PARTNER POST: Reinvent classic potato dishes to create a new holiday tradition. This year, forget the tried and true recipes and show off your cooking skills with a twist on an old favorite.
Perfect for an Italian Christmas feast, this festive pesto and potato gnocchi is the perfect dish to accompany the meal.
By Giustia Blissful
And while it’s true you can enjoy this homemade pesto potato gnocchi any day of the year, I wanted to create this recipe specifically for those who wanted to create a special Italian feast for Christmas dinner!
I thought that the green from the pesto would be a nice contrast to the red sauce making it extra festive this time of year.
And the pesto is packed full of flavor!
Potatoes are a traditional holiday dish this time of year, and one of my favorite go-to comfort foods year round, and luckily potatoes are packed full of nutrition!
Some of the nutrients that potatoes contain are antioxidants, vitamins, fiber, & potassium!
And did you know that a medium potato has no fat, sodium, or cholesterol? I think that gives me even more excuses to eat them for lunch!
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Homemade Pesto Gnocchi
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Perfect for a festive Italian meal, these potato gnocchi are tossed in a vibrant pesto. A simple yet elegant side or light main.
Ingredients
- 2 Large Russet Potatoes
- 2 tsp Salt
- 1 Large Egg
- 3 cups (710 ml) All-Purpose Flour
- 0.5 cups (118 ml) Pesto
Instructions
- Wash the russet potatoes and cut them into 1-inch thick pieces.
- Place the potato slices in a large pot of cold water with 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium.
- Cook until tender (a knife easily pierces the potato), about 15-20 minutes. Remove from heat.
- Working with two slices at a time, remove the skin and rice the potatoes.
- Let the potatoes cool for 10 minutes.
- Sprinkle flour on a counter and create a mound of riced potatoes with a hole in the center.
- Sprinkle 1 cup of flour on top, add 1 whisked egg and 1/2 cup pesto to the center, and sprinkle the remaining 2 cups of flour on top.
- Gently knead until the ingredients are combined.
- Roll small handfuls of dough into 1/2-inch thick rods on a lightly floured surface.
- Cut the dough into 1/2-inch gnocchi pieces.
- Gently press the tines of a fork into each gnocchi piece for a decorative mark.
- In a large pot of boiling salted water (1 teaspoon salt), cook the gnocchi in 3-4 batches, stirring frequently.
- After the gnocchi rises to the top, cook for an additional 2-3 minutes.
- Remove with a slotted spoon and toss in a light drizzle of olive oil.
- Serve the Pesto Potato Gnocchi in a tomato sauce.
Notes
- For extra smooth gnocchi, pass the cooked potatoes through a ricer twice.
- If your dough is too sticky, add more flour, 1 tablespoon at a time, until it becomes manageable.
- These gnocchi are best served immediately, but can be stored in the refrigerator for up to 1 day. Gently reheat in boiling water before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 8
- Cholesterol: 50
Frequently Asked Questions
Why do I need to use russet potatoes specifically for gnocchi?
Russets have a high starch content and low moisture, which produces lighter, less dense gnocchi. Waxy potatoes add too much moisture and result in a doughy, heavy texture.
How do I know if the gnocchi dough has too much flour?
If the gnocchi feel tough or bouncy after cooking, the dough had too much flour. Add flour gradually until the dough just holds together without sticking to your hands.
How do I know when gnocchi are cooked?
Fresh gnocchi float to the surface of the boiling water when cooked through, usually within 2-3 minutes. Remove them with a slotted spoon about 30 seconds after they float.
Can I freeze homemade gnocchi?
Yes. Arrange uncooked gnocchi in a single layer on a floured baking sheet, freeze until solid, then transfer to a bag. Cook directly from frozen in boiling salted water.
What pesto should I use for this recipe?
Store-bought pesto works well for convenience. If making your own, a standard basil and Parmesan pesto is the natural match for these potato gnocchi.
