Pesto gnocchi is a popular dish in Italy because it combines gnocchi and pesto sauce, two classic Italian foods. Italy is known for its rich culinary history. There are many dishes from Italy that are loved all over the world. Gnocchi, a traditional Italian pasta made from potatoes and flour, is one of these dishes. When you add the bright, herbaceous flavours of pesto to gnocchi, you get a meal that is hard to resist. In this recipe, we will show you how to make pesto gnocchi in 5 easy steps that will make you feel like you’re in the middle of Italy.

This dish is sure to become a new favourite in your collection of go-to recipes because of how chewy it is and how the fresh herbs and garlic make it smell. Get ready for a taste of Italy that will take you back in your own kitchen. This comfort food staple is from Lombardy, Italy, where the country’s most well-known blue cheese, Gorgonzola, is produced and used to make the sauce. Walnut pesto is used as a garnish, and its earthy aromas and satisfying crunch provide a nice counterpoint to the dish’s thick sauce.

What is Pesto Gnocchi?

Gnocchi are always a topic of conversation among people who like Italian food, who argue about whether or not they are really pasta. Gnocchi are potato dumplings that, when prepared correctly, are so light and fluffy that they almost melt in your mouth. They go well with a variety of sauces, but a classic combination is tomato and pork. Using a little quantity of flour, working the dough as little as possible, and incorporating the other ingredients into the heated potatoes are the secrets to producing perfect gnocchi.

First and foremost, not all potatoes are made equal when it comes to preparing gnocchi: The waxy potatoes grown in the outskirts of Bologna are perfect because they don’t need to be cooked as long as other varieties, such as russets or Idahos; the closest American equivalent is Yukon Gold.

Why Pesto Sauce is Famous in Italy?

Pesto sauce, a well-known Italian condiment, was first created in Genoa, in the Liguria area of Italy. A mortar and pestle are used to mash together fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil to make the sauce. Its excellent flavour and adaptability in the kitchen have made it a culinary staple in Italian households. Pasta, sandwiches, and pizza are just few of the many foods that benefit from pesto sauce’s versatility.

Its historical and cultural relevance also contributes to its widespread acclaim. Pesto sauce has deep roots in Ligurian tradition and has been used in Italian cooking for generations. The famed Genovese basil, produced locally, contributes to the sauce’s distinctive taste and fragrance. Because of its simplicity and speed of preparation, pesto sauce is a staple in many Italian families. Both amateur cooks and professional chefs will appreciate how easy it is to create.

Ingredients

Gnocchi – Gnocchi, a traditional Italian pasta made from potatoes and flour, serves as the dish’s foundation. Its chewy consistency complements the pesto sauce’s robust taste.

Basil – The bright, herbaceous taste of pesto comes from the basil, which is the key component in the sauce that gives the meal its name. In order to get the greatest taste, it is essential to use fresh basil leaves.

Garlic – The strong and savoury flavour of garlic is a nice contrast to the sweet taste of basil in pesto sauce. Garlic also provides a little more flavour.

Nuts – Nut-based pestos, such pine or walnut, are excellent options. Pesto sauce wouldn’t be the same without the nutty taste and smooth consistency provided by the nuts. Adding them to the sauce after they’ve been roasted brings forth their full taste.

Cheese – You can use any kind of cheese from Italy. Gorgonzola and parmigiano reggiano are the most suited cheese for a superb pesto. The cheese helps to thicken the pesto sauce while also contributing a salty and nutty taste to it.

Extra-Virgin Olive Oil – Olive oil is used in pesto sauce because it helps to bind the components together and gives the sauce a silky smooth and creamy consistency. For the finest taste, be sure you use an extra-virgin olive oil of good quality.

Salt and Pepper – These ingredients are necessary for striking a harmonious balance between the tastes that are present in the pesto sauce and realising the sauce’s full potential. Before serving, you should make sure the food is seasoned to your satisfaction.

 Walnut Pesto Gnocchi ( Gnocchi Con Pesto Di Noci )

Recipe by Smit Modi

Course: Main Course, Lunch, Dinner /  Cuisine: Italian /  Difficulty: Easy

Servings

2 servings

Prep Time

5 minutes

Cook Time

10 minutes

Calories

546 kcal

Feel the Bliss of Creamy Walnut Pesto Gnocchi: A Taste of Italy in Every Bite

Ingredients

• 1 pound gnocchi
• 1/4 walnut or pine nuts pesto
• 3 fresh thinly sliced sage leaves
• 1 minced shallot
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 100 grams gorgonzola or parmesan cheese
• 2 grams grated nutmeg
• Salt and Pepper

Directions

1. Fill a big pot with water until it’s about two-thirds full, salt it a lot, and bring it to a boil over high heat.
2. Warm up a medium-sized, heavy pan over low heat. Put in the butter and let it melt while you move the pan around to coat it. Add the shallots and cook, stirring often with a wooden spoon, for about 3 minutes, until they are soft but not browned. Add the sage and cook for 2 minutes while stirring. Stir in the cream, then add the Gorgonzola and nutmeg. Cook, stirring often, until the cheese has melted and a creamy sauce has formed.
3. When the water boils, add the gnocchi and cook them until they float to the top, which takes about 2 minutes for fresh gnocchi and 4 minutes for frozen gnocchi.
4. Drain the gnocchi well, add them to the sauce, and toss them well so they are all covered. Stir the gnocchi and sauce together while cooking for about 2 minutes, then stir in the Parmigiano.
5. Place the gnocchi in shallow, wide bowls. Put a heaping tablespoon of walnut pesto on each serving and serve with a wedge of Parmigiano for grating.

Notes

• Gnocchi may turn up thick and rough if the dough is overworked during the preparation process. Use russet potatoes or any kind of starchy potato for the gnocchi dough. The secret to perfect gnocchi dough is adding just enough flour to keep everything together. If you use too much flour, your gnocchi will be rough and chewy. Gnocchi simply requires a quick boil, until they rise to the top and float. If the gnocchi is overcooked, it will become mushy and fall apart.
• Using freshly prepared pesto sauce is essential to producing high-quality pesto gnocchi. If you are going to use pesto that you got from the store, be sure to choose a brand that has a good reputation and utilises only fresh ingredients.

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Conclusion

Gnocchi with a creamy walnut pesto sauce is a dish that brings back fond memories of Italy. Use fresh, high-quality ingredients, take your time creating the dough, and don’t overcook the gnocchi for the best results. The velvety gnocchi paired with the aromatic, nutty scent of the walnut pesto sauce is a taste explosion that will take you back to a simpler period when food was cooked with love and care. You don’t need to leave your house to experience the flavours of the Mediterranean; this recipe will transport you to the heart of Italy.