Description
This Homemade Gnocchi recipe produces soft, pillowy potato dumplings perfect for pairing with a creamy pesto sauce. Made from scratch with simple ingredients like Russet potatoes, flour, and egg, these gnocchi are easy to prepare and ideal for a comforting Italian-inspired meal. The dish is finished with a decadent sauce made from pesto, heavy cream, white wine, and Parmesan cheese, making it rich and flavorful.
Ingredients
Scale
Gnocchi
- 1 pound Russet potatoes (left whole)
- 1 medium egg (beaten)
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
Pesto Cream Sauce
- ¼ cup pesto
- ¾ cup heavy cream
- ¼ cup white wine
- ½ cup freshly grated Parmesan cheese (plus more for serving)
Instructions
- Cook the Potatoes: Place the whole Russet potatoes into a large pot of salted water and bring to a boil. Let them simmer for about 30-40 minutes or until a fork easily pierces through the potatoes. Drain and allow them to cool slightly.
- Prepare the Gnocchi Dough: Once the potatoes are cool enough to handle, peel off their skins and mash them thoroughly or pass through a potato ricer for a smoother texture. Spread the mashed potatoes out on a clean surface, sprinkle the kosher salt over them, and let them cool completely. Add the beaten egg and start incorporating the flour gradually, kneading gently until a soft dough forms. Be careful not to overwork it to keep the gnocchi light and tender.
- Shape the Gnocchi: Divide the dough into four equal parts. Roll each part into a long rope about ¾ inch thick. Cut the ropes into 1-inch pieces. To create the classic ridges, you can roll each piece over the tines of a fork or a gnocchi board. Set the formed gnocchi on a lightly floured tray to prevent sticking.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot. When the gnocchi float to the surface, usually within 2-3 minutes, they are cooked. Remove with a slotted spoon and set aside.
- Prepare the Pesto Cream Sauce: In a large skillet over medium heat, combine the white wine and heavy cream. Let it simmer gently for 3-4 minutes to reduce slightly. Stir in the pesto and grated Parmesan cheese until the sauce is smooth and warmed through. Adjust seasoning with salt if needed.
- Toss and Serve: Add the cooked gnocchi into the skillet with the sauce, gently tossing to coat them well. Cook for an additional 1-2 minutes to allow flavors to meld together. Serve hot with extra grated Parmesan cheese on top.
Notes
- Use Russet potatoes for the best texture in gnocchi as they are starchy and dry.
- Do not overwork the dough to avoid dense gnocchi.
- If the dough is too sticky, add a little more flour, but avoid adding too much to keep gnocchi tender.
- Gnocchi can be frozen before cooking on a baking sheet then transferred to a freezer bag.
- When cooking frozen gnocchi, cook directly from frozen and do not thaw.
