Skip to content Back to your kitchenMatcha Pesto Gnocchi
🇮🇹 Italian
Soft homemade potato gnocchi tossed in a bright basil, pine nut and parmesan pesto. Ready in about 1 hour 10 minutes.
Prep 30 min Cook 40 min Serves 4 Medium Ingredients
- 🧂Salt1 tsp
- 🧄Garlic1 clove
- 🥔Potato700 g floury
- 🌿Fresh Basil2 cups leaves
- 🫙Olive Oil1/3 cup
- 🧀Parmesan Cheese1/2 cup, grated
- 🌾All-Purpose Flour1 cup
- 🫙Pine Nuts1/4 cup
Optional extras
Instructions
- 1
Boil the potatoes whole until tender, peel and rice them while hot.
- 2
Mix in flour and salt to a soft dough without overworking; roll into ropes and cut into pillows.
- 3
Blend basil, pine nuts, parmesan, garlic, lemon and olive oil into a pesto.
- 4
Cook the gnocchi in salted boiling water until they float, then lift out.
- 5
Toss the gnocchi with pesto and a splash of cooking water; serve with extra parmesan.
Chef's tip
Rice the potatoes while hot and add only enough flour to bind for light gnocchi.
Matcha Pesto Gnocchi
- Time
- 70 min
- Serves
- 4
- Level
- Medium
- Prep / cook
- 30 / 40 min
Ingredients
- 🧂 Salt1 tsp
- 🧄 Garlic1 clove
- 🥔 Potato700 g floury
- 🌿 Fresh Basil2 cups leaves
- 🫙 Olive Oil1/3 cup
- 🧀 Parmesan Cheese1/2 cup, grated
- 🌾 All-Purpose Flour1 cup
- 🫙 Pine Nuts1/4 cup
Optional
Steps
- Boil the potatoes whole until tender, peel and rice them while hot.
- Mix in flour and salt to a soft dough without overworking; roll into ropes and cut into pillows.
- Blend basil, pine nuts, parmesan, garlic, lemon and olive oil into a pesto.
- Cook the gnocchi in salted boiling water until they float, then lift out.
- Toss the gnocchi with pesto and a splash of cooking water; serve with extra parmesan.
