Clarissa Dickinson

Gnocchi with Pesto Cream Sauce

Clarissa Dickinson
Gnocchi with Pesto Cream Sauce

Gnocchi is one of favorite dishes to order out (it was always a staple at my big/lil dinners at La Baia), but buying store bought gnocchi just doesn’t give the same satisfaction. Homemade gnocchi, especially when prepared fresh, is softer and more flavorful than anything you will buy in a package. It’s also surprisingly easy to make! There’s all sorts of variations, flavors, other bases, cheeses that you can add, but this is the most basic recipe that can be used with literally any sauce you desire. I clearly desired creamy pesto today, so there’s a recipe for that as well.


Servings: 3 servings Total time: 90 minutes


  • Gnocchi

  • 3 medium white potatoes

  • 1 1/2 cup flour

  • 1/2 egg, whisked

  • 1 teaspoon salt

  • Creamy Pesto Sauce

  • 1 cup fresh basil leaves, whole

  • 1/2 cup grated parmesan

  • 2 cloves of garlic, minced

  • 1/3 cup olive oil

  • Pinch of salt and pepper

  • 1/2 tablespoon butter

  • 1/2 tablespoon flour

  • 1 cup light cream or whole milk

Step 1: Place potatoes with skins still on in a medium pot of boiling water so the water just covers the potatoes. Let simmer for 25-30 minutes until tender (stick a fork into a potato to test).

Step 2: Remove potatoes and let cool in a colander. Once cooled, remove the skins.

Step 3: Using a potato ricer or masher, rice/mash the potatoes until they are smooth. If they seem watery, use a cheese cloth to drain any additional liquid.

Step 4: Place potato on a clean cutting board, top with flour and salt and make a small well in the middle. Add in the egg and begin folding ingredients together.

Step 5: Knead together until fully combined. Roll out into a rectangle about 3/4 inch thick and slice into 10 pieces.

Step 6: Roll out each piece until it’s as thick or thin as you want your pieces of gnocchi and slice into 1 inch long pieces. Lay each piece on a pan sprinkled with flour so they don’t stick.

Step 7: Add gnocchi into a pot of boiling water until they float to the top, then remove and mix with whatever sauce you choose.

Step 8: To make the pesto cream sauce, add basil leaves to a food processor and pulse 5-6 times. Add in the cheese and garlic and pulse until the basil is fully shredded and mixed with the parmesan and garlic.

Step 9: Slowly add in the olive oil, pulsing every 2 -3 tablespoons. Add in the salt and pepper and pulse once more.

Step 10: In a small sauce pan, melt the butter and add in the flour to make a roux. Slowly add in the cream one tablespoon at a time, then add in the pesto from the food processor, stirring until creamy. If you want it thinner, add additional cream.