Potato Gnocchi With Pesto Recipe

Name: Potato Gnocchi With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb russet potatoes, skin on; 1/2 cup finely grated Parmesan cheese; 1/4 tsp ground nutmeg; 1/2 cup flour, plus additional to dust; None None Shaved Parmesan cheese, to serve; None None FOR THE PESTO; 2 cups loosely packed basil leaves; 1/2 cup grated Parmesan cheese; 1/4 cup pine nuts; 1 clove garlic, chopped; 1/3 cup extra virgin olive oil

Servings: persons

1 lb russet potatoes, skin on
1/2 cup finely grated Parmesan cheese
1/4 tsp ground nutmeg
1/2 cup flour, plus additional to dust
None None Shaved Parmesan cheese, to serve
None None FOR THE PESTO
2 cups loosely packed basil leaves
1/2 cup grated Parmesan cheese
1/4 cup pine nuts
1 clove garlic, chopped
1/3 cup extra virgin olive oil

1
Place potatoes in a large saucepan of water on high heat. Bring to a boil. Reduce heat to medium; cover and cook, 20-25 mins, until tender. Drain well.
2
Peel potatoes and push through sieve or ricer. Cool slightly. Stir in Parmesan cheese and nutmeg. Season to taste. Using hands, gently mix flour into potato mixture until just combined.
3
Line a baking with parchment paper and dust with flour. Working in batches, scoop 1/4 of dough onto floured surface. Using floured fingertips, gently roll each into 1/2-inch thick log. Cut into 1/2-inch pieces, using a floured knife.
4
Roll each piece against back of a fork to create grooves. Gently transfer to prepared pan.
5
Meanwhile, bring a large saucepan of salted water to a boil. Add 1/2 the gnocchi and stir once. Cook, 1-2 mins, until gnocchi float on surface. Cook further 20 seconds. Remove with slotted spoon. Repeat with remaining gnocchi.
6
For the pesto, process basil, Parmesan cheese, nuts and garlic in a food processor until well chopped. Add oil in a steady stream while motor is running.
7
Toss hot gnocchi with pesto. Serve with shaved Parmesan cheese.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb russet potatoes, skin on, 1/2 cup finely grated Parmesan cheese, 1/4 tsp ground nutmeg, 1/2 cup flour, plus additional to dust, and more.

Yes, Potato Gnocchi With Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Gnocchi With Pesto

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