Pesto-filled gnocchi is a delicious and unique twist on traditional gnocchi. The addition of pesto provides a burst of flavor and adds a vibrant green color for an extra piece of interest to it’s overall presentation. You’re already looking forward to a delicious pillowy bowful of potato-pasta and then suddenly “bam” “surprise”, you get a sumptuous mouthful of filling, it’s one sure-fire way to make an already tasty thing even tastier.
I’m using a traditional gnocchi recipe here, but there are so many versions of gnocchi floating about these days, and any one of them should give the same exceptional effect. Plus, adding different flavours to the mix should only increase the complexity and enjoyment of the overall dish as a whole.
Origins of Pesto filled gnocchi
I find the origins of food, in general, fascinating as I connect them to culture and history of places and people. The origins of gnocchi are such that they can be traced back to Northern Italy, where it was easier to produce an abundance of potatoes than grain, but it wouldn’t be an Italian community without some sort of pasta right?!
The term Gnocchi originates from the Langobardic word Knohha; that’s means knot. In Lombardy, during the reign of Sforza family, it was common to serve the Zanzarelli, a medieval version of gnocchi made with bread, milk, minced almonds and Cacio Lodigiano cheese. A long way from the gnocchi we know today which is flour, eggs and potato!
In the I Century BC, Marco Gavius Apicius wrote the first official recipe for gnocchi in his book “The Re Coquinaria”. He used a mixture of semolina flour and milk or water, then fried, and finally seasoned with honey and black pepper. This recipe is not so far from the contemporary version of Gnocchi Alla Romana that we know today – a cheesy baked semolina-based gnocchi.
Meals like these are the Gno-key to my heart.
wishes to remain anonymous
Pesto-filled gnocchi is typically made by first creating a batch of potato gnocchi, then stuffing each individual piece with a mixture of pesto sauce and ricotta cheese. But there’s so many possibilities ripe for the experiment here, and the addition of any soft cheese (because hard cheeses may not have enough time to melt in the final cook) and different types of pesto means a whole new flavour experience every time. My challenge to you is to master the basics of gnocchi then experiment till your heart’s content and don’t forget to tag me on social when you do!
Also Read: Nettle and walnut pesto
Choosing the right potato is key:
When it comes to making gnocchi, choosing the right potato is crucial. Ideally, you want a potato that is high in starch and low in moisture. I have most definitely had my share of gnocchi failures from choosing the wrong type of potatoes so here’s a few I do recommend seeking out.
- Russet potatoes (probably the most popular choice for gnocchi as they have a dry and fluffy texture when cooked.)
- Desirees
- Royal blues (not red)
- King Edwards
- Desiree potatoes
- Yukon Gold potatoes
- Creme Royale potatoes
Potatoes to avoid
These spuds are either waxy or starchy and will turn your gnocchi into a formless mess:
- Red Royale potatoes
- Kipfler potatoes
- Any kind of sweet potato
By selecting the right potato and handling the dough with care, you can create light and pillowy gnocchi that won’t get gluggy or turn into a soggy mess in the saucepan. I’d love to know what your preferred potatoes are if you’re cooking from a different region so please feel free to share in the comments below, you never know you might help someone else make the right choice!
Making the gnocchi soft and pillowy every time
If you’ve ever watched videos of Italian Nona’s making their gnocchi, they definitely make it look very simple indeed… and, to a large extent it is, but there are a few pitfalls I’ve certainly come across in my gnocchi-making adventures that when avoided save a whole lot of disappointment.
- It is important to avoid overworking the dough when incorporating the potato, as this can lead to tough and dense gnocchi.
- It is also important to mix the dough well enough that you don’t essentially end up with a gloop of floury mash potato.
- Don’t let the potato get too cold before you use it – it changes in consistency when it gets cold due to the break down in starches.
- When making your gnocchi always add flour on the surface you are going to store it and also around it otherwise it will stick to the plate and to each other
- Fresh gnocchi is best cooked within the day you make it.
It really is simple when you know how, and even the failures are tasty treats with the right sauce, but there is nothing more satisfying then serving up a plate full of light and fluffy gnocchi, with a glass full of crisp vino and the knowledge that you have mastered the pasta this time. You’re one step away from being that Italian goddess you’ve always dreamed of becoming!
A note on ingredients:
Since gnocchi is such a simple creation, choosing the right ingredients is pivotal to the overall flavour.
Flour: Some recipes call for strong flour for gnocchi making but I find it makes the pasta too dense. I use a good quality stone ground white flour where I can and in the absence of this an organic one. Commercial white flour will of course do, it’s just I find the more artisan flours are less old and have more flavour.
Eggs: As always, I’ll take pasture-raised eggs any day, but any good quality egg will do. I usually buy medium to large eggs so factor that in when you are making your own version of this.
Potatoes: As per notes above.
Salt: I always use Himalyan pink salt or ground sea salt, but again, any salt will do.
Ricotta: I love making homemade ricotta, but as this recipe is quite a lot of work to begin with I have always used shop bought with this recipe. The only note I have is to not use the strange commercial one that’s more like a cream cheese than a ricotta, it should be chunky and fluffy not smooth and spreadable.
Pesto: Homemade is best, basil is my favourite, but in the recipe I’ve used here, I actually made nettle and walnut pesto, so truthfully go hard with your own creativity here, and make the sauce match the filling.
Parmesan: The more mature the better, but this always works well with a good whack of pecorino or Grana Padano will do just as nicely!
Pesto & Ricotta Filled Gnocchi
Equipment
- 1 grease-proof pan
- 1 potato ricer
- 1 saucepan medium-sized
Ingredients
- 1 kg potatoes (see notes about which kind)
- 2 yolks from fresh eggs
- 2 cups all-purpose flour
- 1 tbsp parmesan (finely grated)
- 1 pinch salt
- 3-4 tbsp pesto (any type will do!)
- 3 tbsp ricotta cheese
Instructions
For the gnocchi
- Put water on the stove to a rolling boil and cook whole potatoes until super soft – more than the normal amount – around 1 hour
- When soft, drain the potatoes, allow to cool slightly and then scoop out the potato filling.
- Mash the potato OR put through a potato mincer if you have one – the finer the mash the better.
- When the potato is not hot enough to cook the egg, add flour and egg to the mashed potato and mix to form a dough.
- Roll into long lengths about 2cm wide. Cut your gnocchi pieces from this to about 3cm each piece.
For the filling
- Mix the pesto and ricotta together and add to a piping bag with a very small nozzle.
- Poke a hole in each gnocchi piece using the back end of a butter knife or even your finger if it's small enough.
- Pipe in a small amount of pesto mix into each piece of gnocchi, making sure not to overfill it, it's really important to be able to seal it completely.
- Make sure to store the gnocchi apart and cover them with flour to prevent them from sticking to each other and to any other surface.
Cooking and serving
- Boil water and cook the gnocchi for 3 min each or until they float to the top of the pot.
- Drain and serve with tomato-based sauce of choice or sage butter sauce.
Did you make this recipe?
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Until next time. Keep following, liking, sharing, commenting and cooking, and may your every spoonful be tastier than the last!
