GNOCCHI with PESTO, stretchy and creamy, a simple and tasty first course to make in little time, a perfect recipe for lunch, even on Sunday, homemade potato gnocchi.
I had some potatoes to use and a bit of fresh basil in the kitchen 😍 so these stretchy and creamy pesto gnocchi were born, and it was love at first bite!
The stretchy and creamy pesto gnocchi are one of those dishes that save your lunch: soft homemade potato gnocchi, dressed with an aromatic pesto and enriched by a super creamy, stretchy texture that makes them irresistible.
This recipe fits perfectly among quick first courses and among the most loved gnocchi recipes, ideal for those looking for a creamy and flavorful dish without complications. Also perfect as an idea for a Sunday lunch, but quick enough to prepare during the week.
Follow me in the kitchen — today we have stretchy and creamy pesto gnocchi.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Hour 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn, All seasons
Ingredients
- 2.2 lbs potatoes
- 2 1/3 cups flour (weak (cake) flour, the one you usually use)
- 1 egg (optional)
- 2 cups (packed) basil
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 tbsp Pecorino cheese
- 1 clove garlic
- 7 tbsp extra virgin olive oil
- salt
- 2/3 cup cooking cream
- 5 oz mozzarella (diced)
- 1/3 cup grated Parmesan cheese
Steps
Wash the basil and dry it gently. Put the garlic and a pinch of coarse salt in the mortar and crush until creamy; of course you can always use a food processor for convenience.
Add the pine nuts, continue grinding, add the basil leaves little by little, make circular movements without pressing too hard.
Add the grated cheeses, pour the oil in a thin stream while mixing; it should be creamy, fragrant and bright green. Keep it in the fridge.
Boil the potatoes with the skin on, drain them, peel them while still hot and mash them.
Add salt, the egg (if using) and the flour little by little.Knead quickly (not too much, otherwise the gnocchi become tough). Shape into ropes and cut into pieces, roll them over the prongs of a fork and keep them on a floured tray.
In a pan, heat the cooking cream with the Genoese pesto, stirring over low heat.
Meanwhile cook the gnocchi and add a bit of cooking water to the cream to make it looser.When the gnocchi float to the surface, drain them directly into the pan, add the diced mozzarella and the Parmesan.
Toss over low heat until the cheese melts and the stretchy and creamy texture forms. If needed, add another tablespoon of cooking water.
Bon appétit
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GNOCCHI with PESTO, stretchy and creamy
Useful tips:
Use well-drained mozzarella → avoids a watery result
Do not boil the pesto → it loses aroma
If you want more flavor: add toasted pine nuts on top
Top variation: a pinch of lemon zest 🍋 for freshness
Use starchy potatoes for softer gnocchi
Do not overwork the dough to avoid tough gnocchi
Add a bit of cooking water to make the pesto creamier
Serve immediately to keep the stretchy texture
Final result
Very soft gnocchi
Bright and aromatic green cream
Irresistible stretchy center
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FAQ GNOCCHI with PESTO, stretchy and creamy
Can I use store-bought gnocchi?
Yes, to speed up preparation.
How to make pesto gnocchi creamier?
By adding some cooking water or a bit of cheese.
Can I prepare the pesto in advance?
Absolutely yes, it keeps in the fridge for 1-2 days.
Can the gnocchi be frozen?
Yes, preferably before cooking.
Is this a dish suitable for Sunday?
Yes, it’s perfect as a simple but tasty first course.
