Gnocchi with pesto obviously Potato Gnocchi made at home, or Potato Gnocchi with semolina flour, and topped with a delicious genovese pesto.. homemade! Because it’s known that things made at home, with lots of love, are always the best!
The great thing about gnocchi with pesto is that you can choose which gnocchi to make, they’ll always be delicious! Sometimes I prepare Milk and Flour Gnocchi sometimes Homemade Ricotta Gnocchi, the result is always out of this world!
As a good Genovese, I dress any type of pasta or fresh pasta with basil pesto, although in Genoa, the winning combination is always gnocchi and pesto!
Very soft potato gnocchi prepared with only potatoes and flour, without eggs, and homemade genovese pesto made with a blender, or for the more daring, with a mortar!
If I prepare gnocchi with pesto at home, it’s an immediate big party, everyone loves them and no one can ever resist a second helping! Wondering why? Try making them with my recipe and you’ll understand why!
And if you have leftover ready potato gnocchi, prepare Fried Potato Gnocchi, so you’ll also have an appetizer in theme with your meal!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
If you liked this recipe for fried potato gnocchi, you might also be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz potatoes
- 2 1/2 cups all-purpose flour
- 3 bunches Pra basil
- 1/2 cup extra virgin olive oil (Ligurian)
- 2 3/4 oz Parmigiano Reggiano PDO (36 months)
- 1 oz pecorino
- 1 oz pine nuts
- 1 clove garlic (red of Vessalico)
- coarse salt
Tools
- 1 Mortar
- 1 Potato Ricer
Preparation
Boil the potatoes in water for about 20 minutes, when they are soft, drain them and mash them with a potato ricer or with a food mill.
Collect the potato puree in a bowl and, when it is cool, start adding the flour.
Continue adding flour to the potatoes and knead with your hands until you get a firm and well compacted mixture.
From this dough, form cylinders. Then, with a sharp knife, cut the cylinders into pieces about 1/2 inch wide.
If you like, score the gnocchi with a fork or a gnocchi board.
To speed up the preparation, you can safely skip this step and leave the potato gnocchi smooth.
In the mortar, or in the blender, place the garlic together with a pinch of coarse salt.
Start blending or crushing with the pestle, then add the pine nuts.
Add the basil leaves to the mortar and crush (or blend).
To help blend the leaves better, also add a generous amount of extra virgin olive oil, keeping some aside to add at the end.
Lastly, add the grated parmigiano and pecorino, mix with a spoon and add the remaining oil. Combine the ingredients and set aside.
Heat plenty of water in a large pot. When the water boils, salt it to taste and drop in the gnocchi.
When the potato gnocchi float to the surface, drain them with a skimmer and pour them into a bowl. Dress them generously with genovese pesto and serve hot.
STORAGE
I recommend preparing and consuming the gnocchi with pesto immediately.
If you want, you can store the potato gnocchi in the fridge for up to a day, or freeze them initially well spaced, then collected in a food bag, for up to 6 months.
You can prepare the genovese pesto and store it in the fridge for 3 days, or freeze it for up to 1 year.
