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🍽️ Homemade Potato Gnocchi with Fresh Pesto Verde

663 kcal · 30 min · 4 servings

Homemade Potato Gnocchi with Fresh Pesto Verde Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly and boil them in salted water for about 30 minutes until tender.
  2. 2. Drain the potatoes, peel them, and press them through a potato ricer.
  3. 3. Let the pressed potatoes steam briefly to allow moisture to evaporate.
  4. 4. Mix the cooled potatoes with flour and one egg.
  5. 5. Season the dough with salt and ground nutmeg.
  6. 6. Knead the dough until it no longer sticks and is easy to shape.
  7. 7. Dust a work surface with flour and roll the dough into thin ropes about 1.5 centimeters in diameter.
  8. 8. Cut the dough ropes into small pieces, each about 1.5 centimeters long.
  9. 9. Shape the pieces into small gnocchi.
  10. 10. Add the gnocchi to plenty of boiling salted water.
  11. 11. Cook the gnocchi over gentle heat for about 12 minutes, but do not let the water boil again.
  12. 12. Wash the basil and separate the leaves from the stems.
  13. 13. Pat the basil leaves dry.
  14. 14. Peel the garlic and chop it roughly.
  15. 15. Toast the pine nuts in a pan without fat over medium heat until golden brown.
  16. 16. Let the toasted pine nuts cool down.
  17. 17. Place the basil, garlic, and cooled pine nuts into a food processor.
  18. 18. Add half of the cheese and puree the mixture quickly.
  19. 19. Stream in olive oil while pureeing until a creamy pesto forms.
  20. 20. Season the pesto with salt to taste.
  21. 21. Drain the cooked gnocchi.
  22. 22. Toss the gnocchi with the pesto.
  23. 23. Serve the gnocchi on pre-warmed plates.
  24. 24. Sprinkle the dish with the remaining Parmesan cheese.
  25. 25. Garnish with fresh basil and serve the dish.

Nutrition per serving