Peruvian Potato Gnocchi with Creamy Pesto Sauce

Homemade potato gnocchi made with Peruvian potatoes and served with a creamy pesto sauce. A delicious and comforting Italian-Peruvian fusion dish.

Prep Time

20 minutes

Total Time

50 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.51/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Italian

Mood:

Comfort Food

Ingredients

Servings

1kgPeruvian Potatoes (yellow or purple)(Yukon Gold or Inca Gold potatoes are good substitutes)

£2.50

200gAll-purpose Flour(Start with less, add more as needed. Type '00' flour also works well.)

£0.25

1Egg(Large)

£0.30

1tspSalt(To taste)

£0.01

0.3tspNutmeg(Freshly grated, optional)

£0.05

2cupsFresh Basil Leaves(Packed)

£2.00

0.3cupPine Nuts(Toasted lightly)

£1.75

2Garlic Cloves(Medium size)

£0.10

0.5cupParmesan Cheese(Grated, plus more for serving)

£1.50

0.3cupOlive Oil(Extra virgin)

£0.75

0.5cupHeavy Cream(Adds richness, can substitute with milk or half-and-half for a lighter sauce)

£0.80

To tasteSalt(For sauce)

£0.01

To tasteBlack Pepper(For sauce)

£0.01

Total Cost

£10.03

£2.51 per serving

Instructions

1.
**Prepare the Potatoes:** Preheat oven to 400°F (200°C). Bake the potatoes until soft, about 45-60 minutes depending on size. Alternatively, boil the potatoes in their skins until tender. Let cool slightly.
2.
**Make the Gnocchi Dough:** While the potatoes are still warm, peel them and pass them through a potato ricer (or mash thoroughly with a fork, ensuring no lumps). Place the mashed potatoes on a clean work surface and make a well in the center.
3.
Add the egg, salt, and nutmeg to the well. Gradually incorporate the flour into the potato mixture, starting with less and adding more until the dough comes together. Be careful not to overwork the dough, as this will make the gnocchi tough. It should be soft and slightly sticky.
4.
**Shape the Gnocchi:** Lightly flour your work surface. Divide the dough into portions. Roll each portion into a long rope about 1/2 inch (1 cm) thick. Cut the rope into 1-inch (2.5 cm) pieces.
5.
Optional: Roll each piece over the tines of a fork to create ridges. This helps the sauce cling to the gnocchi.
6.
**Cook the Gnocchi:** Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They are cooked when they float to the surface, about 2-3 minutes. Remove the gnocchi with a slotted spoon and set aside.
7.
**Make the Pesto:** Combine the basil, pine nuts, garlic, and Parmesan cheese in a food processor. Pulse until finely chopped. Slowly drizzle in the olive oil while the food processor is running until a smooth paste forms.
8.
**Make the Creamy Sauce:** In a skillet, gently warm the pesto over low heat. Stir in the heavy cream, salt, and pepper. Simmer for a few minutes until the sauce thickens slightly.
9.
**Combine and Serve:** Add the cooked gnocchi to the skillet with the creamy pesto sauce. Toss gently to coat. Serve immediately, garnished with extra Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (450g)

725 kcal / 3033 kJ

Carbs

64g

25% of RDA

Fat

45g

64% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Use high-starch potatoes for best results. Peruvian potatoes have a great texture and flavor, but other varieties like Yukon Gold can be used as well.

Don't overwork the dough! Overworking the dough will develop the gluten and make the gnocchi tough. Add only enough flour until the dough comes together.

Cook the gnocchi in batches to prevent them from sticking together.

Adjust the amount of cream in the sauce to your liking. For a lighter sauce, use milk or half-and-half.

Cooking Equipment

Large pot

Potato ricer (optional)

Large bowl

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Use high-starch potatoes for best results. Peruvian potatoes have a great texture and flavor, but other varieties like Yukon Gold can be used as well.

Don't overwork the dough! Overworking the dough will develop the gluten and make the gnocchi tough. Add only enough flour until the dough comes together.

Cook the gnocchi in batches to prevent them from sticking together.

Adjust the amount of cream in the sauce to your liking. For a lighter sauce, use milk or half-and-half.

Peruvian Potato Gnocchi with Creamy Pesto Sauce

Ingredients

Instructions