Homemade Creamy Basil Pesto Gnocchi
Homemade Creamy Basil Pesto Gnocchi is Italian comfort in a bowl. Light and airy, easy homemade potato dumplings are tossed with a quick, earthy basil pesto then topped with Burrata cheese. Yum.
Ingredients
- 3 potatoes Yukon Gold or Russet, unpeeled
- 2 cups flour all-purpose
- 1 egg
- 1 pinch salt
- 1 cup fresh basil
- 1 cup fresh spinach
- 2/3 cup fresh Parmesan
- 1/4 cup chopped walnuts or pine nuts
- 3 garlic cloves
- salt and pepper to taste
- 2/3 cup olive oil extra virgin
- 1 Burrata optional, top top
Instructions
- Bring a salted pot of water to boil. Add the potatoes (skin on to avoid too much moisture retention) and cook for about 25 minutes.
- Drain and allow to cool before peeling.
- Gently mash down but don’t over-mash or knead.
- Add in the flour, egg, and salt and very carefully combine.
- Roll out your gnocchi using gnocchi board or floured surface into oval shapes.
- Fill your pot again with water and bring to boil.
- Meanwhile, basil,spinach, Parmesan, garlic, walnuts, salt, and pepper to a food processor. While processing, pour the olive oil in the top. Process until smooth. Set aside.
- Once water is boiling add gnocchi. You only need to boil homemade gnocchi for a few minutes’ tops.
- Drain but don't rinse.
- Combine with pesto tossing carefully. Or simply drizzle over the top.
- Top with Burrata and serve.
Notes
You want the gnocchi texture to be light and airy but lump-free. Too much combining will lead to hard rock gnocchi, and no one wants that. Definitely leave the Kitchenaid behind for this recipe.
Recommend using fresh Parmesan for the gnocchi as the taste is much better.
You can substitute sunflower seeds for nuts if you'd like.