- Egg: Helps bind the dough; use what you have available.
- Salt: Regular cooking salt, to taste.
- Basil pesto: Homemade pesto with fresh basil, olive oil, pine nuts, and Parmesan is ideal; a quality store-bought pesto also works.
- Freshly grated Parmesan: Grate from a block for best flavor—Parmigiano Reggiano if available.
Instructions
- Place unpeeled potatoes in a saucepan, cover with water, add a spoonful of salt and bring to a boil. Cook until tender, about 20–30 minutes depending on size.
- Drain and let the potatoes cool just enough to handle. Peel and pass hot potatoes through a potato ricer or mash very finely.
- Spread the mashed potato so steam can escape. When slightly cooled, sprinkle most of the flour over the potato, add a pinch of salt and the beaten egg. Mix gently with your hands or a fork until combined.
- Work the dough very lightly into a ball—do not over-knead. If it feels too soft, add a tablespoon or two of extra flour.
- Divide dough into portions. Roll each portion into a rope about the thickness of your thumb, then cut into 1 inch (2.5 cm) pieces.
- Shape each piece by pressing and rolling it on a fork or gnocchi board to create an indentation on one side and ridges on the other. Place on a floured tray.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches; they’re done when they rise to the surface (about 2–3 minutes). Lift with a slotted spoon and drain well.
- Toss hot gnocchi gently with spoonfuls of basil pesto and a handful of freshly grated Parmesan. If needed, add a little reserved cooking water to loosen the sauce.
- Serve immediately with extra grated Parmesan.
Substitutions
- Store-bought gnocchi: Use cooked, store-bought gnocchi for a faster version—toss with pesto and Parmesan.
- Pesto: Try different pestos such as sun-dried tomato pesto or arugula pesto for a variation in flavor.
- Cheese: Substitute Pecorino Romano or Asiago for Parmesan if preferred.
Variations
- Creamy pesto: Warm 1 cup of heavy cream with the pesto and gently combine with cooked gnocchi for a rich sauce.
- Chicken pesto gnocchi: Add shredded rotisserie chicken to the creamy pesto sauce for a protein-packed meal.
- Baked cheesy gnocchi: Mix cooked gnocchi with pesto, reserved cooking water and grated provolone or mozzarella, transfer to a baking dish and bake at 400ºF/200ºC for 15 minutes.
Equipment
For smooth gnocchi, use a potato ricer or vegetable mill. A masher or fork can work, but avoid a food processor to prevent gummy potatoes. Shape gnocchi with a fork or a ribbed gnocchi board to create sauce-catching ridges.
Storage
Gnocchi are best cooked soon after shaping. You can refrigerate shaped gnocchi on floured trays in a single layer overnight. To freeze, spread gnocchi on a tray in a single layer until frozen, then transfer to freezer bags and cook from frozen. Leftovers can be stored in a sealed container in the refrigerator for a day or two and reheated gently; this recipe is not ideal for long-term freezing once sauced.
Tips for Success
- Use an egg while learning to help the dough hold together; you can reduce or omit it once confident.
- Keep potatoes as dry as possible—boil unpeeled potatoes and drain well before ricing.
- Work the dough gently; overworking makes gnocchi heavy and gummy. The dough should be light and tender.
- Shaping is a family-friendly task—pressing on a fork or board gives gnocchi ridges that hold sauce.
FAQ
“Gnocchi” is pronounced with a palatal sound for “gn,” similar to “ny,” followed by “o” and “cchi” sounding like “key.” Put together: “ny-oh-key.”
Gnocchi are versatile and pair well with pesto, Bolognese, tomato sauces, creamy sauces, or melted cheeses. Try different sauces to find your favorite combination.
Choose starchy potatoes, handle the dough gently, include an egg if needed, and remove gnocchi from boiling water as soon as they float—typically 2–3 minutes.
Serving suggestions
Serve pesto gnocchi as a first course or main dish. Accompany with crusty garlic bread and a simple salad, or pair with lightly fried chicken cutlets for a fuller meal. Finish with a light fruit dessert for a balanced dinner.
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Gnocchi Recipe with Pesto
Ingredients
- 2.2 pounds (about 1 kg) potatoes (use starchy varieties)
- 2⅓ cups (287 g) all-purpose/plain flour (or Tipo 00)
- 1 egg, beaten
- ¾ cup basil pesto, homemade or store-bought
- Salt, to taste
- Freshly grated Parmesan (Parmigiano Reggiano), as desired
Instructions
How to make gnocchi dough
- Boil unpeeled potatoes in salted water until easily pierced with a knife, about 20–30 minutes. Drain and cool until manageable but still warm.
- Peel and pass through a ricer or very finely mash. Spread to release steam and cool slightly.
- Sprinkle most of the flour, add a pinch of salt and the beaten egg. Mix gently and bring together with a light hand—do not overwork.
- Form into a ball and cut into portions for shaping.
To shape the gnocchi
- Roll each portion into a rope about the thickness of your thumb and cut into 1 inch (2.5 cm) pieces.
- Press and roll each piece on a fork or gnocchi board to create ridges and an indentation. Place on a floured tray.
- Continue until all the dough is used. Optionally line the tray with floured baking paper for easy transfer to boiling water.
To cook and dress the gnocchi
- Bring a large pot of salted water to a boil. Cook gnocchi in batches; when they float they are done (about 2–3 minutes).
- Lift with a slotted spoon, drain well and keep warm on a plate.
- Toss hot gnocchi with spoonfuls of pesto and freshly grated Parmesan, adding a little reserved cooking water if needed to loosen the sauce.
- Serve sprinkled with extra Parmesan.
Notes
- Choose floury starchy potatoes (e.g., Russet, Maris Piper, King Edward). Starch content varies by season, so results may differ slightly.
- Add a tablespoon or two more flour if the dough feels too soft; keep extra flour on hand for dusting while shaping.
Tips for Success
- Keep potatoes as dry as possible by boiling them unpeeled and draining thoroughly.
- Make sure potatoes are warm, not hot, when adding flour and egg.
- Use a light touch when combining ingredients to avoid heavy, gummy gnocchi.
Nutritional Disclaimer
The nutritional information is an estimate provided by a calculator. For precise values, calculate based on the exact ingredients and brands you use.