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Gnocchi Genovese with Pesto Sauce
Created by: Howcan Team
Ingredients
- 1 lb (450g) potato gnocchi
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil and cook the gnocchi according to package instructions. Drain and set aside.
- In a food processor, combine 2 cups of fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, and 2 garlic cloves. Pulse until finely chopped.
- With the food processor running, slowly pour in 1/2 cup of extra virgin olive oil until the mixture is smooth. Season with salt and pepper to taste.
- In a large skillet, heat the pesto sauce over medium heat. Add the cooked gnocchi to the skillet and toss to coat the gnocchi with the pesto sauce.
- Cook for an additional 2-3 minutes, stirring occasionally, until the gnocchi is heated through and the flavors are well combined.
- Serve the Gnocchi Genovese with Pesto Sauce immediately, garnished with additional grated Parmesan cheese and fresh basil leaves if desired. Enjoy!
Gnocchi Genovese, a traditional Italian dish hailing from the Liguria region, has a rich history dating back to ancient times. The pillowy potato dumplings were originally made with flour and potatoes, but over time, the recipe evolved to include the addition of pesto sauce, a signature Genovese ingredient. The vibrant green pesto, made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil, adds a burst of flavor to the dish, elevating it to new heights. Renowned chefs in Genoa, such as the legendary Pellegrino Artusi, have perfected the art of combining the delicate gnocchi with the fragrant pesto, creating a culinary masterpiece. Today, the best version of this dish can be savored in authentic trattorias nestled in the charming streets of Genoa. The key to achieving the perfect Gnocchi Genovese with pesto lies in the quality of the ingredients, especially the basil and Parmesan, as well as the technique of hand-rolling the gnocchi to achieve the ideal texture. For a unique twist, some chefs also incorporate creamy ricotta into the gnocchi dough, adding a luscious dimension to the dish. Whether enjoyed in a rustic Italian kitchen or recreated at home, Gnocchi Genovese with pesto sauce is a timeless classic that captures the essence of Ligurian cuisine.
50 min
4
450 calories
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