Name: Homemade Gnocchi with Pesto Cream Sauce Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 pound Russet potatoes (left whole); 1 medium egg (beaten); 1 cup all-purpose flour; ½ teaspoon kosher salt; ¼ cup pesto; ¾ cup heavy cream; ¼ cup white wine; ½ cup freshly grated Parmesan cheese (plus more for serving)

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Introduction

Homemade gnocchi are soft, pillowy potato dumplings that feel like a special treat any night of the week. This recipe guides you through making them from scratch and serving with a creamy pesto sauce that’s rich and comforting.

A black skillet filled with soft, thick, ridged gnocchi pieces covered in a creamy, pale yellow sauce with green specks, likely herbs, mixed throughout; a wooden spoon with a smooth texture stirs the gnocchi, lifting some pieces near the center of the pan. The skillet sits on a white marbled surface with a gray and white striped cloth beneath it, and a small wooden salt container is placed to the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Russet potatoes (left whole)
1 medium egg (beaten)

1 cup all-purpose flour
½ teaspoon kosher salt

¼ cup pesto
¾ cup heavy cream

¼ cup white wine
½ cup freshly grated Parmesan cheese (plus more for serving)

Instructions

Step 1: Add the potatoes to a pot and cover with water. Bring to a boil and cook until tender all the way through when tested with a knife, about 20 minutes. Remove from water and let cool slightly.

Step 2: Once cool enough to handle, peel the potatoes using a paring knife. Grate the peeled potatoes using a box grater. Spread the grated potatoes out on your work surface and let them cool for 5 to 10 minutes.
Step 3: Drizzle the beaten egg over the cooled potatoes. Sift half of the flour and all the salt over the mixture. Use a bench scraper to chop the flour into the potatoes, then gently mix and fold with your hands until the dough comes together but remains light and fluffy. Avoid kneading.
Step 4: Sprinkle the remaining flour over the dough and repeat the folding gently until incorporated.

Step 5: Divide the dough into four equal parts. Roll each part into a rope about ½ to ¾ inch thick. Cut each rope into 1-inch pieces and dust with flour to prevent sticking.
Step 6: Press each gnocchi piece lightly against the tines of a fork and roll to create a “C” shape with fork imprints.
Step 7: Bring a pot of salted water to a boil. In a separate pan, whisk together pesto, heavy cream, and white wine and heat over medium heat until steaming.

Step 8: Cook the gnocchi in batches by boiling until they float to the surface. Use a small strainer or spider to remove them and transfer directly into the warm sauce. Repeat with remaining gnocchi.
Step 9: Once all gnocchi are combined with the sauce, stir in the grated Parmesan cheese until mixed well. Serve immediately with additional Parmesan if desired.

Tips & Variations

Use starchy potatoes like Russet for fluffier gnocchi that hold their shape better when cooked.

For a different flavor, substitute the pesto sauce with browned butter and fresh sage.
Don’t overwork the dough—too much kneading will result in dense gnocchi.
Add fresh herbs like basil or parsley to the dough for an herbaceous twist.

Storage

Store uncooked gnocchi in a single layer dusted with flour on a parchment-lined tray, covered loosely with plastic wrap, for up to 24 hours in the refrigerator. Cooked gnocchi in sauce can be refrigerated in an airtight container for 2 to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through.

How to Serve

This image shows a close-up of soft, pillowy gnocchi covered in a thick, creamy sauce that is pale yellow with flecks of green herbs. The gnocchi pieces are plump and tender, sitting in a generous layer of sauce that clings to each piece, giving a rich and smooth texture. The sauce appears sprinkled lightly with grated cheese, adding a subtle grainy look on top. The dish is inside a dark pan, with some sauce coating the sides, and the entire scene is set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of Russet potatoes?

Yes, sweet potatoes can be used but the texture and flavor will differ. You may need to adjust the amount of flour slightly since sweet potatoes are moister.

How do I prevent gnocchi from sticking together while cooking?

Cook gnocchi in batches without overcrowding the pot. Remove them as soon as they float to the surface, then transfer directly to sauce or toss lightly with oil to keep them separate.