Potato Gnocchi with Arugula Pesto

Image of Rina Oh
Rated 5.0 based on 3 customer reviews
Potato Gnocchi with Arugula Pesto
Potato Gnocchi with Arugula Pesto


  • ½ pound fresh arugula, washed
  • 10 cups water
  • 2 tablespoons salt
  • ¼ cup pine nuts
  • 1 teaspoon garlic powder
  • ½ cup Parmesan cheese
  • ½ cup extra-virgin olive oil
  • 4 large russet potatoes
  • 4 cups all-purpose flour
  • 4 large eggs
  • ¼ teaspoon salt


For best results, we recommend using:


  1. Add salt to water using a large pot and bring to a roiling boil. Cook the arugula until it is very tender for about 4 minutes. Remove from the water by straining it. Run the arugula under cold water to cool down. Form arugula into a ball and squeeze out excess water until most of the liquid is removed.
  2. Chop arugula on a cutting board into small chunks.
  3. Transfer arugula, pine nuts, garlic powder and parmesan into a food processor or mixer. Pulse for 30 seconds, then use low blending mode and allow to break down for 1 minute. Add the olive oil very slowly while the processor is on until it is completely blended in; this should take 1 to 2 minutes. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
  4. Transfer pesto into a small container and reserve for later.
  5. Bake potatoes in the oven for 1 hour until a fork easily cuts through; remove from oven and peel the skin using your fingers or a vegetable peeler. Using a potato ricer, pass the potatoes through.
  6. Add flour with a pinch of salt into a mixing bowl; make a well in the center; add eggs and mix with a fork in the center of the flour mixture; add potato into the center and mix it into the egg mixture. Slowly incorporate the flour on the edges of the potato and egg mixture using your fingers. Keep moving in the direction of a wave until all the flour is incorporated; transfer dough into a flat surface. Flour the surface and knead the dough for about 10 minutes.
  7. Divide the dough into 8 parts and roll out long cylinders using your hands. It should be ½ inche thick; cover the rest of the dough when not in use.
  8. Take a fork or a pastry cutter and slice into ½ inch pieces; flour each piece generously. You can leave the gnocchi this way and cook it at this point or use pasta tools to create lines. You can use a fork as well to push down on each piece to create dents. The dents and lines absorb the flavor of sauces in pasta; continue until all the gnocchi is made.
  9. Bring a large pot of salted water to a roiling boil and cook gnocchi for 4 minutes; remove from the water, transfer to a bowl and dress with the pesto. Divide into 8 bowls and garnish with fresh Parmesan cheese.
Mealthy tip:

Always look for ways to maximize your time! You can make multiple batches of pesto and keep them in the freezer for up to 3 months. The gnocchi can also be made ahead of time. Spread the finished dumplings on a parchment paper-lined baking sheet and freeze. Once completely frozen, transfer to a covered container and freeze until ready to cook.


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

Delicious gnocchi that has a kick to it with the pesto. We added cut up, grilled chicken breast to ours.

Image of Greg Jones

Greg Jones says:

This was a really excellent dish. It's a great Sunday dinner dish. The gnocchi was delicious and perfect in texture. I also really liked the arugula pesto, it's a nice alternative to pesto.

Image of Chaz Norwood

Chaz Norwood says:

Don’t like gnocchi so swapped that out and used pasta instead. I’m pesto obsessed right now so this recipe was perfect.