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Gnocchi with peas and pesto topped with fresh basil on a white plate.

Potato Gnocchi with Pesto and Peas

Course: Main Dish
Cuisine: Italian
Diet: Vegetarian
Keyword: basic potato gnocchi recipe
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 4 with plenty of gnocchi left over to be frozen for later use
Calories: 604kcal
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. 
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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.
 
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Nutrition

Calories: 604kcal | Carbohydrates: 83g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 373mg | Potassium: 902mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1067IU | Vitamin C: 26mg | Calcium: 215mg | Iron: 6mg