Authentic Homemade Gnocchi Pesto

Ah, gnocchi, pasta’s eclectic cousin. All the way from Northern Italy, these little potato dumplings originated in the Veneto region. A chance invention because the weather suits potato cultivation just perfectly there. To add to the cuteness, the term "gnocchi" actually comes from the Venetian dialect word "gnoccho," meaning knuckle. Why? Well, gnocchi, when made correctly, is shaped like animal knuckles. Quite the visual, isn't it?

As a primo piatto or first course, gnocchi sure steals your attention. You'll often see it paired with a fresh tomato sauce or mingling with some delicious pesto. Now, getting the perfect gnocchi texture takes a bit of practice, but I’m sure if you start now you could master it in no time! 

Got the Pesto fever? Check out this Pesto bruschetta recipe!

Cheesy Goodness Straight from Genoa 

Pesto is a truly simple and exquisite condiment that has been passed down through generations by Italian elders. It actually comes from Genoa and finds etymological roots in the word “pestare” meaning “to pound” or “to beat”. Traditional pesto does involve some beating as it is made by putting in garlic, basil, nuts, Parmesan cheese, and olive oil in a mortar and pestle.For you and I though, a mixer or blender works just fine too.

For some authentic Italian goodness, you can also give Chilzo sauces a try!

The Beauty of Authentic Pesto

Authentic and a notch up from everything else on the market, Chilzo’s Pesto sauce is made with vegetarian Parmesan cheese, ensuring it's free from beef rennet(which is not as common as you’d think). Chilzo’s Pesto Sauce also contains high-quality walnuts that grant it a luxurious creamy taste, instead of using cheaper substitutes like cashews or peanuts that beat the authenticity right out of it.  

We also take pride in using Genovese basil, sourced from the very land of this sauce's origin, ensuring an unparalleled level of authenticity. With no added sugar or any other additives, our pesto remains clean, healthy, and packed with flavours that stay true to its Italian heritage. 

I know pesto pairs perfectly well with sandwiches and pasta, no doubt about it. But let’s try something new and team it up with gnocchi, pasta’s cooler cousin, and a total game-changer!
Keep scrolling for a super easy recipe that's absolutely worth trying out.

Onto the Recipe!

• 4 medium-sized potatoes
• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt

1. Boil the potatoes, and let them cool slightly. No need to play hot potatoes with them.
2. Peel the potatoes while they're still warm and mash mash mash! And allow them to cool completely.
3. Once cooled, place the mashed potatoes on a clean, floured surface. Add salt.
4. Gradually add the flour, about ½ cup at a time, kneading the mixture gently until a soft dough forms. Take lessons from your cat, if knead be.
   Note: Be careful not to overdo it as this can make the gnocchi dense.
5. Divide the dough into several portions. Roll each portion into a long rope, about ¾ inch (2 cm) thick.
6. Use a sharp knife to cut the ropes into 1-inch (2.5 cm) pieces.
   Note: You can use the tines of a fork to create ridges on the gnocchi for some added texture.
7. To cook the gnocchi, bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot, it's not the Mumbai local!
8. Cook until the gnocchi floats to the surface (usually takes about 2-3 minutes.)
9. Use a slotted spoon to remove them and transfer them to a bowl.

Homemade gnocchi is a delightful pasta alternative and tastes fantastic with various sauces.

Now that all the heavy lifting is done, onto the Gnocchi Pesto recipe!

• Gnocchi
• Chilzo's Pesto sauce 
• ½ cup grated Parmesan cheese
• ½ cup extra-virgin olive oil
• Salt and pepper to taste
• Optional: cherry tomatoes, sliced for garnish

1. In a pan, heat a tablespoon of olive oil over medium heat. Add the cooked gnocchi to the pan and sauté for a few minutes until they start to turn golden brown. We’re talking about a perfect Tuscan tan, folks.
2. Add Chilzo’s Pesto sauce to the pan with the gnocchi. Stir gently to coat the gnocchi evenly with the pesto. Cook for another minute or two until everything is heated through.
3. And Voila! Your gnocchi pesto is done.
4. Add some (a lot) of parmesan cheese on top.
   Note: Garnished with sliced cherry tomatoes for extra flavour and colour.
5. Plate the gnocchi and enjoy your delicious homemade Gnocchi with the Chilzo’s Pesto Sauce!