Gnocchi Pan Recipe with 3+ Variations of Pesto
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Now I would like to introduce you to my Gnocchi Pan Recipe. A seasonal dish that delights with its simplicity.
In spring I am very excited, then I can go to the forest and collect wild garlic.
Fortunately I don’t have far to go for it. If you can’t collect wild garlic in this time of year, just buy it.
In summer and autumn I switch to basil pesto and in between I process carrot green into a wonderful sauce.
You can prepare the gnocchi for our dish yourself. So only tested quality comes on the plate!
Stay culinary inspired – I hope you enjoy cooking!
Table of Contents
1. Recipe Gnocchi Pan
Gnocchi Pan with 3 Variants Pesto
Cooked, photographed and written down by chef Thomas Sixt.
Simple tutorial for the preparation of a gnocchi pan with 3 different types of pesto.
Gnocchi basic recipe
|500||g||floury potatoes (e.g. Ackersegen or Bintje)|
|150||g||flour (this is also available gluten-free.)|
|10-20||pc||wild garlic leaves (alternatively carrot green or basil)|
|2||tbs||pine nuts (alternatively walnuts, cashews or almonds)|
|2-3||tbs||parmesan (finely grated)|
Gnocchi basic recipe
To make the gnocchi dough, cook floury potatoes as jacket potatoes for about 20 minutes.
Pour off the cooked potatoes, let them evaporate and let them rest over night.
The next day, remove the skin from the tubers.
Place a suitable high saucepan on the stove with about 2 litres of water and add 1 tablespoon of salt.
Bring to the boil.
Now grate the cold potatoes with a tower grater or put them through a potato press.
Pick up the potato mixture with the dough scraper and place in a mixing bowl.
Add the grated potatoes with flour and egg. Season with nutmeg, salt and pepper.
Quickly knead the mixture with your floured hands and form a dough ball.
Sprinkle some flour on a large wooden board and roll sausages as thick as a man’s thumb out of the dough.
From the dough sausages now cut off approx. 1 cm large pieces with a sharp knife.
Either press in the gnocchi pattern with a long fork or roll the dough buttons over the back of the fork.
Put the gnocchi into the boiling water and let them steep for about 2-3 minutes.
Scoop the small dumplings out of the water with a skimmer.
Wild garlic pesto
Clean fresh wild garlic.
Roast the pine nuts dry in a pan.
Crush wild garlic leaves, oil and roasted pine nuts with a hand blender.
Season with salt and pepper.
Put the wild garlic pesto aside.
Finely grate the parmesan.
Heat the clarified butter in a pan.
Add the freshly cooked gnocchi to the pan and lightly toast them.
Remove the pan from the heat and add the wild garlic pesto to the gnocchi.
Lift the dumplings out of the gnocchi pan with a tablespoon and place them on the plate.
Sprinkle the grated Parmesan cheese over the gnocchi and enjoy!
2. Calories and Nutritional Values
3. Tips for Making Gnocchi Yourself
The dough for homemade potato dumplings consists of grated or finely pressed, cooked potatoes.
The list of ingredients is clear:
- Floury, boiled potatoes
- One quarter to one third flour as a proportion
- One egg (optional)
- A little bit of salt
- Freshly grated nutmeg
I have already published the step by step instructions elsewhere: Have a look at Making Gnocchi yourself. Try it out, it’s easy and fast!
4. Tips for Quick Gnocchi Pan …
If you don’t have time to knead the dough, you can also buy the potato gnocchi in the supermarket or in the Italian Alimantari specialty shop. Uncooked goods are better than pre-cooked ones, but at the same time I would prefer Italian brands in the selection.
5. Pesto in 3 Varieties for Gnocchi Pan
For this dish I have already prepared three sauce variations for you, maybe more will follow. Please let yourself be inspired by the market offer and enjoy the following ideas…
Wild Garlic Pesto
Well, wild garlic pesto is not ready in the cooler. A homemade wild garlic pesto is therefore something very special!
In Germany the bear’s garlic is in season from March to the end of May. With a little luck you can even get fresh bear’s garlic in the supermarket. Maybe you will also visit the local weekly market and find what you are looking for there.
In spring I go to the local deciduous forest or mixed forest. There the bear’s garlic grows best. It really doesn’t get any fresher than that!
So that confusion with the poisonous lily of the valley, for example, is impossible, please smell the plant: it smells delicately of garlic!
We know this delicious basil sauce mostly through a popular dish, the spaghetti with pesto genovese.
You need lots of fresh basil, roasted pine nuts, olive oil and finely grated parmesan.
The preparation with step by step photos I show you at the recipe Pesto.
Carrot Green Pesto
I have saved an extremely exciting sauce variant until the end!
It is carrot green pesto and that is really something ingenious!
Yes, you can eat the green of the carrot and it tastes wonderful refined to the cold sauce.
Just try the Carrot Green Pesto and surprise your loved ones with a new creation!
6. Further, Suitable Cooking Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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