Recipe By Potato Goodness
Published Aug 17th
Prep 15m Cook 45m Additional 1h Ready In 2h
Servings 8 servings Calories 415.7

Rich, savory, earthy, creamy – this Golden Potato Gnocchi with Arugula Pesto hits all the right spots. Thanks to Blackbelly Market for the recipe.

Recipe Ingredients

  • 5 medium russet potatoes
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 eggs, beaten
  • 6 tablespoons unsalted butter, divided
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 4 tablespoons seasonal pesto such as arugula
  • 1 cup seasonal vegetables (wild mushrooms, sweet peas, broccoli florets, bell peppers), steamed, roasted or grilled
  • 4 fried or poached eggs, or more depending on servings

Cooking Directions

  1. 1 Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
  2. 2 Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
  3. 3 Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
  4. 4 Roll ropes out at 3/4" to 1" thickness. Chop into 1-inch rectangles.
  5. 5 Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
  6. 6 Once floating, remove with a slotted spoon and shock them in a bath of ice water.
  7. 7 Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
  8. 8 Saute the gnocchi in the pan with remaining butter until they're golden brown.
  9. 9 Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.
  10. 10 Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.

Nutrition Facts

  • Calories 415.7
  • Carbohydrate 52.7 g
  • Cholesterol 158.5 mg
  • Fat 17.3 g
  • Fiber 3.8 g
  • Protein 13.3 g
  • Saturated Fat 7.8 g
  • Sodium 372.8 mg
  • Sugar 1.4 g

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  1. Good recipe! This was my first time making gnocchi I used instant mashed potatoes (time restraint) and it still came out really good! Real potatoes as the recipe called for would be even better. Liked the versatility of seasonal vegetables I used closer to 3 cups of veggies (asparagus broccoli and onion) skipped the scallion - Read more ...
  2. I made this recipe and had great difficulty. I can usually follow recipes to a tea and am pretty successful but not this. The russet potatoes were not cooked enough after 35 minutes which made them lumpy even after I used my vitamix to soften and blend. The dough required 2 extra cups of flour - Read more ...
  3. This was very good. I used premade sweet potato gnocchi. Over did the pesto a bit but truly worth it.
  4. Shockingly easy. I made with sautéed sugar snap peas red peppers cherry tomatoes and spicy sausage. Froze the excess gnocchi.
  5. I have always made gnocchi by baking the potatoes first. I'd remove them from the oven and immediately cut in half lengthwise to allow the steam to escape. When ready to handle I'd then scoop out the insides and spread on the counter to allow more moisture to escape. This recipe worried me a bit - Read more ...