Pesto Gnocchi Recipe

I’m always looking for ways to make weeknight dinners feel a little more special without adding extra stress. This homemade pesto gnocchi recipe is a total game-changer, taking cozy potato gnocchi to the next level by stuffing it with a creamy mozzarella core that melts in your mouth when cooked. While it looks fancy, we’ll guide you through making this impressive dish from scratch with simple steps that guarantee tender gnocchi every time. This is truly a perfect family meal for when you want something comforting, special, and incredibly flavorful. The combination of tender potato gnocchi, savory filling, and fresh pesto is simply irresistible.

Ingredients

For the Gnocchi Dough

• 700g (1.5 lbs) russet or Yukon Gold potatoes: Use starchy varieties for the best consistency. Avoid waxy potatoes, as they result in sticky gnocchi.
• 200g (1 ¾ cups) ’00’ flour, plus more for dusting: ’00’ flour provides a light texture, but standard all-purpose flour works if that’s what you have in the pantry.
• 1 large egg yolk (about 18g): Adds richness and helps bind the gnocchi without making them tough.
• 5g (1 teaspoon) fine sea salt: Enhances the potato flavor.

For the Mozzarella Filling

• 120g (1 cup) low-moisture mozzarella, finely shredded: Low-moisture mozzarella is essential for a clean melt inside the gnocchi without releasing excess liquid.
• 60g (¼ cup) ricotta cheese: Adds a creamy softness to the mozzarella core. (If you prefer a stronger flavor, you can swap this for goat cheese.)
• 0.5g (pinch) freshly grated nutmeg: Enhances the flavor profile of the potato gnocchi and filling.
• 1g (¼ teaspoon) fine sea salt: Seasoning for the filling.

For the Basil Pesto

• 60g (2 cups, packed) fresh basil leaves: The heart of a vibrant pesto gnocchi recipe. Choose unblemished, fresh leaves for the best flavor.
• 30g (¼ cup) pine nuts: Toasting them gently before blending provides a deeper, nuttier flavor. (Walnuts or almonds are good, affordable swaps if you don’t have pine nuts.)
• 2 medium (10g) garlic cloves, peeled: Adjust to taste based on your preference for a sharper or milder garlic flavor.
• 50g (½ cup) hard grating cheese, finely grated: Use hard grating cheese (like Pecorino Romano) for a sharper taste or Parmigiano-Reggiano for a milder, nuttier flavor.
• 120ml (½ cup) extra virgin olive oil: Use quality extra virgin olive oil for a vibrant, fruity flavor in the pesto.
• 15ml (1 tablespoon) fresh lemon juice: Cuts through the richness of the pesto and brightens the overall flavor.
• 2g (½ teaspoon) fine sea salt and 0.5g (¼ teaspoon) freshly ground black pepper: Seasoning for the pesto, to taste.

Instructions

1. Prepare the potatoes for the gnocchi base

   Wash and boil the potatoes in their skins until very tender (about 20-30 minutes), ensuring they are easily pierced with a fork. Drain the hot potatoes and peel them immediately while they are still hot. Pass the peeled potatoes through a potato ricer or mash thoroughly until completely smooth. Spread the riced potatoes on a clean surface or large baking sheet to cool slightly for 10 minutes to allow moisture to escape; this prevents sticky gnocchi.

2. Make the gnocchi dough

   Gather the cooled, riced potatoes into a mound on a clean work surface lightly dusted with flour. Create a well in the center and add the 200g (1 ¾ cups) flour, 1 large egg yolk, and 5g (1 teaspoon) salt. Gently use a bench scraper or your hands to fold the ingredients together, incorporating the flour from the edges; knead very lightly for just 1-2 minutes until a shaggy dough forms. If the dough feels dry or isn’t coming together, add a tiny splash of water (1-2 teaspoons), but be careful not to overmix, as this will result in tough, dense gnocchi.

3. Prepare the mozzarella filling

   In a small bowl, combine the shredded low-moisture mozzarella, ricotta cheese, freshly grated nutmeg, and 1g (¼ teaspoon) salt. Mix these ingredients thoroughly until evenly distributed. Set the filling aside while you form the gnocchi.

4. Form the mozzarella-filled gnocchi

   Lightly dust your work surface with flour. Take a portion of the gnocchi dough and roll it into a rope approximately 2.5 cm (1 inch) in diameter; cut the rope into 2.5 cm (1 inch) pieces. Flatten each piece into a small disc, about 5 cm (2 inches) wide. Place about 0.5 teaspoon of the mozzarella filling in the center of the disc, then carefully pinch the edges together to completely seal the filling inside. Gently roll the sealed dough between your palms to form a smooth oval shape. Arrange the finished gnocchi on a lightly floured baking sheet to prevent sticking.

5. Make the basil pesto

   In a food processor, combine the basil leaves, pine nuts, garlic, 50g (½ cup) hard grating cheese, 2g (½ teaspoon) salt, and 0.5g (¼ teaspoon) black pepper. Pulse the ingredients until coarsely chopped. With the motor running, slowly drizzle in 120ml (½ cup) extra virgin olive oil and the 15ml (1 tablespoon) fresh lemon juice until the pesto reaches a smooth but still textured consistency. Taste and adjust seasoning with additional salt or lemon juice if needed.

6. Cook the gnocchi

   Bring a large pot of heavily salted water to a rolling boil. Carefully add the gnocchi in batches to avoid overcrowding the pot, which can lower the water temperature and make the gnocchi soggy. Cook for 2-3 minutes, or until the gnocchi float to the surface and are tender through. Use a slotted spoon to transfer the cooked gnocchi directly into a large bowl.

7. Finish and serve the pesto gnocchi recipe

   Add the prepared basil pesto to the bowl with the cooked gnocchi. Gently toss until all the gnocchi are evenly coated in the vibrant green sauce. Serve immediately in wide, shallow pasta bowls, perhaps with a garnish of extra grated cheese and fresh basil leaves. The finished pesto gnocchi recipe should be eaten right away while the cheese core is still melted.

Tips for Perfect Homemade Pesto Gnocchi

• Don’t overwork the dough: The key to tender gnocchi is minimal kneading. Mix the dough just long enough for it to come together, about 1-2 minutes. Overworking it develops gluten, making the gnocchi tough and dense instead of soft and pillow-like.
• Keep the potatoes warm while ricing: Ricing potatoes immediately after boiling and while still hot allows excess moisture to evaporate. This means you need less flour, resulting in a lighter, more tender gnocchi.
• Seal the filling completely: When forming the stuffed gnocchi, make sure every edge is firmly pinched together to create a tight seal. If the seams open during cooking, the cheese filling will leak out, leaving you with less flavorful gnocchi and a messy cooking pot.
• Use fresh ingredients for the pesto: The quality of the basil and extra virgin olive oil dramatically impacts the final flavor of this pesto gnocchi recipe. Choose vibrant, unblemished basil leaves and high-quality extra virgin olive oil for the best taste.

Make-Ahead, Storage, and Freezing Instructions

• To make ahead: Formed gnocchi can be made up to 4 hours in advance and stored on a lightly floured baking sheet in the refrigerator. Loosely cover them with plastic wrap to prevent them from drying out or sticking together.
• To freeze gnocchi: Arrange the raw, formed gnocchi in a single layer on a parchment-lined baking sheet. Freeze solid (about 2 hours), then transfer them to an airtight container or freezer-safe bag. Cook the gnocchi directly from frozen, adding an extra minute or two to the boiling time.
• Storing leftovers: Store cooked pesto gnocchi in an airtight container in the refrigerator for 3-4 days. For reheating, gently warm leftovers in a pan over medium heat with a little olive oil or in the microwave.

Variations and Serving Suggestions

• Add protein: Sautéed chicken sausage or grilled chicken strips pair perfectly with the vibrant pesto and rich gnocchi for a complete meal. For a vegetarian option, pan-fry some chickpeas or add white beans for a high-protein boost.
• Boost the vegetables: Cherry tomatoes burst with flavor when cooked slightly in the pan before tossing with the gnocchi. Roasted red bell peppers or sautéed spinach also add great color and nutrients to this family-friendly meal.
• Shortcut option: While this recipe details homemade gnocchi, you can save significant time on busy weeknights by substituting high-quality store-bought gnocchi. Follow the package instructions for cooking and then add the homemade pesto. I often use this shortcut to get this healthy meal on the table fast for my family.

FAQs

Can I use store-bought pesto instead of making my own?

Yes, for a quick weeknight shortcut, use about 1 cup of quality store-bought pesto for this recipe. However, fresh homemade pesto adds a much brighter flavor that perfectly complements the rich, homemade gnocchi.

What other cheeses can I use for the filling?

Provolone or fontina can be used in place of mozzarella. Ensure the cheese is shredded and low-moisture so it melts cleanly inside the gnocchi.

Why did my gnocchi fall apart when boiling?

This usually happens if the dough was too soft due to excess moisture or if it was handled too roughly during forming. Ensure the potatoes cool and lose moisture before adding flour, and avoid overmixing the dough.

Is it okay to make gnocchi without a potato ricer?

Yes, but a ricer is highly recommended for creating light, fluffy gnocchi with minimal effort. If you don’t have one, thoroughly mash the potatoes until no lumps remain, but be careful not to overwork the potatoes.

How do I keep my pesto from turning brown when storing it?

To prevent oxidation, store pesto in an airtight container in the refrigerator, then pour a thin layer of olive oil over the top before sealing. I always make sure the oil creates a barrier to keep the green color vibrant and protect the freshness of the pesto gnocchi.

What is the best way to reheat leftovers?

Gently warm the leftovers in a pan over medium heat with a splash of water or olive oil to prevent drying out and to refresh the sauce. Reheating in the microwave can sometimes make the pesto gnocchi tough.

Conclusion

This stuffed pesto gnocchi recipe transforms a classic comfort food into a truly unforgettable meal that families will ask for again and again. The combination of tender potato gnocchi, savory filling, and fresh pesto is simply irresistible.

Pin this healthy, family-friendly recipe for your next dinner idea and share a picture when you try it!

pesto gnocchi recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emily Madona
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Homemade potato gnocchi stuffed with a creamy mozzarella filling, tossed in fresh basil pesto. This impressive dish offers a comforting and flavorful weeknight meal.

---

Ingredients

Scale 1x2x3x

• For the Gnocchi Dough:
• 700g (1.5 lbs) russet or Yukon Gold potatoes
• 200g (1.75 cups) ’00’ flour, plus more for dusting
• 1 large egg yolk (about 18g)
• 5g (1 teaspoon) fine sea salt
• For the Mozzarella Filling:
• 120g (1 cup) low-moisture mozzarella, finely shredded
• 60g (0.25 cup) ricotta cheese
• 0.5g (pinch) freshly grated nutmeg
• 1g (0.25 teaspoon) fine sea salt
• For the Basil Pesto:
• 60g (2 cups) fresh basil leaves, packed
• 30g (0.25 cup) pine nuts (or walnuts)
• 2 medium (10g) garlic cloves
• 50g (0.5 cup) hard grating cheese, finely grated (Pecorino Romano or Parmigiano-Reggiano)
• 120ml (0.5 cup) extra virgin olive oil
• 15ml (1 tablespoon) fresh lemon juice
• 2g (0.5 teaspoon) fine sea salt
• 0.5g (0.25 teaspoon) freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Potatoes for Dough: Wash and boil potatoes in their skins until very tender, about 20-30 minutes. Drain and peel immediately while hot. Pass the potatoes through a ricer or mash thoroughly until smooth. Spread riced potatoes on a surface to cool for 10 minutes to allow moisture to escape.
2. Form Gnocchi Dough: Create a mound of cooled potatoes on a lightly floured work surface. Make a well in the center and add the flour, egg yolk, and salt. Use a bench scraper to fold ingredients together and gently knead for 1-2 minutes until a shaggy dough forms. Do not overmix.
3. Make Mozzarella Filling: In a small bowl, combine shredded mozzarella, ricotta cheese, nutmeg, and salt. Mix thoroughly until evenly distributed and set aside.
4. Form Stuffed Gnocchi: Roll a portion of dough into a 1-inch thick rope; cut into 1-inch pieces. Flatten each piece into a 2-inch wide disk. Place about 0.5 teaspoon of filling in the center, pinch the edges together to completely seal, and roll into a smooth oval shape. Arrange finished gnocchi on a lightly floured baking sheet.
5. Prepare Basil Pesto: In a food processor, combine basil, pine nuts, garlic, grating cheese, salt, and pepper. Pulse until coarsely chopped. While running, slowly drizzle in olive oil and lemon juice until the pesto reaches a smooth consistency. Adjust seasoning if necessary.
6. Cook Gnocchi: Bring a large pot of heavily salted water to a boil. Carefully add gnocchi in batches. Cook for 2-3 minutes, until the gnocchi float to the surface and are tender. Use a slotted spoon to transfer cooked gnocchi to a large bowl.
7. Finish and Serve: Add the prepared basil pesto to the bowl with the hot gnocchi and gently toss until evenly coated. Serve immediately, garnished with extra grated cheese and fresh basil.

Notes

To achieve tender gnocchi, avoid overworking the dough during mixing. Make sure potatoes are hot when ricing to release excess moisture, resulting in a lighter texture. Ensure the edges of the stuffed gnocchi are completely sealed before cooking to prevent the filling from leaking out.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 680 kcal
• Sugar: 4 g
• Sodium: 750 mg
• Fat: 48 g
• Saturated Fat: 15 g
• Unsaturated Fat: 33 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 18 g
• Cholesterol: 65 mg