Gnocchi with Pesto



  • 2 lbs all-purpose flour, unbleached
  • 2 lbs Idaho potatoes
  • 2 eggs
  • salt to taste

Pesto (makes 2 cups)

  • 1 generous handful of fresh basil
  • 8 oz pine nuts
  • 1 cup grated fresh Parmigiano Reggiano cheese
  • 2 garlic cloves, finely minced
  • 1 cup extra virgin olive oil
  • salt & pepper to taste

For Finishing Pesto on the Stove

  • 1 tbsp butter
  • splash of heavy cream
  • about ¼ cup chicken stock
  • Parmigiano Reggiano cheese to taste
  • salt & pepper to taste
  • a drizzle of olive oil on finished dish and sprig of fresh basil for plating

Special Equipment

  • ricer
  • food processor


Make the Dough

  1. Boil potatoes with skin on for 30-40 minutes or until fork tender
  2. Let potatoes cool slightly and peel them with a knife
  3. Make a bed of flour with about 1 lb of the flour
  4. Put each potato through a ricer over the bed of flour. Try to distribute the potato evenly over the flour
  5. Break the eggs over the potatoes and beat the eggs into the potatoes with a fork
  6. Remove the excess flour around your work area and blend together the dough with your hands. Get messy!
  7. Work together until the consistency is soft. You can always add flour if it's still too sticky. If it's too hard, add a little more potato.
  8. Cut a piece of the dough and begin to roll it out with your hands into a long, snake-like shape
  9. Cut into simple 1/2" simple, rustic pieces
  10. Add some flour to them after you cut them so they don't stick

Boil the Gnocchi

  1. Boil a pot of salted water
  2. Add gnocchi to the boiling water
  3. As soon as the gnocchi rises to the top of the pot, they are done (about 40 seconds or so)

Make the Pesto

  1. Add basil, pine nuts, chopped garlic, Parmigiana Reggiano cheese, salt & pepper to a food processor
  2. Process the mixture and slowly drizzle in the extra virgin olive oil. Stop when it's fairly thick if you want to finish in a sauté pan like Andrea does

Finish the Pesto on the Stove

  1. Heat a saute pan on the stove
  2. Add 1 large spoonful of pesto and a tablespoon of butter
  3. Add a splash of cream and about 1/4 cup of chicken stock to the pan
  4. Season with salt & pepper
  5. Pour the cooked gnocchi in the sauce. Cook for about 20-40 seconds

Plate and Serve

  1. Put your gnocchi on a large plate for family style or on smaller plates for individual portions
  2. Garnish with a sprig of fresh basil
  3. Finish with a drizzle of extra virgin olive oil