Photo: Lars Blankers
Potato Gnocchi with Pesto
11 ingredients
openrecipes
Homemade gnocchi is the kind of hands-on dish that seems like it would take a family of gray-haired aunts to make. But these featherlight potato dumplings, tossed with fragrant basil pesto, are remarkably easy to shape. You can make the gnocchi up to 8 hours in advance and refrigerate them until 1 hour before cooking.
Estimated Nutrition (whole recipe, rough)
1128
Calories
35g
Protein
49g
Fat
139g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 or 2 garlic cloves
- 1/4 cup pine nuts
- 2 cups packed fresh basil leaves
- 1/2 cup extra-virgin olive oil, plus more, as needed
- 1/2 cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
- 1 2/3 lb. baking potatoes
- Kosher salt, to taste, plus 2 tsp.
- 2 eggs, beaten
- About 1 1/3 cups all-purpose flour, or as needed
- Grated Parmigiano-Reggiano cheese for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes