• BelGioioso – Quality Never Stops
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy
BelGioioso Cheese, Inc

 

Potato Gnocchi With
Basil Pesto

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

Potato Gnocchi with Basil Pesto

 
 
Tweet

Ingredients

3 russet potatoes
1 egg
1 egg yolk
1 cup flour
1/2 cup shredded BelGioioso American Grana® cheese, plus extra for garnish
1/4 cup extra virgin olive oil
1 tsp. salt
1/2 cup prepared basil pesto

Directions

Poke and bake russet potatoes until fork tender. Remove from oven and cut open so the potatoes can steam and cool. Once potatoes are only warm to the touch, run potato pulp through a food mill. Make a well in the center of the potato pulp and add egg, egg yolk, flour, BelGioioso American Grana®, olive oil and salt. Mix together until just combined, being careful not to work the dough too much, which can result in doughy gnocchi.

Roll potato dough 1/4" - 1/2" in diameter and cut to length with a knife. Blanch in boiling water until the gnocchi float. Mix gnocchi with basil pesto and sprinkle with shredded BelGioioso American Grana®.

Copyright © 2021 by BelGioioso Cheese, Inc. All rights reserved.