Italian Gnocchi with Basil Arugula Pesto

  • Servings: 4
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 pound russet potatoes, washed and unpeeled
  • 1 1/4 cup flour
  • 1 egg
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 Tablespoon chopped fresh basil
  • 1 Tablespoon chopped Italian parsley
  • 2 Tablespoons butter
  • 2 cups diced tomato
  • 1 12 oz. jar marinated artichoke hearts, drained and cut in half
  • 1/3 cup shaved parmesan (make using a vegetable peeler)
  • Basil Arugula Pesto (recipe below)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


1. Cover potatoes with water and bring to a boil. Reduce heat to a simmer and cook for about 30-40 minutes until fork tender. Peel potatoes and while hot put through a food mill or potato ricer, or press through a mesh strainer. Set aside.

2. Place potatoes, flour, egg, olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, basil, and parsley in a mixer with the paddle attachment and mix until combined.

3. Place potato mixture out on a floured surface and knead a few times to verify a soft, but cohesive texture.

4. Divide dough in quarters, wrap in plastic and place in the refrigerator for approximately 30 minutes.

5. Working with one quarter of the gnocchi mixture at a time, place on a lightly floured surface. Roll to 18inches in length and cut into about 18, 1 inch pieces.

6. Roll each piece over the tines of a fork to create indentations.

7. In salted boiling water, cook gnocchi for 3 1/2 - 4min until pieces float. Remove from water and keep in a warm place while preparing the sauce.

8. To make the sauce, in a large sautÚ pan, sautÚ the diced tomato and artichoke hearts in butter just until they are hot. Add the hot gnocchi and the basil arugula pesto. Stir and cook for a few more minutes. Season with additional ╝ teaspoon of salt and ╝ teaspoon of black pepper. Sprinkle with parmesan shavings and serve.

*Find the basil arugula pesto recipe here:

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