Creamy Pesto Gnocchi
Ingredients
- 7 ozpotatoes
starchy
- 1 cPotato starch
- salt
- ⅞ ozbasil leaves
fresh
- ½ tbsppine nuts
- 4 tbspparmigiano cheese
grated
- ½garlic clove
- extra-virgin olive oil
- 2 tbspcream
- salt
Directions
Make the gnocchi
- 1
Boil the potatoes until they become tender enough to easily pierce with a fork (about 20-30 minutes, depending on the size).
- 2
Drain, peel and mash the potatoes with a potato ricer in a large bowl, then add a pinch of salt and the flour when they are still warm (overwise they'll become sticky). Mix well until you get a nice soft non-sticky dough.
- 3
Take a piece of dough and roll it with your palms on a wooden board dusted with flour, to get a long roll thick less than an inch. Keep the surface and the dough smooth with flour to prevent stickiness.
- 4
Now with a dough-cutter cut the gnocchi into about ½ inch chunks. Roll them on a fork or on a gnocchi board to give them the classic striped texture, then let them rest on a clean towel dusted lightly with flour.
Make the basil pesto
- 1
In a food processor, add the basil leaves, Parmigiano cheese, pine nuts, garlic clove, and salt, then pulse a few times until it’s all finely minced.
- 2
Add a few tablespoons of olive oil and pulse again. Repeat a few times until you get a creamy consistency.
- 3
Finally, add the cream and mix well to incorporate. Set aside.
- 4
In a large pot bring to boil salted water and toss the gnocchi one by one so they won't stick to each other. Scoop them out as soon as they float to the surface. It will take about 1-2 minutes to cook.
- 5
In a bowl, mix the gnocchi with the basil pesto and serve immediately.
Creamy Pesto Gnocchi
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About this Recipe
Indulge in the unparalleled comfort of homemade Creamy Pesto Gnocchi, where every bite promises a cloud-like texture and a burst of vibrant basil. This isn't just a meal; it's a culinary experience well worth the effort, delivering authentic flavor you simply can't get from a box.
The magic of this dish lies in the commitment to freshly made potato gnocchi, crafted to be incredibly soft and light, truly "soft as a cloud." Paired with a robust basil pesto sauce, prepared from scratch, the freshness of each component elevates this meal far beyond any store-bought alternative. The addition of cream creates a luxurious coating that perfectly cradles the delicate gnocchi.
Prepare for a main course that delights the senses with its comforting richness and bright, herbaceous notes. You'll savor the tender, airy potato gnocchi, each piece enveloped in a lush, flavorful basil pesto sauce. The savory depth from grated Parmigiano cheese and the subtle aromatic kick of fresh garlic perfectly complement the sweet, peppery basil and buttery pine nuts. While crafting this dish from scratch takes some dedicated time, the reward is a deeply satisfying, memorable meal that feels both elegant and incredibly wholesome. This naturally gluten-free dish offers a delightful texture and taste that proves good things are worth waiting for.
Customization & Variations
While this recipe shines with its classic combination, you can easily adapt it to your pantry or preferences. For the pesto, feel free to substitute pine nuts with walnuts for a different nutty note. You could also experiment with other hard Italian cheeses in place of Parmigiano.
This exquisite Creamy Pesto Gnocchi makes a beautiful main course, perfect for a cozy dinner at home or when you want to impress without too much fuss at the table. Serve it simply, perhaps with a sprinkle of extra Parmigiano, to let its fresh flavors truly shine.