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plate with homemade gnocchi with pesto sauce
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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 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: dumplings, gnocchi, gnocchi recipe, italian recipe, pesto sauce
Servings: 6 people
Calories: 108kcal
Author: YourFoodBuddy


  • Potato Ricer
  • boiling pan


Gnocchi Dough

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

Gnocchi with pesto

  • 6 tbsp pesto sauce


  • 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


Calories: 108kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 540mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 347IU | Calcium: 29mg | Iron: 1mg