Pesto Potato Gnocchi is the perfect dish to accompany your Italian feast this Christmas! This recipe comes with step-by-step directions & pictures!
I cannot wait to share this sponsored post with you! When the US Potato Board (through Honest Cooking) asked me to share a new recipe for a New Holiday Tradition, I was really excited because I knew that you would love this Pesto Potato Gnocchi!
Merry (early) Christmas!!
Now I know what you are thinking, gnocchi isn’t Christmasy. And while it’s true you can enjoy this Pesto Potato Gnocchi any day of the year, I wanted to create this recipe specifically for those who wanted to create a special Italian feast for Christmas dinner!
I thought that the green from the pesto would be a nice contrast to the red sauce making it extra festive this time of year.
And while the pesto isn’t bright Christmas green it is packed full of flavor!
This Pesto Potato Gnocchi is so good my husband & I could’t help but sneak tastes of it before dinner.
Plus since its Pesto POTATO Gnocchi you are still incorporating traditional potatoes into your new traditional Italian Christmas Feast!
Potatoes are a traditional holiday dish this time of year, & one of my favorite go-to comfort foods year round, & luckily potatoes are packed full of nutrition!
Some of the nutrients that potatoes contain are antioxidants, vitamins, fiber, & potassium!
And did you know that a medium potato has no fat, sodium, or cholesterol? I think that gives me even more excuses to eat them for lunch!
So by creating this Pesto Potato Gnocchi recipe this holiday season you will be providing your family & friends with a delicious dish that is both filling & nutritious!
A little while before Roger & I got married (3 & 1/2 years ago) we decided that someday when we were married & had a home of our own we would start a new holiday tradition with both of our families. This tradition would be to invite all of our family over for Christmas dinner for an Italian feast with homemade everything! And if everything goes according to plan we will get to incorporate this tried & true recipe to the menu next year for our first annual Christmas dinner when we move home to Tennessee.
Can you believe it? Next year we will be home for Christmas!!
Done with dental school & hopefully in our first home!! But I digress!
*I’m just so excited*
But back to this amazing Pesto Potato Gnocchi!
I have made homemade potato gnocchi more times than I could possibly count & I have even made this Pesto Potato Gnocchi several times to ensure that yours will come out tasting like little pillows of perfect pesto pasta!!
- 2 Large Russet Potatoes
- 2 Teaspoons Salt
- 1 Large Egg
- 3 Cups of All-Purpose Flour *(1)
- 1/2 Cup Pesto
- First, wash the russet potatoes & cut them into 1 inch thick pieces.
- Place the russet potato slices in a large pot of cold water with 1 teaspoon of salt at high heat. Once the water begins to boil turn the temperature down to medium heat.
- Cook the potatoes until tender & a knife can easily pierce the potato, approximately 15-20 minutes. Then remove the pot of boiled potatoes from the heat. *(2)
- Working with two potato slices at a time, remove the skin, & press the potatoes through a potato ricer. Continue this process until all of your potatoes are riced.
- Let your potatoes cool for 10 minutes so that the egg doesn’t begin to cook when you incorporate it.
- Once cooled, sprinkle a little bit of the flour on your counter & create a mound of riced potatoes with a hole in the center. Sprinkle 1 cup of flour on top of the rice mound, then add 1 whisked egg & 1/2 cup pesto to the center of the potato rice mound. Sprinkle the remaining 2 cups of flour on top & carefully blend the ingredients by kneading them. *(3)
- To prevent hard or dense gnocchi knead the dough gently & only until the ingredients are combined so you will have light, fluffy, & billowy Pesto Potato Gnocchi.
- Once the ingredients are evenly dispersed, & the dough is no longer sticky, take a small handful of gnocchi dough & roll it (on a lightly floured surface) into a long thin rod approximately 1/2 inch thick. Then cut the dough into 1/2 inch bite size gnocchi pieces.
- Continue this process until all of your dough is cut into gnocchi.
- To make your Pesto Potato Gnocchi look restaurant perfect you can add little marks to the top of each gnocchi piece by gently pressing the teeth of a fork into each piece of gnocchi.
- In a large pot of boiling water, with 1 teaspoon of salt, cook the gnocchi (in 3-4 batches if need be) stirring frequently. After the gnocchi rises to the top of the pot let it cook for an extra 2-3 minutes then remove the gnocchi with a slotted spoon & toss in a light drizzle of olive oil (to prevent sticking).
- Continue this process until all of your Pesto Potato Gnocchi is cooked.
- Place your Pesto Potato Gnocchi in a bed of bright red tomato sauce for an extra festive appearance & serve hot!
- *1. This will seem like a lot of flour, but if you don't incorporate enough flour the gnocchi can be too sticky when rolled &/or come out too mushy when cooked.
- *2. If the potatoes overcook they will become waterlogged & require extra flour.
- *3. If your gnocchi dough is still sticky (which can occur if the potatoes cooked too long) add more flour, 1/4 cup at a time, until the dough is no longer sticky.
I’d love to see your Pesto Potato Gnocchi!
Instagram your Domestically Blissful inspired recipes & DIY projects with the hashtag #DomesticallyBlissful & you might find your picture featured on DB’s Instagram!
With love, G
TRULY MY SOUL FINDS REST IN GOD;
MY SALVATION COMES FROM HIM.
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Affiliate links included in this post.
This post is sponsored by the US Potato Board through Honest Cooking, but the content & opinions expressed here are my own.