Homemade Pesto Gnocchi
Homemade Pesto Gnocchi
Ingredients
For the Pesto
- 1 small bunch fresh basil
- 30 g Parmesan
- 2 garlic, cloves
- 7-8 cashews
- 20-25 ml extra virgin olive oil
- 1 teaspoon olive brine, as needed, if olive oil isn't flavorful
- to taste salt
- to taste pepper
For the Gnocchi
- 4-5 potatoes
- 100 g flour
For Serving
- as needed Parmesan cheese, for garnish
- as needed pasta water
Instructions
- 1
Preheat your oven to 200°C (400°F). Bake the potatoes for 45-60 minutes, or until fork-tender. Baking them instead of boiling helps keep the gnocchi dough less moist.
⏱️ 60 min•🌡️ 200
- 2
While the potatoes are baking, prepare the pesto. Combine the fresh basil, 30g Parmesan, garlic cloves, cashews, 20-25ml extra virgin olive oil, and a teaspoon of olive brine (if using) in a food processor or blender. Blend until smooth. Season with salt and pepper to taste. Set aside.
⏱️ 10 min
- 3
Once the potatoes are baked, carefully remove them from the oven. While still hot, push them through a potato ricer or a fine-mesh sieve into a large bowl. This ensures a smooth, lump-free potato base for the gnocchi.
⏱️ 10 min
- 4
Add 100g of flour (maida) to the riced potatoes. Gently mix with your hands until a cohesive dough forms. Be careful not to overmix, as this can make the gnocchi tough.
⏱️ 5 min
- 5
Lightly flour a clean work surface. Take a portion of the dough and roll it into a long rope, about 1/2 inch in diameter. Cut the rope into 3/4-inch pieces to form the gnocchi. You can optionally roll each piece over the back of a fork to create ridges, which help hold the sauce.
⏱️ 15 min
- 6
Bring a large pot of salted water to a rolling boil.
⏱️ 5 min•🌡️ 100
- 7
Carefully drop the gnocchi into the boiling water in batches to avoid overcrowding the pot. Cook until they float to the surface, which usually takes 2-3 minutes. Once they float, let them cook for another 30 seconds to 1 minute to ensure they are cooked through.
⏱️ 5 min•🌡️ 100
- 8
Using a slotted spoon, transfer the cooked gnocchi directly into a large bowl. Add the prepared pesto to the gnocchi and toss gently to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
⏱️ 5 min
- 9
Alternatively, for a thicker and more cohesive sauce, transfer the gnocchi and pesto to a pan and heat gently over medium-low heat for 1-2 minutes, stirring constantly.
⏱️ 2 min
- 10
Serve immediately, garnished with a generous shower of freshly grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pesto Gnocchi
For the Pesto
- 1 small bunch fresh basil
- 30 g Parmesan
- 2 garlic, cloves
- 7-8 cashews
- 20-25 ml extra virgin olive oil
- 1 teaspoon olive brine, as needed, if olive oil isn't flavorful
- to taste salt
- to taste pepper
For the Gnocchi
- 4-5 potatoes
- 100 g flour
For Serving
- as needed Parmesan cheese, for garnish
- as needed pasta water
Instructions
- 1
Preheat your oven to 200°C (400°F). Bake the potatoes for 45-60 minutes, or until fork-tender. Baking them instead of boiling helps keep the gnocchi dough less moist.
⏱️ 60 min•🌡️ 200 - 2
While the potatoes are baking, prepare the pesto. Combine the fresh basil, 30g Parmesan, garlic cloves, cashews, 20-25ml extra virgin olive oil, and a teaspoon of olive brine (if using) in a food processor or blender. Blend until smooth. Season with salt and pepper to taste. Set aside.
⏱️ 10 min - 3
Once the potatoes are baked, carefully remove them from the oven. While still hot, push them through a potato ricer or a fine-mesh sieve into a large bowl. This ensures a smooth, lump-free potato base for the gnocchi.
⏱️ 10 min - 4
Add 100g of flour (maida) to the riced potatoes. Gently mix with your hands until a cohesive dough forms. Be careful not to overmix, as this can make the gnocchi tough.
⏱️ 5 min - 5
Lightly flour a clean work surface. Take a portion of the dough and roll it into a long rope, about 1/2 inch in diameter. Cut the rope into 3/4-inch pieces to form the gnocchi. You can optionally roll each piece over the back of a fork to create ridges, which help hold the sauce.
⏱️ 15 min - 6
Bring a large pot of salted water to a rolling boil.
⏱️ 5 min•🌡️ 100 - 7
Carefully drop the gnocchi into the boiling water in batches to avoid overcrowding the pot. Cook until they float to the surface, which usually takes 2-3 minutes. Once they float, let them cook for another 30 seconds to 1 minute to ensure they are cooked through.
⏱️ 5 min•🌡️ 100 - 8
Using a slotted spoon, transfer the cooked gnocchi directly into a large bowl. Add the prepared pesto to the gnocchi and toss gently to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
⏱️ 5 min - 9
Alternatively, for a thicker and more cohesive sauce, transfer the gnocchi and pesto to a pan and heat gently over medium-low heat for 1-2 minutes, stirring constantly.
⏱️ 2 min - 10
Serve immediately, garnished with a generous shower of freshly grated Parmesan cheese.
⏱️ 1 min