Easy Homemade Gnocchi Without a Recipe (3 ways)

Base Gnocchi Recipe:

1. Add russet potatoes to a large pot and cover with water. Bring to a boil. Boil for 30-45 minutes.
2. Remove and peel. Mash the potatoes into a large pot via a ricer or hand masher until smooth. Cool just enough to touch.
3. Add in egg and mix until thoroughly combined then a generous pinch of salt.
4. Start mixing in all-purpose flour until just combined. Add flour intermittently until it turns into a smooth bouncy dough.
5. Divide into four even pieces, dust and begin rolling into a long tube and ¾” thick.
6. Cut into 1” long segments. Refrigerate until ready to use or serve as is.
7. Roll along a gnocchi press or use a fork to press in for the gnocchi design.
8. Boil until the gnocchi begins to float and serve with desired sauce.

Pesto Sauce:

1. Add pine nuts to a cold pan and heat over medium, stirring frequently, until lightly toasted. Set aside.
2. In a blender, add basil leaves (packed) garlic, Parmigiano Reggiano salt and pepper to taste and toasted pine nuts. Begin blending and add a small splash of water only as needed to loosen the mixture. Be careful not to overdo it—it should be thick, not runny.
3. While blending, stream olive oil until smooth and creamy. Optionally, add a bit more oil for a creamier texture.
4. Transfer pesto to a container immediately. If not using right away, place in an ice bath to preserve the bright green color (pesto oxidizes quickly)
5. Cook gnocchi
   • Bring a pot of water to a boil and season generously with kosher salt.
   • Add about 10 gnocchi per person.
   • Boil until they float (about 1 minute or less), then remove with a spider or slotted spoon.

6. Toss with Pesto
   
   • Place hot gnocchi in a bowl.
   • Add a generous spoonful of pesto and a splash or two of pasta water.
   • Stir vigorously until the sauce emulsifies and evenly coats the gnocchi.
7. Finish and Serve
   
   • Plate in a shallow bowl.
   • Top with extra pesto, fresh grated Parmigiano Reggiano, and fresh cracked black pepper.