Looking for a quick Italian dish that brings together two beloved classics? Done and dusted — meet Potato Gnocchi with Pesto. This comforting homemade first course is a great alternative to the classic trofie al pesto, a pasta dish native to Liguria. Here, the fresh aroma of basil and the richness of cheese meet the rustic texture of potato gnocchi, a traditional recipe passed down through generations.
Potato gnocchi are a staple of Northern Italian cuisine, but they’ve made their way into kitchens all across Italy — and beyond. From canederli to semolina gnocchi, each region has its own Gnocchi variation. But no matter how you make them, gnocchi are simple, rustic, and utterly delicious.
In this recipe, I’ll show you how to make delicious homemade potato gnocchi from scratch — the kind that actually taste like real potatoes, all made by hand with no fancy tools. Then we’ll toss them in a super simple basil pesto that’s just as fresh and flavorful. Potato gnocchi and basil pesto — it might not be the combo you were expecting, but trust me, it’s absolutely irresistible. Just like the ever-popular Gnocchi alla Sorrentina!
How to Make Potato Gnocchi with Pesto
Ingredients for Authentic Basil Pesto Pesto
For the Gnocchi:
- 1 kg potatoes (with skin) – (2.2 lbs)
- 1 egg
- 300 g all-purpose flour – (2 ½ cups – 10.6 oz)
- Salt, to taste
For the Pesto:
- 180 g fresh basil – (6.3 oz – 7 cups loosely packed)
- 200 ml extra virgin olive oil – (¾ cup + 1 tbsp)
- 60 g pine nuts – (2 oz – ½ cup)
- 1 garlic clove
- 60 g grated Pecorino – (2.1 oz – ½ cup)
- 100 g grated Parmesan – (3.5 oz – 1 cup)
Pesto Potato Gnocchi Video Tutorial
Homemade Potato Gnocchi with Basil Pesto Step-by-Step Instructions
Boil the potatoes: Boil unpeeled potatoes in salted water for 30–40 minutes until fork-tender (1). Drain, peel while still warm, and mash using a potato ricer (2). Let cool completely in a colander to remove moisture.
Make the gnocchi dough: Place the mashed potatoes on a floured surface. Add salt, a bit of egg if using, and the flour little by little. Knead gently just until combined (3). Do not overwork or the dough will become sticky.
NOTE: Be patient when adding flour. It’s tempting to dump it all in at once, but doing so can make your gnocchi dense and chewy. Instead, add it a little at a time, kneading gently until the dough just comes together. You should be able to handle it without it sticking too much to your hands, but it shouldn’t feel dry either. Too much flour = tough gnocchi. Too little = dough that falls apart when boiled. The right balance? Soft, elastic, and easy to shape.
Shape the gnocchi: Divide the dough into portions. Roll each into long cylinders about 2–3 cm thick (1 inch), then cut into 2 cm (¾ inch) pieces (4).
If desired, roll each gnocchi on the back of a fork to create grooves (5).
Rest the gnocchi: Lay them on a floured tray or cloth and let them dry for about 30 minutes at room temperature.
Prepare the pesto: Blend basil, pine nuts, garlic, olive oil, and cheeses until creamy (6). Adjust with more olive oil for a looser texture if needed.
PRO TIPS — Keep Basil Bright and Green — When making pesto, basil leaves can quickly turn dark due to oxidation — especially when blended at high speed, which generates heat. To preserve that vibrant green color and fresh aroma, try these tricks: 1) Chill the blender cup and blade in the freezer for 10–15 minutes before making your pesto. The cooler temperature reduces oxidation and keeps your pesto bright and appetizing. 2) Add a few ice cubes or a splash of cold water to the mix if needed. It won’t dilute the flavor, but it’ll help with temperature control.
Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches. Once they float to the surface (after 1–2 minutes) (7), remove them gently with a slotted spoon.
Toss with pesto: Add the hot gnocchi to a bowl with pesto and a splash of cooking water (8). Stir gently to coat evenly.
Serve: Plate and garnish with extra basil leaves and pine nuts.
How to Store Gnocchi and Pesto
Uncooked gnocchi can be stored in the fridge for 1 day or frozen for up to 2 months. Pesto keeps well in an airtight jar in the fridge for up to a week or can also be frozen.
Once cooked and mixed with pesto, it’s best to enjoy the dish immediately for the best texture and flavor.
Recipe Variations
- Pesto types: Try arugula pesto, sun-dried tomato pesto, or walnut pesto for a twist.
- Gnocchi types: Swap potato with pumpkin, or add spinach for different flavor profiles.
- No garlic: Omit garlic in the pesto for a milder taste.
Best Wine to Pair with Gnocchi al Pesto
A crisp white like Vermentino or a light red like Dolcetto complements the fresh basil and the richness of the cheeses perfectly.
Faq & Tips for Perfect Gnocchi with Pesto
The secret to perfect gnocchi starts with the potatoes. Always use potatoes of the same size so they cook evenly — you don’t want one undercooked in the middle and another falling apart. More importantly, pick a floury or starchy variety like Russet or Yukon Gold. These have a lower water content, which means you’ll need less flour to form the dough — resulting in lighter, more tender gnocchi. Avoid waxy or new potatoes, which retain too much moisture and make the dough sticky, heavy, or gummy.
Absolutely! The gnocchi are wonderfully soft if made with the right potatoes.
Don’t overwork the dough and let them dry slightly before boiling. Also, boil gently — a rolling boil can cause them to break apart.
Use a pressure cooker. Instead of boiling the potatoes for 30–40 minutes, you can steam them whole (with the skin on) in just 20 minutes under pressure. They’ll come out soft, evenly cooked, and ready for mashing — with less fuss. Just remember to peel and mash them while still warm so they release excess moisture more easily.
Homemade Potato Gnocchi with Basil Pesto – A Classic Italian Comfort Dish (VIDEO)
Ingredients
For the Gnocchi:
- 1 kg potatoes with skin
- 1 egg
- 300 g all-purpose flour
- Salt to taste
For the Pesto:
- 180 g fresh basil
- 200 ml extra virgin olive oil
- 60 g pine nuts
- 1 garlic clove
- 60 g grated Pecorino
- 100 g grated Parmesan
Instructions
- Boil unpeeled potatoes in salted water for 30–40 minutes until fork-tender. Drain, peel while still warm, and mash using a potato ricer. Let cool completely in a colander to remove moisture.
- Place the mashed potatoes on a floured surface. Add salt, a bit of egg if using, and the flour little by little. Knead gently just until combined. Do not overwork or the dough will become sticky.
- Divide the dough into portions. Roll each into long cylinders about 2–3 cm thick (1 inch), then cut into 2 cm (¾ inch) pieces. If desired, roll each gnocchi on the back of a fork to create grooves.
- Lay them on a floured tray or cloth and let them dry for about 30 minutes at room temperature.
- Blend basil, pine nuts, garlic, olive oil, and cheeses until creamy. Adjust with more olive oil for a looser texture if needed.
- Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches. Once they float to the surface (after 1–2 minutes), remove them gently with a slotted spoon.
- Add the hot gnocchi to a bowl with pesto and a splash of cooking water. Stir gently to coat evenly.
- Plate and garnish with extra basil leaves and Parmesan, if desired.
