Potato Gnocchi with Pesto Sauce

plate with homemade gnocchi with pesto sauce

5 from 1 vote

Potato Gnocchi with Pesto Sauce

Follow this gnocchi recipe to find out all the secrets on how to prepare homemade gnocchi. This recipe will guide you to get the softest and most exquisite gnocchi ever.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer, Main Course

Cuisine: Italian

Keyword: dumplings, gnocchi, gnocchi recipe, italian recipe, pesto sauce

Servings: people

Calories: 108kcal

Author: Tatiana

Equipment

Potato Ricer
boiling pan

Ingredients

Gnocchi Dough

1 kg yellow potatoes
1/2 cup flour
1 medium egg
1 tsp salt

Gnocchi with pesto

6 tbsp pesto sauce

Instructions

Place the potatoes in a large pot and cover with plenty of cold water. Let boil for 30 minutes or until soft
Peel potatoes and crush them using a potato ricer
Add a cup of flour, a pinch of salt and crack one egg over the mashed potatoes
Work everything with your hands until the dough is ready
Cut a piece of dough and spread it with the tips of your fingers to obtain 2 cm thick strands
Section the strands in small cylinders by lightly pressing with a dough cutter
Use a fork to lightly shape the stripes. Also, use little flour to avoid the dumplings to stick
Place gnocchi on a lightly floured tray, well-spaced from each other
Bring water to a boil in a large boiling pan. Add salt to taste. Pour the gnocchi in the salted boiling water.
As soon as the gnocchi come to the surface you know they are cooked and ready to be drained and seasoned
Add about 3 tablespoons of pesto sauce and gently mix as to not break the shape of the dumplings

Nutrition