Basil Pesto Gnocchi Recipe with Homemade Pesto alla Genovese Sauce

This basil pesto gnocchi recipe includes a recipe for a homemade pesto alla Genovese sauce based on the official recipe and includes just seven ingredients – fresh Italian basil, extra virgin olive oil, parmigiano and pecorino, salt, garlic, and pine nuts. We drop tender pillows of gnocchi into the fragrant pasta sauce. The recipe makes four starter sized portions or two generously sized mains.

Prep Time15

Cook Time15

Total Time30

Course: Starter or Main

Cuisine: Italian

Servings: As Starter

Calories: 753kcal

Author: Lara Dunston

Equipment

Ingredients

2 cloves garlic peeled
¼ tsp sea salt
2 tbsp pine nuts
½ cup extra virgin olive oil preferably Italian
3 cups fresh Italian basil leaves washed and dried (see notes)
¾ cup Parmigiano Reggiano cheese grated
½ cup Pecorino Sardo cheese grated
500 g potato gnocchi
150 ml thickened cooking cream optional
To finish: more grated cheese fresh basil leaves, toasted pine nuts

Metric - US Customary

Instructions

Put a pot of salted water on the stove over high heat to boil.
Make the basil pesto using a mortar and pestle, working quickly to prevent oxidisation: add the garlic cloves and salt to the mortar and use the pestle to pound into a pulp; add the pine nuts, continuing to pound to create a coarse grainy paste.
Gradually add the basil leaves to the mortar, crushing the leaves in a circular motion to incorporate into the garlic paste; add the cheeses, using the pestle to stir them into the paste, then slowly pour in the olive oil, simultaneously stirring until you have a creamy vibrant green paste.
Add the potato gnocchi to the pot of salt boiling water, give it a stir to separate, and cook according to the packet instructions until tender and pillowy.
When the gnocchi is ready, spoon the pesto into a large bowl, add a few tablespoons of pasta water to loosen the pesto and create a creamy sauce. Use a slotted spoon to scoop out the gnocchi and transfer it to the pesto, stirring to coat the gnocchi in sauce. Add a little more pasta water if needed, along with a little more grated cheese, and stir so the gnocchi is well coated in the sauce.
If using the cream, skip the step above and instead heat the cream in a large pan over high heat to reduce it then turn the heat to low. When the gnocchi is ready, spoon the pesto into the cream in the pan and stir to combine. Use a slotted spoon to scoop out the gnocchi and transfer it to the pesto sauce, add a little more grated cheese, and stir so the gnocchi is well coated in the sauce.
Divide the pesto gnocchi between plates, drizzle on a little more extra virgin olive oil if needed, garnish with fresh basil leaves and toasted pine nuts, sprinkle on more grated cheese, and serve immediately with cracked black pepper.

Notes

To minimise oxidisation for a vibrant green colour, wash the basil leaves in cold water then put them in a bowl of iced water for a few minutes. Gently pat the leaves with a kitchen towel to dry them; they must be dry before making the paste.

If using a food processor or blender, put the blades in the freezer an hour before preparing the pesto so they’re icy cold when you use them, to minimise oxidisation; smash the garlic first with a pestle and coarsely chop it; pulse the ingredients at intervals so the blades don’t heat it; and only pulse until you have a creamy green paste, don’t over-blend the paste.

If garnishing with toasted pine nuts, toast the pine nuts in a small dry frying pan over medium heat for a couple of minutes.

If you’re not using the pesto immediately, transfer it to a jar, pour a little extra olive oil on top, seal with a lid, and refrigerate until ready to use. It will keep for a few days.

Nutrition