Gnocchi with Basil Pesto

These Italian potato dumplings are particularly delicious when served with pesto. You can serve the gnocchi as an appetizer or as a side dish.

Gnocci

Ingredients

  • 1 pound (455 g) russet potato, peeled, washed, and halved or quartered
  • salt and pepper, to taste
  • nutmeg, to taste
  • 1 large egg
  • 1-1⅓ cups (125-170 g) all-purpose flour, as needed

Directions

Pesto

Ingredients

  • 4 garlic cloves, peeled
  • ½ cups (120 ml) olive oil
  • 4 cups (160 g) fresh basil leaves, chopped
  • 2 cups (40 g) Italian parsley leaves, cleaned and dried (about 1 bunch)
  • ¼ cups (35 g) toasted pine nuts
  • ¼ cups (25 g) grated Parmesan
  • ¼ cups (36 g) Pecorino Romano cheese

Directions

Notes

Chef's Tip: Gnocchi is a great appetizer for an Italian feast, but it’s also a filling side dish when paired with grilled meats, fish, or vegetables.