Gnocchi with Pesto and Pine Nuts

Get ready to create a restaurant-worthy Italian classic right in your kitchen! This Gnocchi with Pesto and Pine Nuts recipe combines pillowy potato dumplings with fresh basil pesto and toasted pine nuts for a dish that’s both comforting and elegant.

Ingredients:

• Main Ingredients:
  • 2 pounds russet potatoes
  • 2 cups all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • 1 cup fresh basil pesto
  • 1/3 cup pine nuts
  • 1/2 cup freshly grated Parmesan cheese
• Optional Additions:
  • Fresh basil leaves for garnish
  • Extra virgin olive oil for drizzling
  • Cracked black pepper
• Pro Tips:
  • Use starchy potatoes like russets for the best texture
  • Store-bought pesto works in a pinch
  • Contains nuts, eggs, and dairy – see substitutions below for allergies

Step-by-Step Instructions:

1. Boil the potatoes:
   • Boil whole, unpeeled potatoes until tender (about 40 minutes)
   • They’re done when a knife slides in easily
   • Avoid cutting potatoes before boiling – they’ll become waterlogged
2. Prepare the gnocchi dough:
   • While still hot, peel and rice/mash the potatoes
   • Let cool for 5 minutes – warm potatoes make better dough
   • Add flour, egg, and salt
   • Mix gently until just combined – overmixing makes tough gnocchi
3. Shape the gnocchi:
   • Divide dough into 6 portions
   • Roll each into 1-inch thick ropes
   • Cut into 1-inch pieces
   • Optional: Roll each piece on a fork for ridges
4. Cook and assemble:
   • Toast pine nuts in a dry pan until golden
   • Boil gnocchi until they float (2-3 minutes)
   • Toss with pesto and top with pine nuts and Parmesan

Key Details:

Total Time: 90 mins (Prep: 60 mins | Cook: 30 mins)
🍽️ Servings: 6 people
🔥 Calories: ~450 per serving
⚙️ Equipment: Large pot, potato ricer/masher, fork, knife, cutting board

Pro Tips & Variations:

• Rice potatoes while hot for the fluffiest texture
• If dough is sticky, add flour gradually
• Test-cook one gnocchi before shaping the entire batch
• For dairy-free version, use nutritional yeast instead of Parmesan

Storage Instructions:

• Fresh uncooked gnocchi: Freeze on a baking sheet, then transfer to freezer bag (up to 3 months)
• Cooked gnocchi: Refrigerate for up to 2 days
• Store pesto separately to maintain freshness

Frequently Asked Questions:

Q: Can I make gnocchi without a potato ricer?
A: Yes, use a fine-mesh strainer to press the potatoes through, or mash very thoroughly.

Q: Why did my gnocchi turn out heavy?
A: This usually happens from too much flour or overworking the dough. Keep mixing minimal and add flour gradually.

Q: Can I use sweet potatoes?
A: Yes, but they require less flour and handle differently. Start with 1.5 cups of flour and adjust as needed.