tasty recipes
Gnocchi in pesto

pinenut pesto potato pasta
  • 1 kg potato
  • 0.5 egg
  • ~300 g flour
  • 2 tsp salt
  • 50 g basil
  • 2 garlic (cloves)
  • 3 tbsp pine nuts
  • 2 tbsp parmigiano reggiano (grated)
  • 100 ml olive oil
  • 2 tsp salt


Boil whole, unpeeled potatoes until soft, 30-60 minutes.

Drain potatoes and let cool for a few minutes.

Peel potatoes while still warm.

Mash potatoes with fork tines.

Alternatively, press through a potato press.

Beat egg with fork or whisk.

Combine flour, egg, salt, and potato.

Combine into a dough, kneading a bit, but allow it to remain sticky.

Dust a work surface with flour.

Roll potato mixture into a long log, 2-3cm wide.

Use as much flour as necessary to prevent it from sticking, which is quite a bit.

Slice log into 2-3cm thick pastas.

Optinoally, roll each pasta across the tines of a fork to make ridges.

The ridges carry the sauce, so this is not a bad idea.

Drop into a pot of boiling water and boil for 2 minutes.

Alternatively, flour well and freeze.


Smash everything except oil together in a mortar.

Add the oil.