Potato Gnocchi in Pesto Cream Sauce
Delight in the comforting elegance of this Potato Gnocchi in Pesto Cream Sauce, a dish that combines handmade potato dumplings with a rich and velvety sauce. Crafted from tender Russet potatoes, the gnocchi are light and pillowy, offering the perfect texture to soak up the luscious blend of fragrant pesto, buttery cream, and nutty Parmesan cheese. This recipe takes you through the rewarding process of creating gnocchi from scratch, with just the right touch of simplicity and sophistication. Finished with a garnish of fresh basil leaves, this meal is perfect for dinner parties or a cozy family night. Ready in just an hour, it’s the ultimate expression of Italian comfort food, ideal for those seeking a homemade pasta dish packed with flavor.
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Recipe Information
Ingredients
- 2 large (about 1.5 lbs) Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg yolk
- 1 teaspoon Salt
- 0.5 cup Pesto sauce
- 1 cup Heavy cream
- 0.25 cup (grated) Parmesan cheese
- 2 tablespoons Butter
- 0.5 teaspoon Black pepper
- 6 leaves (for garnish) Fresh basil leaves
Instructions
Peel the potatoes and cut them into chunks.
Boil the potato chunks in a large pot of salted water for about 15-20 minutes, or until they are fork-tender.
Drain the potatoes and allow them to cool slightly, then press them through a potato ricer or mash them until smooth.
Spread the mashed potatoes on a clean work surface and make a well in the center.
Add the flour, egg yolk, and salt to the well. Gently mix the ingredients together using your hands, kneading lightly until a soft dough forms. Be careful not to overwork the dough.
Divide the dough into 4 portions. Roll each portion into a rope about ¾ inch thick, then cut the rope into ¾-inch pieces to form the gnocchi.
Optional: Press each piece gently with the tines of a fork to create ridges.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches for about 2-3 minutes, or until they float to the surface. Use a slotted spoon to transfer the cooked gnocchi to a plate and set aside.
In a large skillet, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer.
Stir in the pesto sauce and grated Parmesan cheese, mixing until the sauce is smooth and creamy.
Add the cooked gnocchi to the skillet and toss gently to coat in the sauce. Cook for 1-2 minutes to warm the gnocchi through and allow the flavors to meld.
Season with black pepper to taste.
Serve the gnocchi immediately, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.3 g | 247% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 4211 mg | 183% | |
| Total Carbohydrate | 445.9 g | 162% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 17.7 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 755 mg | 58% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 8121 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
