Potato gnocchi with pesto


by: Joana's Kitchen

Gnocchi is an Italian word for dumplings. They are commonly made with potatoes, although not always. They can be bought frozen at Italian grocers but are better when made with love by your own two hands. Gnocchi are not hard to make, but the first time you try, you might want to do it on a Sunday afternoon so you get the hang of it without any undue pressure. If you can boil potatoes, you can make these little charmers. When you do, make a batch and freeze them for a weeknight supper. I like my gnocchi with pesto, but try them with marinara sauce another time.


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serves: 4

1/2 recipe quantity of potato gnocchi dough

handful of green beans

1 large potato (cut into about 1/2-inch dice pat of unsalted butter)

6-7 tablespoons Pesto

2 tablespoons freshly grated Parmesan

salt and pepper

Nutrition Facts
Potato gnocchi with pesto

Servings Per Recipe: 4

Amount per Serving

Calories: 598

  • Total Fat: 1.6 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.8 mg
  • Sodium: 289.3 mg
  • Total Carbs: 135.8 g
  •     Dietary Fiber: 11.7 g
  •     Sugars: 7.6 g
  • Protein: 13.4 g

how is this calculated?

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1.  Make the potato gnocchi. Blanch the beans in boiling salted water for 2 to 3 minutes until just soft. Split them in half lengthwise — if you pull on either side of the beans, they will come apart at their "seams".

2.  Put the diced potato in a small pan of cold water with the butter. Bring to the boil, turn down the heat and simmer, until just beginning to soften. Take off the heat and leave in the cooking water to finish cooking and soften a little more.

3.  Bring a large pan of water to at boil, salt it and put in the gnocchi. Keep stirring until they rise to the surface (a minute or so).

4.  While the gnocchi are cooking, lift the potatoes out of their water with a slotted spoon and put into a sauté pan, together with the pesto and the beans, over the very lowest possible heat (if necessary, hold the pan above the burner, so that the pesto only slightly warms and keeps its flavor and color).

5.  Lift the gnocchi out of the cooking water carefully, using a slotted spoon or skimmer, and put them into the pesto.

6.  Add the Parmesan and toss the gnocchi in the sauce very briefly to coat, adding a little of the cooking water if you think the sauce needs loosening — but don't leave the gnocchi on the heat for longer than a minute, or they will start to break up. Season if necessary and serve.

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