Culinary recipe

Gnocchi with Creamy Pesto Sauce

Create homemade gnocchi with the Seven Shelves Italian Gnocchi box,
a kit which includes a speciality gnocchi board, Italian ‘00’ flour, olive oil, nutmeg, tomato sauce and a parmesan knife.
Then try out our recipe for super light potato gnocchi served up in an irresistibly fresh creamy pesto sauce.

The potatoes are baked in the oven to remove any excess moisture and ensure your little potato dumplings will be light and fluffy with a silky-smooth texture.
The remaining ingredients keep the gnocchi pure and simple, all you need is Seven Shelves ‘00’ flour and egg to bind the dough, then some grated parmesan and salt for seasoning.
The gnocchi board included within the Italian Gnocchi box from the Como Lake area is made from high-quality wood which allows you to produce the distinctive ridges on each dumpling, these ridges then act as a vehicle for the sauce when eating.
Once you’ve perfected the skill of homemade gnocchi they can then be served in countless delicious dishes, our favourites are lightly fried to form a golden crust or tossed through melted butter to maintain their delicate texture.
Authentic recipes include serving with a tomato marinara or rich mushroom sauce, for even more options you can experiment with the gnocchi dough such as pumpkin gnocchi in a sage butter, spinach gnocchi or even ricotta gnocchi.
Our dish presents the gnocchi in a creamy pesto sauce, made with a classic basil pesto as the base which is then lightened with the addition of cream and lemon. Try it for yourself, an all-rounder dish that can be served both on weeknights and special occasions.

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Servings   4


Time   Preparation- 30 minutes

                  Cooking- 15 minutes


Equipment Seven Shelves Gnocchi Board

                                        Saute pan



 Creamy Pesto Sauce
  • 2 cloves garlic
  • 50g parmesan cheese
  • 20g pine nuts
  • 100g basil
  • 50g Seven Shelves olive oil
  • 1 tbsp lemon juice
  • 200ml single cream

Creamy Pesto Sauce
  1. Into a blender add the garlic, parmesan cheese and pine nuts, blend for 30 seconds to form a paste.
  2. Then add the basil and olive oil, blend for 1 minute to achieve a smooth pesto.
  3. Season the pesto with lemon juice to taste then pour into a sauté pan.
  4. Place the sauté pan on a low heat to gently warm and add the single cream.
  1. Preheat an oven to 200C and use a fork to prick the outside of the potatoes.
  2. Place the potatoes onto a baking tray then bake for 40 minutes until cooked through.
  3. Remove the potatoes from the oven and allow them to cool for 5 minutes.
  4. Then slice the potatoes in half and scoop out the flesh, press through a sieve.
  5. Into a mixing bowl add the cooked potato, ‘00’ flour, egg, parmesan and salt, bring together using a fork to form a soft dough.
  6. Divide the dough into four equal pieces then roll each into a sausage 2cm thick.
  7. Slice the gnocchi approximately 3cm in length then roll each against a gnocchi plate.
  8. Fill a saucepan with water and set on a high heat, season with salt and bring the water to a boil.
  9. Place the gnocchi into the salted water and cook for 3 minutes until the gnocchi floats.
  10. Use a slotted spoon to transfer the gnocchi to the sauté pan of creamy pesto sauce, warm together for 2 minutes.
  11. Serve the gnocchi with creamy pesto sauce with extra grated parmesan.