Handmade Potato Gnocchi with Basil Pesto & Brown Butter Finish

Directions

Step 1: Cook the Potatoes

1. Bake at 400°F until fork tender (45–70 minutes depending on size).

2. Split open and let steam dry 5–10 minutes.

3. Peel while warm.

4. Chef Tip: Warm, dry potatoes = lighter gnocchi.

Step 2: Make the Dough

1. Rice or mash potatoes onto a clean surface.

2. Sprinkle with salt (and optional parm/nutmeg).

3. Add egg yolk.

4. Add flour in 2 additions.

5. Gently fold together just until combined.

6. Dough should feel: soft, slightly tacky, not sticky, not crumbly.

7. Do NOT overwork.

Step 3: Shape

1. Divide dough into 4 pieces.

2. Roll into ropes about ¾-inch thick.

3. Cut into pillows.

4. Optional: roll on fork for ridges.

5. Place on lightly floured tray.

Step 4: Cook

1. Boil heavily salted water.

2. Drop gnocchi in batches.

3. When they float, cook 30–60 seconds more.

4. Remove with slotted spoon.

Method

1. Toast nuts lightly (optional).

2. Blend nuts + garlic first.

3. Add basil and pulse.

4. Add cheeses.

5. Stream in olive oil.

6. Finish with lemon, salt, and pepper.

7. Important: Do not cook pesto. Warm gently with pasta water when tossing.

Method

1. Melt butter over medium heat.

2. Cook until nutty and golden brown.

3. Add sage for last 10–20 seconds.

4. Turn off heat.

5. Toss cooked gnocchi in butter.

6. Add pesto and a splash of pasta water.

7. Finish with grated Parm and lemon zest.

🔥 The 5 Rules of Great Gnocchi

1. Warm, dry potatoes

2. Minimal flour

3. Gentle mixing

4. Do not over-knead

5. Float + 30–60 seconds

🛠 Troubleshooting

1. Too sticky? → Add flour 1 tbsp at a time

2. Too dry/cracking? → Add 1 tsp water or small amount of yolk

3. Heavy gnocchi? → Overworked or too much flour

4. Falling apart in water? → Not enough flour or water not boiling