Homemade gnocchi gives you total control over the ingredients. And the pesto? Loaded with fresh basil, parsley, walnuts and olive oil. No heavy creams or hidden fillers—just fresh, bright flavor.
Course Main Course
Cuisine Italian
Keyword italian
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 520kcal
Ingredients
Gnocchi
2medium russet potatoes (about 500g)
1egg yolk
1cupall-purpose flour (plus more for dusting)
pinchsea salt
Pesto
1½cupfresh basil leavesloosely packed
½cupparsley leavesloosely packed
¼cupchopped walnutsor other preferred nuts
1garlic clove
½tspsugar
1tspbalsamic vinegar
½cupextra virgin olive oil
½freshly squeezed lemon juice
¼cupfreshly grated parmesan cheese
sea salt
black pepper
Instructions
Gnocchi
Boil the potatoes whole, with skins on, until fork-tender (about 20 minutes).
Let cool slightly, then peel and mash while still warm.
Add the egg yolk, salt, and flour. Gently knead on a floured surface until just combined—don't overwork it.
Divide dough into 4 pieces. Roll each into a rope about ½-inch thick. Cut into 1-inch pieces and press lightly with a fork for texture (optional).
Bring a large pot of salted water to a boil. Drop in gnocchi; once they float (about 2–3 minutes), they're ready.
Pesto
Blend all the ingredients together in a food processor (except olive oil). I usually use the pulse button to get a chunkier texture, but you can run it continuously for a smoother texture.
Slowly drizzle in olive oil while blending until smooth. Season with salt and pepper.
Toss and Serve: Drain the gnocchi and toss with the pesto while still warm. Garnish with more cheese or fresh herbs.