Description
Delight in the vibrant and comforting Purple Potato Gnocchi served with a rich walnut pesto. This homemade gnocchi recipe uses simple ingredients—purple potatoes and flour—to create soft, pillowy dumplings that are easily made from scratch. Paired with a fresh, nutty pesto made from basil, walnuts, garlic, and Grana Padano cheese, this dish offers a colorful twist on classic Italian comfort food that's sure to impress.
Ingredients
For the Gnocchi
- 300 grams cooked purple potatoes
- 100 grams all-purpose flour
- Pinch of nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
For the Walnut Pesto
- 50 grams fresh basil leaves
- 1/4 cup walnuts
- 1 small garlic clove
- 1/4 cup Grana Padano cheese, grated
- 1/2 cup olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Gnocchi dough: Use a potato ricer to purée the cooked purple potatoes onto a clean surface. Season the purée with salt, freshly ground black pepper, and a pinch of nutmeg. Sprinkle the flour over the potatoes and use a bench scraper or your hands to gently combine. Knead the mixture for 5 to 10 minutes until you form a soft, slightly elastic dough.
- Shape the Gnocchi: Divide the dough into four equal portions. Roll each portion into a log about 1.5 cm thick. Cut these logs into bite-sized pieces roughly 2 cm long. Roll each piece over a gnocchi paddle or a floured fork to create the traditional ridges. Arrange the gnocchi in a single layer on a floured surface and set aside to dry slightly while you make the pesto.
- Make the walnut pesto: In a mortar and pestle or food processor, blend the fresh basil leaves, garlic clove, and walnuts until almost smooth. Add the grated Grana Padano cheese and slowly drizzle in the olive oil while continuing to blend until a creamy sauce forms. Season with salt and freshly ground black pepper to taste and set aside.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches to avoid overcrowding, gently stirring occasionally. When the gnocchi start floating to the surface, they are done—about 2 to 3 minutes. Remove them with a slotted spoon.
- Sauté and serve: In a pan, heat a splash of olive oil over medium heat. Toss the cooked gnocchi for a quick sauté until lightly golden and slightly crisp on the outside. Transfer the sautéed gnocchi to a serving bowl and fold in the walnut pesto sauce. Serve warm and enjoy.
Notes
- Using purple potatoes not only adds vibrant color but also boosts the nutrition with antioxidants.
- Ensure not to overwork the dough to keep the gnocchi light and tender.
- If you don't have a gnocchi paddle, rolling them over a floured fork works perfectly to create the traditional ridges.
- You can make the pesto ahead of time and store it in the refrigerator for up to two days.
- Serve gnocchi immediately after sautéing for the best texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
