Gnocchi with Pesto Genovese

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There are few pairings in this world as perfect as tender, pillowy gnocchi and the vibrant, fresh slap of authentic Pesto Genovese. This isn’t just a meal; it’s a transportive experience. One bite takes me straight to a sun-drenched Ligurian trattoria, where the air smells of basil and the sea. The magic lies in the contrast: the gentle, earthy potato dumplings against the sharp, garlicky, and herbaceous pesto. Mastering homemade gnocchi is a rite of passage, and once you taste the real deal, the store-bought version will simply pale in comparison.

Quick Look

Prep	Cook	Total	Feeds	Level
1.5 hours	10 min	2 hours	4	A loving project

Why You’ll Love This Recipe

• The texture is divine: Light, fluffy, and tender gnocchi that melt in your mouth.
• The pesto is explosively fresh: Made with authentic ingredients, it’s a world away from jarred sauces.
• It’s a deeply satisfying cooking project: There’s a special pride in making pasta from scratch.
• The flavors are a perfect balance: Rich potato, fragrant basil, salty cheese, and nutty olive oil.

Grab These

• For the Gnocchi:
• 2 lbs (about 2 large) Russet potatoes
• 1 ½ – 2 cups all-purpose flour, plus more for dusting
• 1 large egg, lightly beaten
• 1 tsp fine sea salt
• For the Pesto Genovese:
• 2 cups packed fresh basil leaves (about 2 large bunches)
• ½ cup extra-virgin olive oil
• ⅓ cup pine nuts, lightly toasted
• 2 cloves garlic, crushed
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ cup freshly grated Pecorino Romano
• ½ tsp fine sea salt
• To Serve:
• Extra grated cheese and toasted pine nuts

Let’s Make It
For the Gnocchi: Preheat your oven to 400°F (200°C). Pierce the potatoes and bake for about 1 hour, until completely tender. Baking, instead of boiling, is the secret to a less watery potato, which means less flour and lighter gnocchi.

While still hot but cool enough to handle, peel the potatoes and pass them through a potato ricer or food mill onto a clean work surface. Spread them out to let the steam escape and cool completely.

Form a well in the center of the potato mound. Pour in the beaten egg and sprinkle the salt over the top. Gently mix with your hands until just combined.

Begin sprinkling the flour over the mixture, a little at a time, and gently knead until a soft, slightly sticky dough forms. Do not overwork it. The goal is to use just enough flour to bring it together. The less you work it, the lighter your gnocchi will be.

Divide the dough into 4 parts. On a floured surface, gently roll each piece into a long rope, about ¾-inch thick. Cut the rope into 1-inch pieces.

To shape, roll each piece down the tines of a floured fork to create those classic ridges. Place the formed gnocchi in a single layer on a floured baking sheet.

For the Pesto: While the potatoes cool, make the pesto. In a food processor, pulse the garlic and toasted pine nuts until finely chopped. Add the basil leaves and pulse until coarsely chopped.

With the motor running, slowly stream in the olive oil until a rough paste forms. Transfer the mixture to a bowl and stir in the grated cheeses and salt by hand. This prevents over-processing, which can bitter the basil and overheat the cheese.

To Cook & Serve: Bring a large pot of generously salted water to a rolling boil. Drop the gnocchi in batches into the water. They are done when they float to the surface—wait about 60 seconds after they float, then scoop them out with a slotted spoon.

Transfer the cooked gnocchi directly to a large bowl. Add a generous dollop of the pesto and a splash of the pasta water. Toss gently until the gnocchi are beautifully coated. The starchy pasta water will help the pesto cling to every nook and cranny.

Nutritional Facts (Per Serving)

Nutrient	Amount
Calories	~ 580 kcal
Protein	18g
Carbohydrates	70g
Fat	26g
Fiber	5g
*Note:	Values are estimates

Variations & Add-Ins

• Gnocchi alla Sorrentina: Toss with pesto, then top with diced fresh mozzarella and bake until bubbly.
• With Green Beans & Potatoes: A classic Ligurian preparation, adding boiled green beans and small potato cubes to the pasta water.
• Sundried Tomato Pesto: Swap the basil for oil-packed sundried tomatoes for a different, intense flavor.

Serving Ideas

• Serve immediately in warm bowls with an extra drizzle of olive oil.
• Garnish with extra grated Parmigiano-Reggiano and a few toasted pine nuts.
• A simple arugula salad with lemon vinaigrette is the perfect fresh side.

Storage & Reheating

• Storage: Fresh, uncooked gnocchi can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 3 months. Cook from frozen.
• Leftovers: Store cooked gnocchi with pesto in an airtight container in the fridge for up to 2 days.
• Reheating: Gently reheat in a skillet with a tiny splash of water to loosen the pesto. Avoid the microwave, as it can make the gnocchi rubbery.

My Two Cents

• Pro-Tip: The single most important rule for light gnocchi is to use the absolute minimum amount of flour necessary and to handle the dough as little as possible. Overworking it develops gluten, which leads to tough, chewy gnocchi.

You Asked, I’m Answering
Q: My gnocchi fell apart in the water! What happened?
A: This usually means there wasn’t enough flour to bind the dough. Next time, add flour a tablespoon at a time until the dough just holds together when rolled.

Q: Can I make the pesto without a food processor?
A: Absolutely! A mortar and pestle is the traditional tool and creates an incredible, textured paste. It takes more muscle but is well worth the effort.