Pesto Gnocchi

Homemade gnocchi coated with a rich basil sauce makes this pesto gnocchi dish a dreamy solution for all that fresh garden basil.

I’m on a total gnocchi kick. Ever since I crafted this easy and delicious homemade gnocchi recipe, I’ve been utilizing these little potato dumplings anywhere I can. 

Last week, I shared this delicious chicken and gnocchi soup. This week, since the garden has a bounty of basil growing, I’m taking gnocchi a new direction.

Basil is one of my absolute favorite herbs. Not only does it add a fresh and distinct flavor to dishes, but it is great to plant next to peppers and tomatoes. It is a companion plant, because it can help deter bugs. It’s also a pretty plant, able to be harvested in bunches, while continuing to grow and add lush green leaves to your gardens.

Homemade pesto is a super simple sauce to make. Fresh basil, garlic, pine nuts, freshly grated parmesan, and salt are combined in a blender or food processor, then olive oil is drizzled in while it is blended together. By that point, it’s ready to serve in whatever way you choose.

Use it to top pasta, gnocchi, toasted slices of sourdough French bread, or even use it as a dipping sauce.

Make double or triple batches and freeze it in ice cube trays to enjoy in the winter. They are literally little frozen cubes of summer to enjoy during the fall and winter seasons, adding freshness and an herbaceous punch to your dishes.

Homemade Pesto Gnocchi Tips:

• While you can use homemade gnocchi or store-bought, homemade gnocchi is actually much easier to make than you might think. 
• Make the gnocchi dough in the morning and store in the fridge until you are ready to roll out and slice in the evening. 
• Pesto can easily be made ahead of time and stored in the fridge for up to a week. Just make sure to whisk it really well before use. 
• While basil is usually the main star in pesto, you could also add other fresh herbs like parsley, or even a little bit of spinach or kale for some extra veggies.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

What can I use instead of pine nuts in pesto?

If you can’t find pine nuts, you can also substitute walnuts, almonds, pistachios, or pecans. For a nut-free version, try pumpkin or sunflower seeds.

Why is my homemade pesto bitter?

This could be due to the olive oil in the pesto being emulsified in the blender. This causes the polyphenols to be released and can create that bitter flavor. If this happens to you, just add a tiny bit of sugar to cut the bitterness.

Tools you may need:

Blender or food processor

Large bowl

Baking sheet

Potato masher

Grain mill (if grinding your own einkorn berries)

How To Make Pesto Gnocchi

Preheat your oven to 375. 

Wash two large potatoes, poke with a fork, and bake.  Poking the potatoes allows the steam to release, reducing the chance of the potato exploding in the oven.

Bake until fork tender, or about 45 minutes to an hour. The potatoes should be completely cooked through.

Allow the potato to cool for a few minutes before proceeding to the next step. 

Scoop the baked potato out of its skin and into a large bowl.

Mash the potato well with a potato masher or a fork.

Add the remaining ingredients to the potatoes and combine together with hands until it starts to form a ball.

Take care that you don’t over work the dough, or you might find your gnocchi turns tough and chewy, rather than the desired light, fluffy consistency.

Lightly flour a clean surface, like a countertop or cutting board, and place the gnocchi dough on top.

Cut dough into four, equal-sized pieces and roll each piece into a long cylinder about an inch wide.

Cut each piece into about one inch by one inch squares. 

Bring a large pot of salted water to a boil.

Add about a third of the gnocchi to the pot and boil for about five minutes. Stir occasionally.

Remove the gnocchi using a slotted spoon and set them aside.

Add the next batch, and repeat the process until all the gnocchi have been cooked.

Make the Pesto:

Wash basil and allow to air dry or pat with a clean towel.

Toast pine nuts in a skillet over medium low heat for a few minutes until the nuts start to turn golden and fragrant.

In a food processor or blender, add basil, garlic cloves, fresh parmesan, pine nuts, olive oil, and salt. 

Turn the blender or food processor on and blend until combined.

If the sauce is too thick, drizzle in a little more olive oil white the blender is on.

Pour pesto sauce over gnocchi and gently toss.

Serve as-is, or add pan-fried chicken and toasted pine nuts for a hearty, flavorful meal.

Find More Farmhouse Favorites:

• Crispy Orange Chicken Made With Einkorn Flour
• Sourdough Cheddar Waffles
• Meatball Sub Recipe
• Creamy Chicken And Mushroom Pasta
• Round Steak With Caramelized Onions And Mushrooms

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone

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