🍽 Authentic Italian Gnocchi with Fresh Basil Pesto – Easy Homemade Recipe
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Learn how to make authentic Italian potato gnocchi from scratch (gnocchi di patate) served with a vibrant, homemade fresh basil pesto sauce. This step-by-step Italian cooking tutorial walks you through each stage — from preparing the potatoes to shaping soft, fluffy gnocchi — so you can enjoy restaurant-quality pasta at home.
Perfect for a cozy family dinner or a special Italian night, this dish combines the comfort of traditional Italian food with the freshness of homemade pesto.✨
🛒 Ingredients – Gnocchi (Serves 4)
1 kg (2.2 lbs) russet potatoes
250 g (2 cups) all-purpose flour (plus extra for dusting)
1 egg
1 tsp salt
🌿 Ingredients – Basil Pesto
2 cups fresh basil leaves (packed)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (or walnuts)
1/2 cup freshly grated Parmesan cheese
2 garlic cloves
Salt & pepper to taste
👩🍳 Preparation Steps
1️⃣ Boil & Mash Potatoes: Cook whole, unpeeled potatoes until tender. Peel while warm and mash until smooth.
2️⃣ Form the Dough: Add flour, egg, and salt. Mix gently until a dough forms — avoid overworking.
3️⃣ Shape the Gnocchi: Roll dough into ropes, cut into small pillows, and optionally press with a fork to create ridges.
4️⃣ Cook Gnocchi: Drop into salted boiling water. They’re ready when they float (about 2–3 minutes).
5️⃣ Make the Pesto: Blend basil, olive oil, pine nuts, Parmesan, and garlic until smooth. Season to taste.
6️⃣ Combine & Serve: Toss warm gnocchi with pesto, garnish with extra Parmesan, and serve immediately.
📌 Chapters
0:00 Intro – Italian Gnocchi with Basil Pesto
0:40 Ingredients Overview
1:15 Boiling & Mashing Potatoes
2:05 Making the Gnocchi Dough
3:10 Shaping Gnocchi
4:25 Cooking Gnocchi to Perfection
5:05 Making Fresh Basil Pesto
6:00 Tossing & Serving
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[Music] Hello everyone. Welcome back to my cooking channel. Today I’ll be cooking Italian potato pasta. So from scratch. So we will need potato, flour, egg, and for the uh basil pesto. We need uh basil, lemon juice, garlic, pine nuts, panapadana cheese, and olive oil. All right, we’ll start with the dough. [Music] All right, the dough looks good. It’s not too uh soft and it’s not too dry and not so wet. All right, so it looks good. So, we shouldn’t be kneeling too long. So, we don’t want to overdo it. So, that should be enough. So, now I’m going to roll nice long sausage from the dough. Okay. And then we’ll just split it in two to create our beautiful noisy. I hope Italian is not going to hate me for presentation. All right, that’s about it. And now we’ll just split it in two [Music] like that. So put little bit more flour and just keep rolling nice and round. Okay, looks good. Huh? And just make sure they kind of equal not fatter or skinnier in in some areas. Okay. And they look good to me. And now we’ll just cut Okay. So now I’m going to roll them from each side in the flower like that. Like that. And we’ll form shape of the so we could make like nice lines. This is just for the sauce to stick in it. Or just make an indent with your finger. Both looks absolutely normal. All right. I’m going to continue doing it different shapes. Just go with the process. I love working with the it’s so fun. It’s not always coming out very good, but uh the process is absolutely uh enjoyable. All right. All right. So, water is boiling and yolk is ready. Now we’re just going to boil them and uh they will uh be cooking until they all uh start going up and they they will be ready. And while they’re cooking we will prepare basil pesto. [Music] Now is the most important part is almost ready. They floating up and we’re going to create the beautiful basil pesto. M smells just absolutely amazing. So we’ll need basil, garlic. [Music] So we will need pine nuts. We will need [Music] Paragana cheese, [Music] olive oil. [Music] Yep. Never too much. And lemon juice. So, let’s see. [Music] All right. It’s coming out so beautiful. Wow. Look at this gorgeous pasta. [Music] Oh my god. Absolutely delicious. Um I must notice I use not a regular parmesan. I use granap padana cheese. It’s more um I would say it’s slightly bitter, a little bit more salty. So that’s why it gives gives different taste to this uh pesto and it’s more expensive. All right, let’s check ours. All right, let’s get them out. Look at this babies here. So nice. [Music] If I would be Italian, I would say gorgeo, [Music] but I would just say gorgeous. Okay. All right. So now We’re going to marry them together. Look at this amazing stuff here. This beautiful, beautiful food and all the colors and aroma and textures. Just absolutely mind-blowing. All right, I don’t want to waste any of this val valuable stuff. Still have to scratch everything to the last drop. All right. Let’s see. Okay. And this is what you call home cooking. Look at this. Absolutely. Absolutely gorgeous. All right. Now it’s time to try. It’s a heaven. [Music] So, this is potato with the basil. [Music] [Music]
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