Pesto Cream Gnocchi Recipe

A very yummy recipe for Pesto cream sauce served on potato gnocchi.


4 large potatoes, peeled and cut into quarters
1 -1/4 cups all purpose flour
2 large egg yolks
1/2 teaspoon sea salt
1/8 teaspoon nutmeg
Freshly ground black pepper
1/2 cup heavy cream
1 cups basil leaves
1 Tablespoons toasted pine nuts
1 Tablespoons freshly grated Parmesan
1/4 teaspoon minced garlic
1/4 teaspoon kosher salt
1/8 cup extra virgin olive oil
1/8 teaspoon black pepper


In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until fork tender. Drain.

Using a ricer, rice the potatoes onto a baking sheet in an even layer. Set aside to cool.

Transfer the potatoes to a large bowl, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed.

On a well floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a rope 3/4-inch in diameter. Using a sharp knife cut each rope into 3/4 inch pieces. transfer to a lightly floured baking sheet pan. chill in the refrigerator for at least 1 hour before cooking.

To make the pesto. In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste.

To cook. Bring a large pot of salted water to a boil. In a medium skillet, over medium-high, heat the heavy cream until just hot. Remove from the heat and whisk in the pesto. Using a rubber spatula, scrape the pesto mixture into the a large bowl. Set aside in a warm spot.

Add half the gnocchi to the lightly boiling water and cook for 2 minutes or until they rise to the top. Using a strainer, transfer the gnocchi to the bowl with the pesto and toss. Repeat with the remaining gnocchi. Season with pepper to taste. serve immediately.