Make your own gnocchi and they will be the most comforting Italian dish you’ve ever tasted. This recipe transforms into a show-stopping main course when paired with the vivid, sun-soaked tastes of red pesto. The elegance of Red Pesto Gnocchi comes from the harmony of its components and their relative simplicity. The fresh basil scent and the richness of the olive oil lift each bite to a harmonic blend of savory, tangy, and nuttiness.
A delicious twist on the classic green pesto is pesto rosso, or red pesto. Instead of basil taking center stage, the sun-dried tomatoes steal the show with their rich, nuanced flavor. With the addition of light potato gnocchi, the sauce coats each ridge, guaranteeing a flavor explosion with every bite. The joy of working with the dough in the kneading process and then watching it rise into little dumplings is as important as the flavor of the finished product in this recipe.
If you’re seeking to wow your dinner guests or just want to indulge in a gourmet weeknight supper, Red Pesto Gnocchi is a great pick. You can savor it as a main meal or a side, and it will wow your taste buds with its stunning look. This delicious and simple recipe will transport you to the very center of Italy through your taste buds.
Recipe Details
- Cuisine: Italian
- Course: Main Course
- Difficulty: Intermediate
- Servings: 4
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Calories per Serving: Approximately 450 kcal
Ingredients
For the Gnocchi:
- 1 kg starchy potatoes (like Russets or Yukon Gold)
- 250g all-purpose flour
- 1 large egg
- A pinch of salt
For the Red Pesto:
- 200g sun-dried tomatoes in oil, drained
- 50g pine nuts, toasted
- 50g Parmesan cheese, grated
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Fresh basil leaves for garnish
Instructions
- Prepare the Potatoes: Boil the whole, unpeeled potatoes in salted water until tender. Once cooked, peel them while still warm and mash or use a potato ricer for a smooth consistency.
- Make the Dough: On a floured surface, combine the mashed potatoes, flour, egg, and salt. Gently knead until a soft dough forms. Be careful not to overwork it.
- Shape the Gnocchi: Divide the dough into smaller pieces and roll them into long ropes. Cut into small, bite-sized pieces. You can use a fork to create the classic ridges.
- Prepare the Pesto: In a food processor, blend sun-dried tomatoes, pine nuts, Parmesan, and garlic. Slowly drizzle in the olive oil until smooth.
- Cook the Gnocchi: Drop the gnocchi into boiling salted water. They are ready when they float to the surface (about 2-3 minutes).
- Combine and Serve: Toss the cooked gnocchi with the red pesto until well-coated. Garnish with fresh basil and extra Parmesan.
Homemade Gnocchi with Red Pesto
Pillowy potato gnocchi tossed in sun-dried tomato pesto — ready in minutes
- 1 kg starchy potatoes (Russet/Yukon Gold)
- 250g all-purpose flour
- 1 large egg
- Pinch of salt
- 200g sun-dried tomatoes in oil, drained
- 50g pine nuts, toasted
- 50g Parmesan, grated (+ extra to serve)
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Fresh basil, for garnish
Cook Potatoes
Boil whole, unpeeled potatoes in salted water until tender. Peel while warm and mash/ricer until smooth.
Make Dough
On a floured surface, combine potato, flour, egg, and salt. Gently knead just until a soft dough forms (don’t overwork).
Shape Gnocchi
Roll dough into ropes and cut into bite-size pieces. Press with a fork for ridges if desired.
Blend Red Pesto
Blend sun-dried tomatoes, pine nuts, Parmesan, and garlic. Slowly drizzle in olive oil until smooth.
Cook Gnocchi
Drop into boiling salted water. They’re done when they float (about 2–3 minutes).
Toss & Serve
Toss gnocchi with red pesto until coated. Garnish with basil and extra Parmesan.
Conclusion
Last but not least, Red Pesto Gnocchi is an ode to the culinary genius of Italy. This dish is both elegant and incredibly fulfilling thanks to the handmade gnocchi and the strong flavor of sun-dried tomato pesto. The use of simple, high-quality ingredients to make something spectacular is at the heart of Mediterranean cuisine, and this dish embodies that. Making gnocchi from scratch is worth the effort since homemade gnocchi has better texture and flavor than store-bought.
On top of that, this recipe is perfect for those who want to play around with different flavors. To make the pesto your own, simply add roasted red peppers or a pinch of chili powder. Any home cook who wants to broaden their culinary horizons should make Red Pesto Gnocchi at least once. This dish is perfect for gathering people around, since it encourages them to take their time and enjoy every mouthful.
Pause and enjoy the luscious scent and vivid colors of the Red Pesto Gnocchi as you arrange them on the dish. It’s a spiritually nourishing event, not merely a meal. We hope you find this recipe enticing and that it brings a little bit of Italy into your kitchen. This classic comfort food is sure to be a hit with everyone. Enjoy your meal!
Common FAQs about Red Pesto Gnocchi
What type of potato is best for making these gnocchi?
Starchy potatoes like Russets or Yukon Gold are ideal because they have a lower moisture content, which helps create a light, fluffy texture.
Why should I peel the potatoes while they are still warm?
Peeling and mashing potatoes while warm allows steam to escape more efficiently, preventing the dough from becoming gummy or overly sticky.
How can I tell if I have added enough flour to the dough?
The dough should be soft and slightly tacky but should not stick to your hands or the work surface once lightly floured.
What happens if I overwork the gnocchi dough?
Over-kneading develops the gluten in the flour, which will result in tough, chewy gnocchi rather than the desired “pillowy” texture.
Can I use store-bought gnocchi if I’m in a hurry?
Absolutely. While homemade offers a superior texture, the red pesto sauce recipe can be applied to high-quality store-bought gnocchi for a faster meal.
How do I prevent the gnocchi from sticking together after cooking?
Transfer them directly from the boiling water into the pan with the sauce to ensure they are immediately coated and separated.
