Pesto Gnocchi
Soft, pillowy potato gnocchi tossed in a vibrant, fresh basil pesto. Each tender dumpling gets coated in the rich, garlicky, nutty sauce, creating a comforting Italian classic that comes together in under 30 minutes.
For 4 servings
- bake · ~50 min
Bake the potatoes.
Preheat oven to 400°F (200°C). Pierce russet potatoes with a fork, place directly on the oven rack, and bake until fork-tender, about 45-50 minutes.
- prep · ~5 min
Rice the hot potatoes.
As soon as the potatoes are cool enough to handle but still hot, cut them in half, scoop out the flesh, and pass it through a potato ricer onto a clean work surface. Spread it out to let steam escape and cool for 5 minutes.
TIPWork fast while the potatoes are hot — the dough absorbs less flour this way, making lighter gnocchi. - knead · ~2 min
Form the gnocchi dough.
Gather the riced potato into a mound. Drizzle the egg yolk over the potato, then sprinkle the flour and a pinch of salt evenly on top. Gently bring everything together with your hands, folding and pressing just until a soft dough forms. Do not overwork.
TIPStop kneading the moment the dough comes together; overworking activates gluten and makes gnocchi tough. - prep · ~10 min
Shape the gnocchi.
Divide the dough into 4 portions. On a lightly floured surface, roll each portion into a rope about ¾-inch thick. Cut each rope into ¾-inch pieces. Gently roll each piece down the tines of a fork or over a gnocchi board to create ridges. Place the shaped gnocchi in a single layer on a floured baking sheet.
- boil · ~2 min
Cook the gnocchi.
Bring a large pot of generously salted water to a rolling boil. Drop the gnocchi into the boiling water in batches. Cook until they float to the surface, then let them bob for another 30 seconds. Scoop them out with a slotted spoon and transfer directly to a large serving bowl. Reserve about ¼ cup of the pasta water.
TIPDon't crowd the pot; cook in batches so the water temperature doesn't drop too much. - mix · ~3 min
Make the basil pesto.
In a food processor, pulse the toasted pine nuts and garlic cloves until finely chopped. Add the fresh basil leaves and grated parmesan cheese. With the motor running, slowly stream in the olive oil until smooth and emulsified. Scrape down the sides, then pulse in the lemon juice and a pinch of black pepper.
TIPPulse the pesto instead of running the machine continuously — this keeps the basil greener and prevents bitterness. - assemble · ~1 min
Toss the gnocchi with pesto.
Spoon the pesto over the warm, drained gnocchi. Add a splash of the reserved pasta water to loosen the sauce to your desired consistency. Gently toss until every piece is well coated.
- serve
Plate and garnish.
Divide the pesto gnocchi among four warmed bowls. Finish with a generous grating of fresh parmesan cheese and a crack of black pepper. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Bake rather than boil the potatoes to keep them dry, resulting in a lighter gnocchi that requires less flour.
- 2Work the dough while the potatoes are still hot for a fluffier texture, as the starch absorbs less flour.
- 3Stop kneading as soon as the dough comes together to avoid activating gluten, which makes gnocchi gummy.
- 4Roll gnocchi down the tines of a fork to create ridges that catch and hold the pesto sauce.
- 5Cook gnocchi in batches so the water stays at a rolling boil, preventing them from sticking or becoming mushy.
- 6Reserve some pasta water to thin the pesto to a silky consistency that clings perfectly to each gnocchi.
Adapt it for your goals.
Vegan
Replace the egg yolk with 1 tablespoon of extra olive oil plus 1 tablespoon of water, and use nutritional yeast instead of Parmesan for a dairy-free, plant-based version.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum, and dust with rice flour to prevent sticking.
nut freeNut-free
Swap the pine nuts for sunflower seeds or hulled pumpkin seeds, which toast similarly and offer a mild, nutty flavor without allergens.
high proteinHigh-protein
Add ½ cup of cooked, crumbled Italian sausage or shredded rotisserie chicken when tossing the gnocchi with pesto for extra protein and heartiness.
Why this is on our healthy list.
Rich in Antioxidants
Fresh basil is packed with antioxidants like flavonoids and volatile oils that help combat oxidative stress in the body.
Healthy Fats from Olive Oil
Extra virgin olive oil provides monounsaturated fats, which support heart health and reduce inflammation.
Good Source of Calcium
Parmesan cheese contributes a significant amount of calcium, essential for strong bones and teeth.
Vitamin C Boost
A squeeze of fresh lemon juice adds a small dose of vitamin C, which aids in iron absorption and immune function.
Frequently asked questions
The dough was likely overworked or too much flour was added. Use hot, baked potatoes and knead only until the dough just comes together for fluffy gnocchi.
