A creamy flavorful basil pesto sauce coats freshly made potato gnocchi, soft as a cloud. A delicious meal which take some time to make but it's definetely worth all the effort.
Boil the potatoes until they become tender enough to easily pierce with a fork (about 20-30 minutes, depending on the size).
Drain, peel and mash the potatoes with a potato ricer in a large bowl, then add a pinch of salt and the flour when they are still warm (overwise they'll become sticky). Mix well until you get a nice soft non-sticky dough.
Take a piece of dough and roll it with your palms on a wooden board dusted with flour, to get a long roll thick less than an inch. Keep the surface and the dough smooth with flour to prevent stickiness.
Now with a dough-cutter cut the gnocchi into about ½ inch chunks. Roll them on a fork or on a gnocchi board to give them the classic striped texture, then let them rest on a clean towel dusted lightly with flour.
Make the Basil Pesto
In a food processor, add the basil leaves, Parmigiano cheese, pine nuts, garlic clove, and salt, then pulse a few times until it’s all finely minced.
Add a few tablespoons of olive oil and pulse again. Repeat a few times until you get a creamy consistency.
Finally, add the cream and mix well to incorporate. Set aside.
In a large pot bring to boil salted water and toss the gnocchi one by one so they won't stick to each other. Scoop them out as soon as they float to the surface. It will take about 1-2 minutes to cook.
In a bowl, mix the gnocchi with the basil pesto and serve immediately.
Video
Notes
You can make the basil pesto in advance and store it in an air-tight container in the fridge for 2-3 days.You can also make the gnocchi in advance, but in that case, I recommend freezing them as they would stick together in the fridge. Place them distanced on a plate lined with parchment paper and in the freezer for about 1 hour, then transfer them into a freezer bag for up to 3 months. Toss in boiling water directly without thawing and scoop them out as soon as they float.