Make Your Own - Gnocchis & Pesto

Soft, pillowy potato gnocchi tossed in a vibrant, fresh basil pesto — made entirely from scratch. This comforting Italian classic brings together simple ingredients and rich flavor in every bite. Perfect for a cozy dinner or impressing guests with a touch of homemade goodness.

Gnocchis Ingredients: Potato, Egg, Flour, Salt

Pesto Ingredients: 50g Basil, 30g Pine nut, 8g Garlic, a pinch of Salt, 120ml Extra Virgin Olive Oil, 50g Parmesan Cheese, (Optional 5-10ml Lemon)

Peel and cut potatoes into chunks. Boil in salted water until soft (about 15–20 minutes).

Drain and mash while still warm until smooth

Let mashed potato cool slightly, then add the egg yolk and a bit of salt.

Mix gently.

Add the flour gradually and knead just until a soft dough forms. Don’t overwork it — stop as soon as it’s no longer sticky.

To shape the Gnocchi Cut the dough into 4 pieces.

Roll each into a rope about 1.5 cm (½ inch) thick.

Cut into bite-sized pieces (about 2 cm / ¾ inch).

Optional: Press gently with a fork to get grooves (helps sauce stick).

Once ready boil a pot of salted water

Drop in the gnocchi in batches.

When they float (after ~1–2 minutes), they’re done — scoop them out.

Serve with a delicious homemade pesto sauce

Lightly toast pine nuts (or walnut, cashewnut) in a dry pan over medium heat until golden, let it cool down.

In a blender, add all ingredients except the oil, blend until roughly chopped.

Once done blend more while slowly adding the Olive Oil until smooth and creamy

Serve your pesto on top of your gnocchis

Top off with grated parmesan if you'd like.