A delicious and creamy dish featuring homemade gnocchi tossed in a rich basil pesto sauce.
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Wash the potato and pierce a few holes with a fork to let moisture out while cooking. Place the potato in a small pot, cover with cold water, and bring to a boil. Cook the potato until it is cooked through. Remove from the water and refrigerate until cold. This will ensure that the potato firms up, enabling it to be grated.
Once the potato is cold, remove the skin, then grate the potato using a fine grater or a potato ricer.
Place the finely grated potato into a large mixing bowl. Add the egg and olive oil blend, then mix with a spoon.
Add salt and pepper to taste, then add the flour and mix well.
Mix the dough with your hands until well combined, forming a smooth dough.
Remove the dough from the bowl and place it onto a floured surface. Knead the dough with the palm of your hand until you end up with a smooth, soft ball of pasta. Place the dough back into the bowl and cover with a lid to rest for 10 minutes.
Once your dough has rested, break the dough into equal balls. Roll each ball into a thin tube on a floured surface. The tube should be about 1.5 cm thick and even. Repeat until you have formed tubes with all the balls.
Cut the tubes into 'nuggets' about 2 cm in length, then use a fork to indent lines on the top of each nugget. Try not to press too hard to avoid flattening the gnocchi.
Heat a medium pot half-filled with water and add a little vegetable oil. Bring the water to a boil, then cook the gnocchi in batches. Do not overcrowd the pot to prevent clumping. Ensure the water boils rapidly. The gnocchi will float to the top once cooked, which takes about 2 minutes. Remove with a slotted spoon and set aside. Repeat the process until all the gnocchi is cooked.
Place all the ingredients into a food processor and blend until well combined. Open the processor lid to scrape down any ingredients on the sides. Add a little more olive oil blend if required.
Blend again until you end up with a smooth paste (a little coarse texture is also acceptable).
Heat a large pan or wok until smoking hot, then add the olive oil blend and gnocchi.
Add the butter, salt, and pepper to taste, then sauté the gnocchi until golden brown on all sides.
Add the basil pesto and cream, then mix well until the sauce coats all the gnocchi.
Serve onto a platter, sprinkle with the grated Parmesan cheese, and garnish with the torn basil leaves.
Ensure the potato is completely cold before grating to achieve the best texture for the gnocchi.
Do not overcrowd the pot when cooking the gnocchi to prevent them from sticking together.
Adjust the consistency of the pesto by adding more olive oil if needed.
How do I make homemade gnocchi from scratch?
To make homemade gnocchi, start by cooking a large potato until tender, then refrigerate it until cold. Grate the potato and mix it with an egg, olive oil, salt, and flour to form a smooth dough. Roll the dough into tubes, cut into nuggets, and indent with a fork. Cook the gnocchi in boiling water until they float, which takes about 2 minutes.
What are some dietary substitutions for gnocchi with creamy basil pesto?
If you're looking for dietary substitutions, you can use gluten-free flour instead of all-purpose flour for a gluten-free version of gnocchi. For a dairy-free option, substitute the cream with coconut cream and the Parmesan cheese with nutritional yeast or a dairy-free cheese alternative.
How should I store leftover gnocchi with creamy basil pesto?
To store leftover gnocchi with creamy basil pesto, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing the cooked gnocchi in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
What can I pair with gnocchi with creamy basil pesto for a complete meal?
Gnocchi with creamy basil pesto pairs wonderfully with a side salad of mixed greens, cherry tomatoes, and a light vinaigrette. You can also serve it alongside grilled vegetables or a protein like chicken or shrimp for a more filling meal.
What is the best way to cook gnocchi to avoid clumping?
To avoid clumping when cooking gnocchi, make sure to boil the water rapidly and add a little vegetable oil to the water. Cook the gnocchi in small batches, ensuring not to overcrowd the pot. Once they float to the top, they are done cooking, which usually takes about 2 minutes.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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