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🍽️ Homemade Potato Gnocchi with Fresh Pesto

600 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Boil the potatoes in salted water for about 30 minutes until tender.
  3. 3. Drain the water and peel the warm potatoes.
  4. 4. Press the potatoes through a potato ricer.
  5. 5. Let the pressed potatoes steam briefly to cool down.
  6. 6. Mix the cooled potatoes with flour and one egg.
  7. 7. Season the dough with salt and ground nutmeg.
  8. 8. Knead the dough until it no longer sticks and is easy to shape.
  9. 9. Dust a work surface with flour.
  10. 10. Shape the dough into several thin rolls with a diameter of about 1.5 centimeters.
  11. 11. Cut the rolls into small pieces, each about 1.5 centimeters long.
  12. 12. Press the back of a fork lightly into each gnocchi piece to create a pattern.
  13. 13. Prepare the pesto basil by plucking the leaves from the stems.
  14. 14. Gently dry the basil leaves with a cloth.
  15. 15. Peel the garlic and chop it roughly.
  16. 16. Toast the pine nuts in a pan without fat over medium heat until golden brown.
  17. 17. Let the toasted pine nuts cool completely.
  18. 18. Place the basil, garlic, and cooled pine nuts into a food processor.
  19. 19. Add half of the grated Parmesan cheese.
  20. 20. Puree the ingredients quickly while slowly drizzling in olive oil.
  21. 21. Ensure the pesto has a creamy consistency.
  22. 22. Season the pesto to taste with salt.
  23. 23. Cook the finished gnocchi in plenty of boiling salted water over low heat for about 12 minutes.
  24. 24. Drain the gnocchi.
  25. 25. Distribute the gnocchi onto the plates.
  26. 26. Place a dollop of pesto on top of the gnocchi.
  27. 27. Sprinkle the dishes with shaved Parmesan cheese.
  28. 28. Garnish the gnocchi with fresh basil leaves and serve.

Nutrition per serving