Pesto Gnocchi

First of all, I’d like to say that I am not an expert at the art of pasta making, at all. I just happened to have two leftover potatoes sitting in my fridge, so I thought, “why not make some gnocchi?” Life’s about being spontaneous, right? Anyways, I know this probably isn’t the traditional way of making gnocchi, pasta-wise and sauce-wise.

Now that we’ve got that out of the way, here’s my pesto gnocchi recipe with chickpeas, tomatoes, and greens. Like I said before, this recipe was completely spontaneous – I literally took the ingredients I had in my fridge and whipped this up for dinner.

I also added a contact form on my “contact me” page, so if y’all ever need to contact me, there’s an easier way to so so now. Just fyi :)

Pesto Gnocchi

Whole Wheat Gnocchi

  • 2 medium russet potatoes
  • 1 cup whole wheat flour
  • 1 egg
  • 1 egg yolk
  • pinch of nutmeg
  • 1/4 cup parmesan cheese, plus more for garnish

Pesto Sauce

  • 2 tbsp vegetable oil
  • 2 roma tomatoes
  • 2 cups leafy greens *
  • 1 cup pesto sauce
  • 1/2 cup chickpeas
  1. Place russet potatoes in a pot of cold water, enough to cover. Bring to a boil, then reduce the heat and simmer for 30 minutes or until potatoes are soft (save the water – you can use it to cook the gnocchi later!) Set aside until cool enough to handle. Peel the skins and press through a ricer. Add flour, egg, egg yolk, nutmeg, and cheese, and knead until a dough forms.

  2. Divide dough into 4 equal sections. Roll into 1/2 inch thick logs and cut into 1 inch wide sections. Take each gnocchi and press one side on the tines of a fork, until indentations are formed. Place on a lightly floured baking sheet and repeat on the remaining dough.

  3. Heat a large saucepan to medium heat. Add oil, tomatoes, and greens, until slightly wilted. Add chickpeas, and cook for an additional minute or so. Finally, add the pesto sauce and stir around until combined. 

  4. In the same pot of water used to cook the potatoes, cook about 11-12 gnocchi at a time until the pasta floats to the surface (about 2 minutes). Add the gnocchi into the pesto sauce and toss until incorporated. 

  5. Serve in a bowl with a sprinkle of parmesan cheese. Enjoy!

* I just happened to have a spring green mix in my fridge, but feel free to use anything you have on hand (spinach, arugula, etc.)

What’s your favorite pasta?

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