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Homemade pesto gnocchi

23 April 2020
devisions homemade gnocchi

How about changing pasta? With containment not easy to find inspiration! Today we are staying in Italy with our homemade Pesto gnocchi. A very easy recipe to make with children: a delicious way to keep them occupied!


For 5 people

For the gnocchi

600g of potatoes

300g flour

2 egg yolks

Butter / Olive Oil


For the Pesto

A large bunch of fresh basil from the garden

50 grams of Parmesan

30 grams of pine nuts (or hazelnuts if you want to add a touch of originality)

10cl olive oil from Provence

3 large garlic cloves

Salt pepper

Let’s go !

Cook the potatoes in the pressure cooker for 12 minutes, in a large volume of salted water, so that they are tender.

Mash them with a fork then pass them through a sieve so that the puree is very fine.

Stir in the egg yolks, the flour and make a ball of dough. Put it in a cloth and let stand 15 minutes, time to make the pesto 🙂

For the pesto, mash the garlic. Mix the basil (remember to remove the stems to avoid bitterness), with the Parmesan, garlic, olive oil and pine nuts or hazelnuts. Taste and adjust the seasoning with salt and freshly ground pepper. When finished, reserve in a bowl. Remember to cover it with aluminum foil or a cover so that the pretty green color of your pesto does not oxidize.

Let’s go back to the gnocchi;)

Form rolls about 3 cm in diameter and cut into 2 cm sections. Take each section and push the dish with a fork to give them a nice shape.

Put in a pan, a mixture, aged butter and olive oil (so that the butter does not darken) and brown your gnocchi on both sides.

Serve in a deep plate with the pesto at the bottom and the gnocchi! Garnish with parmesan shavings, or fresh basil leaves.

Our little extra!

This recipe that smells of the Provence sun is delicious accompanied by the rosé wine from Château de la Verrerie

An effect, in this wine whose pale pink robe hides a bright, fresh, delicious and frank wine, the Grenache Noir and the Cinsault are lightly pressed, before maceration of the muds. The alcoholic fermentation is at low temperature, then aged on fine lees, in stainless steel tanks, for 3 to 6 months. Which gives an incomparable taste with gnocchi!