This potato gnocchi recipe will put you in the mood for spring! Once you learn how to make the basic Italian gnocchi recipe, you can change out the sauces to fit your mood and the seasons. Pesto is an easy sauce to start with.
This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
Spring! Everybody's talking about it. It's the time to do your best to soak up all the sunshine, listen intently to all the birds chirping, and to be inspired by the blooms bursting forth in all their glory.
Spring is a good time to challenge yourself. With a spring recipe project. With gnocchi.
Gnocchi - dreamy, pillowy gnocchi. Despite the fact that many competition cooking shows have tried to convince you that, "It's too tough to attempt! So much can go wrong!" Ignore the warnings and learn how to make potato gnocchi yourself. It's fun and you'll feel so good about yourself when you're done.
So let's turn to Lidia Bastianich, because, who else's gnocchi recipe would you use?
Ingredients
- Potatoes: Russet potatoes are the best for gnocchi. They will dry out easily (yes, you want that) and they will not get gummy.
- Parmesan cheese: We are putting cheese in the gnocchi (YAY!) and in the pesto. Please use the real parmigiano reggiano, the flavor and texture is so much better.
- Flour, eggs, salt: This makes up the remainder of the gnocchi dough. Very simple!
- Fresh basil, pine nuts, garlic, olive oil: These are the remaining ingredients for the pesto. You can substitute walnuts for the pine nuts if you prefer.
- Butter: You'll need a little to crisp up the gnocchi in a frying pan once they are done boiling.
- Peas: Frozen peas are just fine for this, so convenient and affordable!
What is gnocchi?
Gnocchi are little dumplings found in Italian and French cuisine. There are many different types of gnocchi. They are made with eggs and various types of flour, and can also include potato or cheese. They can be savory or sweet. This recipe is for the classic Italian potato gnocchi that most people probably think of when they think of gnocchi.
Instructions
Recipe adapted from Lidia's Italy by Lidia Bastianich
First, make the pesto. In a food processor, chop basil, pine nuts, and garlic. Add cheese, salt and olive oil and blend until smooth.
Boil potatoes with their skin on.
As soon as possible after removing from water, peel the potatoes. You can try using a peeler, but it's easier just to carefully peel them with your fingers. The skin will easily peel away.
Immediately run the potatoes through the ricer and lay out in an even layer to cool.
Beat the egg and salt in a small bowl.
Gently form the cool potatoes into a mound and make a well in the center. Pour the egg mixture into the well and gently mix together with both hands. Add the cheese, if using and then gradually add flour to form the dough.
Be careful not to overwork the dough - if you add flour too gradually and knead the dough too much, it will become overworked and heavy. The dough should be smooth and sticky.
Cut the dough into 6 pieces.
The next part is tricky.
Use the palms of your hands with your fingers flexed backward and gently roll the dough into a rope. Slice the rope into ½ inch pieces.
To form the gnocchi, hold a fork with tines perpendicular to the countertop, then use your thumb to gently roll the pieces of dough down the fork tines. This will make those nice grooves in the dumplings.
If you can't get the hang of it, don't worry about it. Just make a dimple with your thumb and be done with it.
Place the dumplings on a floured kitchen towel as you go. Once you finish making all the dumplings, you will need to cook the gnocchi right away or freeze it.
Bring a pot of salted water to a boil. Drop gnocchi into the pot. When they float, they are done.
While the gnocchi are boiling, melt a tablespoon or two of butter in a skillet over medium heat. Scoop the gnocchi out of the boiling water with a spider or slotted spoon and add them to the butter to brown very slightly.
Warm the fresh or frozen peas using a method of your liking and set aside.
To sauce the gnocchi, add the pesto to a large mixing bowl, add the browned gnocchi and stir to coat, mix in the peas and serve.
FAQs
Is gnocchi gluten-free?
No. Despite the fact that this recipe is called "potato gnocchi" it does have flour in it. The word potato in this case designates it from other types of Italian gnocchi like semolina gnocchi and farina gnocchi.
Do you really need a potato ricer to make gnocchi?
You can make gnocchi by grating the potatoes with a box grater, but if you really like your fingers, you'll probably just want to go ahead and buy a potato ricer. They're not expensive and you can find them in kitchen stores and on Amazon.
Can you freeze potato gnocchi?
Yes! If freezing, place the freshly made gnocchi on a towel-lined baking sheet and place directly into the freezer to harden. Once frozen, divvy up into freezer bags for later use.
Tips
- Getting the potatoes riced while they are still hot will allow the most steam to escape = drier potatoes = better gnocchi.
- You probably will not need all of the flour called for in the recipe. I don't even think I used half.
- This pesto recipe serves about two as an entree and about 4 as a side dish. The gnocchi recipe makes a lot. I didn't count how many. You'll have some leftover to freeze. Just be happy about it.
Related Recipes
I could cook Italian food every day! Here are some ideas...
- Try Italian Sausages with Creamy Polenta and Cannellini Beans for a hearty Sunday supper.
- This Linguine with Green Olives, Capers, and Fresh Herbs is light and fresh and bursting with flavor.
Recipe
Potato Gnocchi with Pesto and Peas
Ingredients
Gnocchi (adapted from Lidia Bastianich)
- 3 Russet potatoes large
- 1 egg large
- ¼ teaspoon kosher salt
- ¼ cup Parmesan cheese grated
- 2 cups all-purpose flour
Pesto
- 2 cups fresh basil
- ¼ cup olive oil
- ¼ cup Parmesan cheese
- 2 tablespoon pine nuts or walnuts
- kosher salt to taste
Peas
- 1 cup peas fresh or frozen
Instructions
- Place potatoes into a large stockpot of cold water with skins on. Bring to a boil and cook until just soft enough to pierce with a knife.
- As soon as possible after removing from water, peel the potatoes. You can try using a peeler, but it’s easier just to carefully pull the skins off with your fingers. The skin will easily peel away.
- Immediately run the potatoes through the ricer and lay out in an even layer to cool. Getting the potatoes riced while they are still hot will allow the most steam to escape = drier potatoes = better gnocchi.
- Beat the egg and salt in a small bowl.
- Gently form the cool potatoes into a mound and make a well in the center. Pour the egg mixture into the well and gently mix together with both hands. Add the cheese and then gradually add flour to form the dough. You probably will not need all of the flour. The dough should be smooth and sticky. Be careful not to overwork the dough – if you add flour too gradually and knead the dough too much, it will become overworked and heavy.
- Cut the dough into 6 pieces. Using the palms of your hands with your fingers flexed backward, gently roll the each piece of dough into a rope. Slice each rope into ½ inch pieces.
- The next part is tricky. Hold a fork with tines perpendicular to the countertop. Use your thumb to gently roll the pieces of dough down the fork tines. This will make those nice grooves in the dumplings. If you can’t get the hang of it, don’t worry about it. Just make a dimple with your thumb and be done with it.
- Place the dumplings on a floured kitchen towel as you go. Once you finish making all the dumplings, you will need to cook the gnocchi right away or freeze it.
- Bring a pot of salted water to a boil. Drop gnocchi into the pot. When they float, they are done.
- While the gnocchi are boiling, melt a tablespoon or two of butter in a skillet over medium heat. Scoop the floating gnocchi out of the boiling water with a spider or slotted spoon and add them to the butter to brown very slightly.
- Warm your fresh or frozen peas using a method of your liking.
- To sauce the gnocchi, add the pesto to a large mixing bowl, add the browned gnocchi and stir to coat, mix in the peas and serve.
Pesto
- In a food processor, chop basil, pine nuts, and garlic. Add cheese, salt and olive oil and blend until smooth. Add more olive oil if desired.
Notes
- Yes you can freeze gnocchi! If freezing, place the dumplings on a kitchen towel-lined baking sheet and place directly into the freezer to harden. Once frozen, divvy up into freezer bags for later use.
- You're gonna need a potato ricer to make gnocchi. But you can find good, inexpensive ones in kitchen stores and on Amazon.
Leave a Reply