Homemade gnocchi are so quick and easy to make, you may never buy bland store bought ones again! Try these tender Italian-style dumplings seasoned with sauteed onions and a savory pesto sauce. Gnocchi freezes well for when you want a delicious dinner in a snap. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Gnocchi In Pesto Sauce Gnocchi In Pesto Sauce Recipe | CHEFBear.net PT1H Serves 6 14 Cups Water 2 Teaspoon Salt 2 Pounds Russet Potatoes 1 Large Egg 1 3/4 Cups All-Purpose Flour 1 Teaspoon Extra-Virgin Olive Oil 1 Large Onion 1 Cup Basil Walnut Pesto 1/2 Cup Parmesan 1 Small Bunch Fresh Basil Leaves In a medium stockpot over medium-high heat, add water, plenty of salt and quartered potatoes. Cover and bring to a boil and cook until potatoes are fork-tender, about 40 minutes. With tongs, transfer potatoes to a large bowl and allow them to cool slightly, and with a potato masher, mash until smooth. On a lightly floured work surface, scoop cooled potatoes into a mound and pour beaten egg over it. With two spatulas, work egg into potatoes until incorporated. The potatoes should be a little sticky at this point - that is what you are looking for. Add flour 1/2 cup at a time and mix well after each addition until the potatoes form a soft (not sticky) dough. Form dough into a loaf and cut it horizontally into 8-10 slices about 1 inch wide. Roll each slice into a log and slice into gnocchi about 1 1/2 inch long. Roll gnocchi on the tines of a fork to make ridges. Toss finished gnocchi in a little flour to keep them from sticking. In a large saucepan over medium-high heat, bring 6 cups of water to a boil and add salt. Add gnocchi and cook until they start to float, about 30 seconds. In a colander, drain gnocchi and set aside. In a large cast-iron skillet over medium-high heat, heat oil and saute onions until they are soft and beginning to brown, about 5-7 minutes. Remove skillet from heat and stir in pesto and cooked gnocchi. Transfer to a large serving bowl and garnish with Parmesan and basil leaves.

Gnocchi In Pesto Sauce

Gnocchi In Pesto Sauce Recipe


Homemade gnocchi are so quick and easy to make, you may never buy bland store bought ones again! Try these tender Italian-style dumplings seasoned with sauteed onions and a savory pesto sauce. Gnocchi freezes well for when you want a delicious dinner in a snap.

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Recipe Information

Flavor Profile

European

Protein

Vegetables

Category

Main Dishes

Serves

6

Total Time

60 Minutes

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Ingredients

      • 14 Cups Water
      • 2 Teaspoon Salt
      • 2 Pounds Russet Potatoes (Peeled & Quartered)
      • 1 Large Egg (Beaten)
      • 1 3/4 Cups All-Purpose Flour
      • 1 Teaspoon Extra-Virgin Olive Oil
      • 1 Large Onion (Diced)
      • 1 Cup Basil Walnut Pesto (Recipe Associated)
      • 1/2 Cup Parmesan (Freshly Grated)
      • 1 Small Bunch Fresh Basil Leaves

Directions

  1. In a medium stockpot over medium-high heat, add water, plenty of salt and quartered potatoes. Cover and bring to a boil and cook until potatoes are fork-tender, about 40 minutes. With tongs, transfer potatoes to a large bowl and allow them to cool slightly, and with a potato masher, mash until smooth.
  2. On a lightly floured work surface, scoop cooled potatoes into a mound and pour beaten egg over it. With two spatulas, work egg into potatoes until incorporated. The potatoes should be a little sticky at this point - that is what you are looking for.
  3. Add flour 1/2 cup at a time and mix well after each addition until the potatoes form a soft (not sticky) dough. Form dough into a loaf and cut it horizontally into 8-10 slices about 1 inch wide. Roll each slice into a log and slice into gnocchi about 1 1/2 inch long. Roll gnocchi on the tines of a fork to make ridges. Toss finished gnocchi in a little flour to keep them from sticking.
  4. In a large saucepan over medium-high heat, bring 6 cups of water to a boil and add salt. Add gnocchi and cook until they start to float, about 30 seconds. In a colander, drain gnocchi and set aside.
  5. In a large cast-iron skillet over medium-high heat, heat oil and saute onions until they are soft and beginning to brown, about 5-7 minutes. Remove skillet from heat and stir in pesto and cooked gnocchi. Transfer to a large serving bowl and garnish with Parmesan and basil leaves.

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Nutrition & Cost Facts

Calories

468 kcal

Carbs

60 g

Fat

19 g

Protein

13 g

Cost Per Serving

$1.23

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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