Gnocchi with Pesto Masterclass with Giuseppe Crupi

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts and sunflower seeds are more affordable while still providing a nutty flavor.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in calories, while Pecorino is often less expensive.

Roast potatoes until soft and let them cool.

In a bowl, combine cooled roasted potatoes, 1 egg, 250 grams of flour, salt, pepper, and parsley.

Gently mix the ingredients together without overworking the dough.

Form the dough into a ball and divide it into smaller pieces to shape the gnocchi.

Shape each piece into small balls, then use a fork or gnocchi board to create ridges.

Prepare the pesto by adding garlic and pine nuts to a mortar and pestle, then crush them together.

Gradually add basil and continue to crush, adding olive oil slowly to achieve a creamy texture.

Optionally, add a bit of boiling water to the pesto for a smoother consistency.

Cook the gnocchi in salted boiling water until they float, then drain.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens