Pesto Gnocchi.

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    Colorful: If you want to treat your guests and friends to a very special culinary delight, these homemade pesto gnocchi are right on the spot!

    Recipe for 4 persons

  • 500 g floury potatoes
  • 240 g flour
  • Salt
  • 1/2 glass of Pesto Rosso
  • 1/2 glass of Pesto Classico
  • 2 eggs

  • Boil potatoes
  • Skin potatoes
  • Mash potatoes with a potato masher or press
  • Fill mashed potatoes evenly into two bowls
  • Add 120 g of flour to each bowl
  • Add 1 egg to each bowl
  • Add 1/2 tablespoon of salt to each bowl
  • Knead both mixtures into a dough
  • Add 1/2 glass of Pesto Rosso to one dough
  • Add 1/2 glass of Pesto Classico to the other dough
  • Knead again, add a bit of flour if needed
  • Pre-heat oven to 150 degrees C
  • Form the doughs into rolls with a diameter of about 2 cm
  • Cut 1.5 cm wide gnocchi from the rolls using a sharp knife
  • Put the gnocchi in small portions into lightly salted, boiling water (not too hot)
  • Important: after 1 to 2 minutes at the most, retrieve the floating gnocchi with a ladle and keep them hot in a gratin bowl in the heated oven


  • Improve with cream, grated cheese, herbs or butter
  • The raw gnocchi can be frozen; absolutely separate the layers with baking paper to prevent the gnocchi from sticking to each other