Gnocchi with Sage Pesto


Everyday Vegetarian

Published by St Martin's Griffin

Gnocchi with Sage Pesto
This image courtesy of iStock: Silberkorn




Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Five Ingredients or LessYes


Taste and Textureherby, nutty

Type of Dishfresh pasta, pasta, sauces


  • 2 1/4 pounds potatoes
  • 1 large egg
  • Salt and freshly ground black pepper
  • 2 1/2 cups all-purpose flour
  • 1/2 cup hazelnuts
  • 2 1/2 ounces fresh spinach
  • 2 cloves garlic
  • 1/3 cup olive oil
  • 10 fresh sage leaves
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper


  1. Boil the potatoes in their skins until tender. Drain, let cool slightly, then peel away and discard the skins. Beat the egg. Mash the potatoes with the egg and seasoning. Transfer to a large mixing bowl and stir in 1 1/2 cups of the flour. Turn the mixture onto a floured work surface or board. Gently knead the dough, gradually bringing in the remaining flour. This should only take a minute or two, don't overwork the dough. Divide the dough into four pieces and gently roll each one into a sausage shape. Cut into 1-inch pieces and refrigerate on a floured tray until needed.

  2. To make the pesto, toast the hazelnuts in a dry pan for two minutes, and let cool completely. Put the nuts in a food processor with the fresh spinach, garlic, and half of the olive oil. Process to a rough paste, using the pulse function, gradually adding the remaining oil. Add the sage leaves and nutmeg, and pulse to combine. Season with salt and pepper.

  3. Bring a 4- quart pan of salted water to a boil. Drop the gnocchi into the water, working in small batches so that the temperature of the water does not fall. The gnocchi is cooked when it rises to the surface. Scoop it out with a slotted spoon and serve immediate with the sage pesto.


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