Organic Potato Gnocchi with Pesto

Gnocchi are a classic Italian comfort dish, made throughout Italy with just potatoes and flour, part of a tradition of ‘simple dishes’ which could be easily paired with all types of sauces. As a fresh pasta dish, gnocchi are probably the easiest to start out with since its all about dosing and mixing. In this recipe we’ve decided to pair the fresh pasta with one of our excellent selection of Italian Organic Pestos for a fulfilling, yet delicate mix of ingredients.

INGREDIENTS: (4 servings)

  Red potatoes 1 kg

  Flour 00 300 g

  Medium eggs 1

  • Salt up to taste
  • Re-milled durum wheat semolina q.b.
  • 2 jars Organic Italian Pesto
  • Organic Italian Extra Virgin Olive Oil
  • Organic Italian Parmesan Cheese


1. Start by boiling the potatoes: arrange the potatoes in a large saucepan and cover with plenty of cold water. From the moment the water comes to the boil, count around 30-40 minutes, depending on their size. Do the fork test and if the prongs enter the middle without difficulty then you can drain them. While they are still hot, mash the potatoes on the flour that you will have sifted on the pastry board and that you will have arranged in a heap; there will be no need to peel them because the peel will remain inside the potato masher. Then add the lightly beaten egg together with a pinch of salt.

2. Mix everything with your hands until you get a soft but compact dough. Remember that if you work them too much the gnocchi will become hard during cooking, so just knead the necessary time. Take a part of the dough and spread it with your fingertips to obtain 2 cm thick loaves; to do this, help yourself by flouring the pastry board, from time to time, with semolina. Meanwhile, cover the remaining dough with a towel to prevent it from drying out.

3. Cut the loaves into chunks and, applying slight pressure with your thumb, drag them onto the rigagnocchi tool to obtain the classic shape of a half of a thumb. If you don’t have rigagnocchi you can use a fork and drag them onto the prongs; also in this case, use semolina flour to prevent them from sticking. As you prepare the potato gnocchi, arrange them on a tray with a lightly floured cloth, well spaced from each other. If you intend to cook them, you can pour them a few at a time into boiling salted water; as soon as the gnocchi come to the surface they are considered cooked and therefore ready to be drained and seasoned.

4. Add Olive Oil, pesto sauce in warm pot and a little bit of fresh cream to meld together. Serve in bowls and add freshly grated Organic Italian Parmesan cheese to season.


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