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Homemade Pesto Gnocchi

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Potato Type: YellowRusset
Prep Method: Boiled


Main Dish

Prep Time

120 Mins

Cook Time

5 Mins


Serves 3-5



Potato Gnocchi

  • 2 lbs. russet potato, baked, peeled and riced
  • ½ lb. yellow potato, peeled and riced
  • 2 Tablespoons whole-milk ricotta
  • 1 whole egg
  • 3 egg yolks
  • 1½ to 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tiny pinch nutmeg


  • 4 cups arugula
  • ¼ cup pepita seeds
  • 1 clove Garlic
  • ¼ cup parmesan cheese
  • 1 cup olive oil


Potato Gnocchi

  1. Combine riced potato, salt and egg. Gradually add flour by rolling the potato/egg mixture over the flour on a cutting board.
  2. Add only enough flour to form a soft dough that is no longer sticky and will hold form. 
  3. Roll out dowel-like pieces or long ropes about as big around as a marker. Cut into ¾-inch pieces and press lightly with back of fork to give ridges on one side. Cook gnocchi in boiling salted water for 2 to 3 minutes or until they float. Oil lightly and cool on sheet pan.


  1. In food processor combine pepita seeds, garlic and cheese and process until finely ground. Add arugula a handful at a time, pulsing in olive oil as needed.
  2. To serve: crisp gnocchi in sauté pan, add halved grape tomatoes, arugula and pesto. Plate and garnish with shaved parmesan.


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