Red Pesto Gnocchi

This red pesto gnocchi recipe uses a very simple homemade gnocchi with a creamy red pesto sauce made with sun dried tomatoes and walnuts.

5 from 1 vote

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Prep Time: 45

Cook Time: 25

Total Time: 1 10

Nutrition

Calories: 929kcal

Author: Max Cozzi

Servings: 2

Ingredients

Gnocchi

1 large baking potato, (cut into large pieces)
1 egg yolk
½ cup all purpose flour, (plus more for dusting)
½ teaspoon salt, (plus for more for the boiling water)

Red Pesto

1 cup sun dried tomatoes
½ cup walnuts, (or pine nuts)
½ cup parmesan cheese, (grated)
¼ cup olive oil
½ teaspoon salt, (or more to taste)
½ teaspoon black pepper
fresh basil leaves, (for garnish)

Instructions

Potato Gnocchi

Start by making the gnocchi. Bring a large pot of salted water to boil and add the potato chunks. Cook for about 10 minutes or until a pairing knife can easily be inserted. Remove the potatoes from pot and add to a bowl and let cool for about 10-15 minutes.
Next, mash the potatoes until smooth using a potato ricer or masher. Then fold in the egg yolk, flour, and salt until a smooth dough is created. Depending on the size of the potato you may need a bit more flour.
Divide the dough into four balls and roll them into 1" tubes on a lightly floured surface. Then, cut the tubes into 1" pieces.
Bring a large pot of salted water to boil, and add the potato gnocchi. Once they float to the surface, about 2-3 minutes, they are done. Remove with a slotted spoon and save the cooking water. Don't crowd the pot, this might need to be done in batches.

Red Pesto

When the gnocchi is done, add the sun dried tomatoes and walnuts to a blender or food processor and pulse until well ground but slightly coarse. Scoop into a large bowl.
Add the grated parmesan cheese, olive oil, salt, and black pepper and mix well. This recipe makes more red pesto than you need for a single serving.

Red Pesto Gnocchi

Bring a large fry pan to medium heat, and add 1 cup of the red pesto and 1 cup of the cooking water from the gnocchi. Stir until a creamy sauce is formed and is boiling. Add the reserved gnocchi and continue to cook until the sauce becomes thick and creamy and coats the gnocchi, about 3-4 minutes. Serve with basil leaves.

Video

Notes

This recipe will make more red pesto than needed if making 2 servings. If using store bought gnocchi prepare according to package directions and skip to the red pesto section.