Red Pesto Gnocchi
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
2
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Calories
929 kcal
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Course
Main Course, Dinner
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Cuisine
North American, Mediterranean, Italian
Red Pesto Gnocchi
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This red pesto gnocchi recipe uses a very simple homemade gnocchi with a creamy red pesto sauce made with sun dried tomatoes and walnuts.
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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)
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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.
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.
Nutrition Information
Show Details
Calories
929kcal
(46%)
Carbohydrates
82g
(27%)
Protein
33g
(66%)
Fat
58g
(89%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
19g
Monounsaturated Fat
26g
Cholesterol
114mg
(38%)
Sodium
1640mg
(68%)
Potassium
2962mg
(85%)
Fiber
14g
(56%)
Sugar
23g
(46%)
Vitamin A
8412IU
(168%)
Vitamin C
69mg
(77%)
Calcium
672mg
(67%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 929 kcal
% Daily Value*
| Calories | 929kcal | 46% |
| Carbohydrates | 82g | 27% |
| Protein | 33g | 66% |
| Fat | 58g | 89% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 114mg | 38% |
| Sodium | 1640mg | 68% |
| Potassium | 2962mg | 63% |
| Fiber | 14g | 56% |
| Sugar | 23g | 46% |
| Vitamin A | 8412IU | 168% |
| Vitamin C | 69mg | 77% |
| Calcium | 672mg | 67% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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