The Hirsch’s potato gnocchi with basil ppesto is a tender, homemade gnocchi dish served with fragrant, fresh pesto. The perfect marriage of fluffy, pillowy gnocchi and the vibrant, herby richness of pesto sauce. This dish is a comforting yet fresh and light option that’s sure to impress any pasta lover. With tender potato gnocchi made from scratch and topped with a creamy, aromatic vegan basil pesto, it’s a celebration of Italian flavors in every bite. This simple, yet incredibly satisfying dish can be made forany occasion, from a casual weeknight meal to a special dinner with friends or family.
Serves 4
Ingredients:
- 3 large potatoes
- 1 banana, mashed
- 5ml coarse salt
- 500ml all-purpose flour (plus extra for kneading and dusting)
- Basil pesto (store-bought or homemade)
- Fresh basil leaves, for garnish
Instructions - Steam the potatoes: Fill a large pot with about 2 inches of water and set a steamer basket inside. Bring to a boil over high heat, then add the potatoes, cover, and steam for 45 minutes, or until fork-tender.
- Prepare the potatoes: Once the potatoes are cooked, drain them and allow them to cool slightly. Peel off the skins using a towel to hold them, then pass the potatoes through a ricer. Spread them on a baking sheet to cool completely.
- Make the gnocchi dough: Transfer the riced potatoes to a clean work surface. Mix the mashed banana and salt, then sprinkle over the potatoes. Gradually add flour, starting with 125ml at a time, until the dough comes together.
- Knead the dough: Work the dough by hand, kneading for about 4 – 5 minutes until it’s smooth and elastic. If it feels sticky, sprinkle in more flour.
- Form the gnocchi: Divide the dough into 4 – 6 pieces. Roll each piece into a rope about 10mm in diameter, then cut into 20mm pieces. Roll each piece against the tines of a fork to create ridges. Place the gnocchi on a floured baking sheet and cover with plastic wrap if not cooking immediately.
- Cook the gnocchi: Bring a large pot of salted water to a boil. In batches, add the gnocchi to the pot and cook until they float to the surface, about 2 minutes. Remove with a slotted spoon and set aside to drain.
- Serve: Toss the cooked gnocchi with basil pesto and garnish with fresh basil leaves. Serve immediately.