Homemade Pesto Gnocchi: A Delightful Italian Delicacy

There’s something truly satisfying about preparing a dish from scratch, and when it comes to Italian cuisine, homemade pesto gnocchi is an absolute delight. With its pillowy soft gnocchi and vibrant basil pesto sauce, this dish promises to transport your taste buds to Italy. In this blog post, we’ll guide you step-by-step through the process of creating your very own pesto gnocchi from scratch. Get ready to impress your friends and family with this flavorful and comforting Italian classic!


  • 2 pounds (900g) potatoes (russet or Yukon Gold)
  • 1 ½ cups (180g) all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • 2 cups (80g) fresh basil leaves
  • 1/2 cup (60g) grated Parmesan cheese
  • 1/3 cup (40g) pine nuts
  • 3 cloves garlic
  • 1/2 cup (120ml) extra-virgin olive oil
  • Salt and pepper to taste
  • Optional toppings: Grated Parmesan cheese, fresh basil leaves

Step 1: Boil the potatoes: Start by placing the whole potatoes, with their skins on, in a large pot and covering them with water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork. This usually takes around 15-20 minutes.

Step 2: Prepare the pesto sauce: While the potatoes are cooking, it’s time to whip up the flavorful pesto sauce. Combine fresh basil leaves, grated Parmesan cheese, pine nuts, garlic cloves, salt, and pepper in a food processor. Pulse until the ingredients are well combined. Slowly drizzle in the olive oil while the processor is running until you achieve a smooth and creamy pesto sauce. Taste and adjust the seasoning as desired.

Step 3: Make the gnocchi dough: Once the potatoes are cooked, drain them and let them cool for a few minutes. Peel the potatoes while they are still warm and mash them using a potato masher or ricer until smooth and free of lumps. In a large mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix everything together until a soft dough forms. Be careful not to overmix.

Step 4: Shape the gnocchi: Dust a clean surface with flour and take a handful of dough. Roll it into a long, thin rope, about 1/2 inch (1.3 cm) in diameter. Cut the rope into small pieces, about 3/4 inch (2 cm) long. Repeat the process with the remaining dough.

Step 5: Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in small batches and cook them until they float to the surface, which should only take a few minutes. Using a slotted spoon or strainer, remove the cooked gnocchi and transfer them to a plate.

Step 6: Finish the dish: Heat a drizzle of olive oil in a large pan over medium heat. Add the cooked gnocchi to the pan and gently toss them to coat with the oil. Spoon the pesto sauce over the gnocchi and stir to combine. Cook for another minute or two until the gnocchi are well coated and heated through.

Step 7: Serve and Enjoy! Remove the pan from the heat and transfer the pesto gnocchi to serving plates. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves, if desired. Serve the homemade pesto gnocchi immediately and enjoy.