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+ servings
Pesto gnocchi in 3 different bowls that has been topped with grated Parmesan cheese and a sprig of basil.

Pesto Potato Gnocchi

This pesto potato gnocchi is great for feeding and filling up the family. Hope you enjoy it!
Course Main Course
Cuisine Italian
Keyword homemade gnocchi, pesto gnocchi, potato gnocchi recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 603 kcal
Author Nicolas


  • 3 tablespoon of olive oil
  • 1.5 kg starchy potatoes or royal blue potatoes washed then dried
  • 1 garlic clove peeled
  • 30 g pine nuts
  • 60 g basil leaves shredded
  • Parmesan cheese 40g
  • 150 g plain flour
  • 1 egg
  • 1 egg yolk
  • Half a lemon juiced
  • Salt and black pepper for seasoning


  1. Pre-heat oven to 220 degrees Celsius.
  2. Drizzle 1 tablespoon of olive oil over your potatoes and coat them well. Put them on an oven proof wire rack, then put the rack onto a baking tray. Bake the potatoes in the oven for 55 minutes until cooked.
  3. Meanwhile, put your garlic clove in a pestle mortar with a pinch of salt, and bash until pureed. Then add your put your pine nuts, basil and 2 tablespoons of olive oil and continue to bash until the mixture is broken down and starts going paste like but still has some texture. Add your parmesan and stir through.
  4. Sift your flour in a large bowl, then add your egg, egg yolk and a generous pinch of salt and pepper.
  5. Take your potatoes out of the oven once they are done, and then cut them in half. Scoop the flesh out with a spoon and discard the skins.
  6. Put the potato flesh through a drum sieve or a potato ricer if you have either to finely mash the potato. Otherwise you can just push the potato flesh though regular sieve. Put the mash potato in the bowl with the flour and egg.
  7. Use your hands to bring all the ingredients together, then lightly dust your work surface with flour. Knead the gnocchi dough on the work surface for no longer than a minute, and if the dough gets a bit sticky, you can add a touch more flour. Stop kneading as soon as you have a smooth dough.
  8. Start bringing a large pot of salted water to a boil. (about 3 litres of water to half a tablespoon of salt works nicely).
  9. Cut the dough in half, then roll each half out into a sausage that is about half an inch thick (keep dusting with flour if need be). Use a small knife to cut your gnocchi as long as it is thick. Lightly dust a large tray with flour and transfer your gnocchi pillows on top.
  10. Add half of your gnocchi to the boiling water. While the gnocchi is cooking, get a cup and scoop out some of the starchy cooking water.
  11. Once the gnocchi floats to the top, wait about one more minute then use a slotted spoon or your sieve to transfer your gnocchi to a large bowl. Cook the other half of the gnocchi and again once it's cooked, put it in the same bowl.
  12. Put your lemon juice in with your pesto mixture and give it a good stir, then add to your gnocchi and start mixing together. You can also add some of the cooking water that you scooped out earlier to make sure that your gnocchi doesn't get klaggy and start sticking together.
  13. Season to taste with salt, pepper and possibly more lemon juice. Serve and enjoy you pesto potato gnocchi!

Recipe Notes

  • Check out the link I provided in the post where Serious Eats gives more information about potato gnocchi. They really break down the process of making potato gnocchi. 
Nutrition Facts
Pesto Potato Gnocchi
Amount Per Serving
Calories 603 Calories from Fat 188
% Daily Value*
Fat 20.9g32%
Saturated Fat 4.2g26%
Cholesterol 101mg34%
Sodium 135mg6%
Potassium 1683mg48%
Carbohydrates 89.8g30%
Fiber 10.6g44%
Sugar 4.9g5%
Protein 17g34%
Calcium 130mg13%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.