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Cooked purple potato gnocchi with basil pesto on a fork above the serving plate
Olga Kindel

Homemade Purple Potato Gnocchi with Pesto

Handmade purple potato gnocchi with basil pesto. Time: under 1 hour. Yield: up to 8 portions.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 8 servings
Course: Main Dishes
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the gnocchi
  • 1 kg purple potatoes 2.2 lb
  • 300 g all-purpose flour about 2½ cups
  • 1 egg yolk
  • salt a pinch
For my homemade basil pesto
  • 2 cups fresh basil 40 g
  • 1 clove garlic
  • ¼ cup grated Parmesan 25 g
  • ¼ cup toasted pine nuts 35 g
  • ¼–⅓ cup olive oil 60–80 ml
  • salt and pepper to taste

Method
 

  1. I start by boiling the purple potatoes with their skins on. Once tender, I peel and mash them, preferably using a potato ricer.
    Cooked purple potatoes being pressed through a potato ricer
  2. Then I add the flour, egg yolk, and salt, gently mixing everything into a soft dough. Do not overwork it.
    Flour being mixed into the purple potato gnocchi dough
  3. I roll the dough into long ropes, cut them into small pieces, and shape them using my wooden gnocchi board. A fork or your finger works too.
    Purple potato gnocchi being shaped on a wooden gnocchi board
  4. I cook them in gently boiling salted water until they float, then give them another 30–60 seconds.
    Purple potato gnocchi being added to boiling water
  5. For the pesto, blend everything in a food processor, adding olive oil gradually until the desired consistency. Gently toss the gnocchi with fresh pesto, adding a splash of cooking water if needed.
    Parmesan added to basil, pine nuts and garlic in a food processor

Notes

Storage and Freezing

I like to cook these purple potato gnocchi as soon as they are shaped, or freeze them right away. To freeze, arrange the uncooked gnocchi in a single layer on a lightly floured tray, making sure they do not touch. Freeze until firm, then transfer them to an airtight freezer bag or container. For the best texture, use within 2 months.
When you are ready to eat, cook them straight from frozen in gently boiling salted water. There is no need to thaw them first. Work in small batches and allow a little extra cooking time, until the gnocchi float and are cooked through.

Can I Make the Gnocchi Ahead of Time?

Absolutely. I often think freezing is the easiest way to prepare homemade gnocchi in advance. Shape the entire batch and freeze it uncooked, so all you need to do on the day you serve it is bring a pot of water to a boil and make the pesto.

What If the Dough Is Sticky or the Gnocchi Fall Apart?

If the dough feels too sticky or a test gnocchi falls apart in the water, gently add a little more flour, just enough to help the dough hold together. The gnocchi may end up slightly firmer, and that is okay. What matters most is not to overwork the dough. Mix it only until it comes together. The next time, handle it more gently and avoid kneading it like bread dough.