This time we will prepare together gnocchi and pesto. This is one of the Italian dishes that is most known around the world and is prepared in every region of Italy. In Rome gnocchi were made every single Thursday. Romans would say “Giovedì gnocchi e venerdì pesce”… Gnocchi Thursdays and fish for Friday.


– 1 kg potatoes (about 4 potatoes)
– 250 gr flour (1/2 a pound) – for gnocchi dough
– some extra flour to shape gnocchi
– 2 egg yolks
– pinch of salt
– pinch of pepper

– 50 gr (2 oz.) fresh basil leaves
– 30 gr (1 oz.) of pine nuts
– 70 gr (2.5 oz.) of grated parmigiano reggiano
– 200-250 ml (1 cup) of extra virgin olive oil
– Few spoons of heavy whipping cream


Utensils Needed

– Cooking utensils
– Pot
– Cutting board
– Mixing bowl
– Blender or food processor
– Potato ricer or potato masher (if you do not have one you can use a fork or a plate to mash the potatoes)


STEP 1 – start peeling your potatoes and put them to boil. Make sure you cover the potatoes with water but dont put too much water because it will take a long time to boil.
STEP 2 – add a pinch of salt on the potatoes
STEP 3 – take the stem out of the basil. And rinse the basil and dry it with a napkin
STEP 4 – put the basil in blender or food processor. Add the pinenuts and parmigiana and a pinch of black pepper and salt. And olive oil.
STEP 5 – put the flour (the one on the paper bag) on a big board.
STEP 6 – separate the yolks. WE WILL ONLY USE THE YOLKS!!!
STEP 7 – once potatoes are ready, grab another big board and smash them there. You’ll see the steam going up
STEP 8 – add both of the yolks. And mix.
STEP 9 – start adding flour slowly and mix.
STEP 10 – put some water to boil. Add salt in the water.
STEP 11- put 2 or 3 spoons of pesto on your pan and a bit of whipping cream. Add a spoon of boiling water from the gnocchi
STEP 12 – when gnocchi start floating you can put them in the pan. With your gnocchi sauce and let the gnocchi absorb the pesto.