Potato Gnocchi with Basil Pesto

The first time I made potato gnocchi from scratch, I was in my tiny apartment kitchen with flour on my cheeks, steam on the windows, and zero confidence. I'd just come back from a trip to Northern Italy, where I had tasted the softest gnocchi of my life—served in a quiet trattoria in Liguria, nestled beside a marble church. The dish was impossibly simple: pillow-soft gnocchi, kissed with basil pesto, and finished with shavings of Parmesan so thin they curled in the breeze.

But the real surprise? It wasn’t just the flavor—it was the balance. The dish had soul, yet looked like it could be plated at a Michelin-star restaurant. That night became my obsession. I made the mistake every rookie makes: overworking the dough, turning my gnocchi into lead pellets. But I learned. Less kneading. More patience. Respect for ingredients.

Today, I’m bringing you that same feeling—elevated. This version is plated for elegance, but never loses its rustic heart. It’s a celebration of texture, contrast, and freshness—and I’ll guide you through every single bite.

Ingredients for Potato Gnocchi with Basil Pesto

This recipe lives or dies by ingredient quality. You don’t need a lot—but what you use must be fresh and full-flavored.

🥔 For the Gnocchi:

• 2 large Russet potatoes (floury and dry—ideal texture)
• 1 egg yolk
• ¾ cup “00” flour (plus extra for dusting)
• ½ tsp sea salt

🧑‍🍳 Chef's Pick: Use Bob’s Red Mill "00" Flour or Caputo brand for the lightest, silkiest gnocchi.

🌿 For the Basil Pesto:

• 2 cups fresh basil leaves (Genovese variety if available)
• ¼ cup pine nuts (lightly toasted)
• 1 garlic clove
• ½ cup grated Parmigiano-Reggiano
• ½ cup extra virgin olive oil (cold-pressed, smooth—not bitter)
• Salt to taste

🧑‍🍳 Pro Tip: Use Ligurian olive oil (like Roi or Ranise) for an authentic, mellow finish.

🧂 For Garnish & Plating:

• Toasted pine nuts
• Parmesan curls (use a vegetable peeler)
• Micro basil or a single fresh basil leaf
• Basil oil (optional, for sheen and plating contrast)

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Step 1: Making the Gnocchi Dough

Ingredients Used in This Step:

✔ Potatoes, egg yolk, flour, salt

Method:

1️⃣ Boil the potatoes whole and skin-on until fork-tender (about 30–35 mins). Drain and let steam dry.
2️⃣ While still warm, peel and press through a ricer or fine sieve onto a clean work surface.
3️⃣ Sprinkle with salt and form a mound. Make a well in the center and add the egg yolk.
4️⃣ Sprinkle in the flour gradually and gently knead until a soft, slightly tacky dough forms.
5️⃣ Roll into ropes and cut into bite-sized pillows (about ¾ inch). Dust lightly with flour.

💡 Pro Tip: Handle the dough minimally. Over-kneading = chewy gnocchi. Think of it like folding a cloud.

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Step 2: Cooking and Pan-Searing the Gnocchi

Ingredients Used in This Step:

✔ Gnocchi, butter or oil for pan-searing

Method:

1️⃣ Bring a large pot of salted water to a boil.
2️⃣ Boil gnocchi in batches until they float to the top (about 1–2 minutes).
3️⃣ Use a slotted spoon to transfer to a paper towel-lined plate.
4️⃣ In a non-stick or cast iron pan, heat a bit of olive oil or butter and sear gnocchi until lightly golden on one or two sides.

💡 Chef’s Insight: That sear adds textural contrast and makes gnocchi plate beautifully under soft light.

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Step 3: Preparing the Basil Pesto

Ingredients Used in This Step:

✔ Basil, pine nuts, garlic, parmesan, olive oil, salt

Method:

1️⃣ In a mortar & pestle (or food processor), blend basil, pine nuts, and garlic until a coarse paste forms.
2️⃣ Add parmesan, then drizzle in olive oil while mixing until it forms a smooth, velvety green sauce.
3️⃣ Season to taste with salt.

💡 Pro Tip: Keep pesto cold during blending to preserve its color. If using a processor, pulse in short bursts.

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Step 4: Plating Like a Fine Dining Chef

Ingredients Used in This Step:

✔ Gnocchi, pesto, pine nuts, parmesan, basil, basil oil (optional)

Plating Technique:

✔ Spoon a thin layer of pesto onto the center of a matte charcoal-gray plate in a swoosh or crescent shape.
✔ Nestle gnocchi on top in an organic, flowing curve—some on the pesto, some beside it.
✔ Dot the plate with toasted pine nuts and thin curls of parmesan.
✔ Garnish with micro basil or a single leaf, and mist with a few drops of basil oil.
✔ Leave intentional negative space for elegance and light.

💡 Pro Tip: Use offset tweezers for exact garnish placement. Keep your plate warm but not hot for plating longevity.

Wine Pairing for Basil Gnocchi

🍷 Vermentino (Liguria or Sardinia) – Crisp, citrusy, and herbal, it plays beautifully with basil and parmesan.
🥂 Franciacorta Brut – A luxurious Italian sparkling for celebratory plating.
🍷 Pinot Bianco or Gavi – Smooth texture, floral notes, and clean acidity.

Frequently Asked Questions (FAQs)

1. Can I make the gnocchi ahead of time?

✔ Yes. Shape and freeze them raw. Boil straight from frozen, adding 1–2 extra minutes.

2. What if I don’t have a ricer?

✔ Use a box grater on the finest side, or press through a sieve—never mash!

3. Can I swap pine nuts?

✔ Absolutely. Walnuts or pistachios make delicious variations.

4. Why did my gnocchi fall apart in water?

✔ Too much moisture or not enough flour. Try steaming potatoes next time or increasing flour slightly.

Final Thoughts

This dish is what happens when Italian soul food gets the white-tablecloth treatment. The creamy gnocchi, the perfume of basil, the crunch of pine nuts—it’s humble food, plated with quiet confidence.

Perfect for a romantic dinner, an elevated brunch course, or a fine dining tasting menu, this dish proves that simplicity + technique = elegance.

🔥 Ready to bring this rustic-luxury recipe to life?
Tag your plate on Pinterest or Instagram with #BeyondEveryBite—I’d love to feature your creation.

Buon appetito, Chef. 🍃🍝✨