Change your life by eating and living healthy!
homeaboutrecipeshow tomy bloghealthy nutrition


RecipesApetizersBasic RecipesChicken DinnersDessertsHealthy SaladsLight SoupsMeat DishesMeatless MealsPasta RecipesSeafood RecipesInternational RecipesShare Recipe



Food News and Alerts






Potato Gnocchi with Pesto Sauce

These wonderful potato gnocchi melt in your mouth, light and flavorful. They say it takes years to master the art of making potato gnocchi. This recipe is easy to follow and almost impossible to ruin. The pesto sauce is a great compliment to the potatoes, much healthier than the heavy sauces usually used to serve the gnocchi. I find that baking the potatoes instead of boiling them results into more airy and moist gnocchi. Enjoy!

Posted on December 20, 2009

IngredientsPotato Gnocchi

2 lb baking potatoes, Russet, washed

2 eggs

1 cup all purpose flour

1 tsp salt

1/2 tsp black pepper

Pesto Sauce

2 cups loosely packed basil leaves, washed and dried thoroughly

2 tbsp pine nuts, toasted

4 tbsp Parmesan cheese, freshly grated

2 cloves of garlic, minced

1/3 cup plus 2 tablespoons extra-virgin olive oil

salt and black pepper


1. Preheat the oven to 400 degrees F.

2. Place the potatoes on a baking sheet and bake until tender, about 1-1/2 hours. Remove from the oven and cool completely.

3. Peel the potatoes and mash them until smooth and airy. Season with salt and pepper. Add the eggs and 1/2 cup of the flour. Sprinkle the remaining 1/2 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Don't overmix the dough.

4. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork. Line them on a baking sheet and put them in the fridge.

5. To make the Pesto Sauce:

In a food processor, combine the basil, pine nuts, Parmesan, garlic, salt and black pepper and puree. While the motor is running, drizzle in the oil until incorporated.

6. Bring a large pot of salted water to a boil. Add the gnocchi to the water and cook them until one floats to the top, about 1 minute. Drain immediately to prevent the gnocchi from becoming mushy. Toss the gnocchi with the sauce. Garnish with shredded Parmesan.

Note: You can boil the potatoes, peel them and mash them to cut the cooking time, if desired.




Please Enter Your Comments Below:
Rate It:*






Contact Us



Useful InformationVacation Travel FoodInteresting Food FactsFitness Tips News MoreVegetables DirectoryFruits DirectoryGlossary of SpicesCooking DictionaryMore Articles