Gnocchi with herb pesto

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Gnocchi with herb pesto
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it es fr de br nl
500
Calories per serving
  • Energy Kcal 500
  • Carbohydrates g 52.8
  •   of which sugars g 2.7
  • Protein g 14.6
  • Fats g 25.7
  •   of which saturated fat g 3.86
  • Fiber g 8.4
  • Sodium mg 518
  • Lactose Free
  • Vegetarian
  • Vegan
  • Difficulty: Easy
  • Prep time: 40 min
  • Cook time: 50 min
  • Serving: 4
  • Cost: Average

PRESENTATION

Gnocchi with herb pesto is just one of those dishes that feels special, yet it's really, really easy to make—especially with all those creative twists from Central Italy. They love to mix things up there. Seriously, you'll find classic potato gnocchi, or maybe you'll come across purple ones made with violet potatoes. And look, sometimes it’s gnocchi with ricotta or even chickpea flour. Each version brings its own soft and rustic texture, perfect for soaking up sauces. Pairing these Italian dumplings with simple condiments like butter and sage, a light tomato sauce, or a fresh herb pesto lets every ingredient shine. For real.

So, there's this old saying "giovedì gnocchi" (Thursday gnocchi), but honestly, these little dumplings are just too good to save for one day of the week. Whether you use spelt flour for something extra hearty or stick with the basics, a big bowl of tender homemade gnocchi feels like a warm hug from Central Italy. You know?

Throughout the region, home cooks keep things simple yet delicious. Tossing gnocchi with a fresh herb sauce made from wild greens or basil is one of those moves that never gets old. That hit of tangy pesto against the moist dumplings just works, and the way the sauce clings to every little pillow? Pure comfort food. Some folks add a sprinkle of parmesan or toasted pine nuts for a bit of crunch, but it’s really the golden color and aroma of the herb pesto that stands out.

Whether it’s for a cozy night in or a quick dinner idea, this easy gnocchi recipe has you covered. And, here's the deal, it’s got all the charm of an old Italian favorite with plenty of room to make it your own—because in Italy, there’s always another way to enjoy gnocchi, no matter what day it is. Plus, sharing this with family or friends just makes it even more special. It’s like bringing a little slice of Italy to your table every time.

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INGREDIENTS

500
Calories per serving
Red potatoes 1.3 lbs (600 g)
Spelt flour 1 ¼ cup (150 g)
Fine salt to taste
Black pepper to taste
Fresh chili pepper 1
For the Herb Pesto
Swiss chard 10.6 oz (300 g) - already cleaned
Fresh ginger 0.5 oz (15 g)
Garlic 2 cloves
Cashews ½ cup (70 g)
Extra virgin olive oil 3 ½ tbsp (50 g)
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Gnocchi with herb pesto

To prepare gnocchi with herb pesto, boil the potatoes for 30 to 50 minutes depending on their size 1. As soon as they are cooked (always do the fork test to be sure), drain them, peel them, and mash the potatoes 2. While they are still quite hot, pour the spelt flour in the middle and start kneading with a pinch of salt 3.

As soon as the ingredients are compacted, transfer the dough to the work surface and form a smooth sphere 4. Form strips 5 and from these make balls about 3/4 inch (2 cm) in diameter 6.

As you go along, arrange on a baking sheet lined with parchment paper and sprinkled with spelt flour; when they are all ready, cover with a cloth 7. Meanwhile, clean the ginger and slice it, add it to a pan along with oil and the two crushed garlic cloves 8. As soon as the base is hot, drop in the cleaned and rinsed herbs 9.

Let them wilt for a few minutes, seasoning with salt and pepper 10, then remove the garlic and place the herbs in a mixer along with the cashews 11, the oil 12

and blend until you obtain a smooth puree 13. At this point, bring a pot of water to a boil with salt, then drop in the gnocchi 14, and when they float to the surface, drain them 15.

Pour the pesto into a pan and, with the heat off, first add a bit of the gnocchi cooking water 16 and then the gnocchi themselves 17. Mix quickly and add some sliced chili pepper with seeds removed. Enjoy your meal, your gnocchi with herb pesto are ready 18.

Storage

It is not recommended to store gnocchi with herb pesto in any form.

Tip

If the herbs are not in season or not to your liking, just make a few small changes to the gnocchi with herb pesto recipe. Instead, use kale and toasted walnuts or wild fennel and almonds.

For the translation of some texts, artificial intelligence tools may have been used.
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