Go Back
–+ servings
Gnocchi al Pesto Genovese mit grünen Bohnen in Butter auf einem tiefen weißen Teller, garniert mit Parmesan und Basilikum, daneben ein elegantes schlankes Weißweinglas mit Pinot Gris Mansion House Bay aus Marlborough, Neuseeland, leicht beschlagen.

Gnocchi with Genovese Pesto and Butter-Roasted Beans

Light-as-a-feather potato gnocchi in classic Genovese pesto made with fresh basil, pine nuts, and Parmesan, served with tender green beans in butter. A taste of Liguria on your plate—a complete delight when paired with a New Zealand wine.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Pasta, Vegetarian
Cuisine Ligurian
Servings 2 people
Calories 680 kcal

Equipment

  • 1 Großer Kochtopf
  • 1 Kartoffelpresse oder Gabel
  • 1 Mörser oder Mixer für Pesto
  • Rührschüsseln
  • 1 Schneidebrett und Messer
  • 1 Pfanne für Bohnenbutter
  • 1 Schöpflöffel

Ingredients
  

FOR THE GNOCCHI:

  • 500 g floury potatoes
  • 130 –150 g Type 00 wheat flour + something for dusting
  • 1 Egg whisked
  • ½ teaspoon of salt
  • 1 A pinch of nutmeg freshly grated

FOR THE GENOVESE PESTO:

  • 60 g fresh basil Leaves, well-pressed
  • 30 g pine nuts lightly toasted
  • 40 g Parmesan cheese finely grated
  • 20 g Pecorino finely grated
  • 1 garlic clove
  • 80 –100 ml extra virgin olive oil
  • 1 A pinch of coarse sea salt
  • 2 –3 tbsp pasta cooking water to loosen

FOR THE BEAN BUTTER:

  • 150 g thin green beans cleaned
  • 30 g Butter
  • 1 garlic clove lightly pressed
  • Fleur de sel

FOR SERVING:

  • Freshly grated Parmesan
  • Fresh basil
  • Freshly ground black pepper
  • Good olive oil for drizzling

Instructions
 

PREPARATION:

  • Boil the unpeeled potatoes in salted water until tender, drain them, and peel them while they're still hot.
  • Press through a potato ricer and let cool on a floured surface.
  • Add the flour, egg, salt, and nutmeg, and quickly knead into a soft, non-sticky dough—knead as little as possible.
  • Shape the dough into rolls, cut into pieces about 2 cm long, and lightly roll them with a fork.
  • Place it on a floured cloth.
  • To make the pesto, combine basil leaves, pine nuts, Parmesan, Pecorino, garlic, and sea salt in a mortar or blender until a creamy paste forms.
  • Stir in the olive oil—the pesto should be creamy but not too runny.

COOKING STEPS:

  • Blanch the green beans in plenty of salted water for 4–5 minutes until al dente, drain them, and plunge them into ice water.
  • Melt the butter in a skillet over medium heat with the crushed garlic, toss the beans in the mixture, and season with fleur de sel. Keep warm.
  • Bring a large pot of salted water to a boil.
  • Add the gnocchi in batches and cook until they float to the surface—this takes about 2–3 minutes.
  • Remove with a slotted spoon, catching some of the cooking liquid as you do so.
  • In a large bowl, mix the pesto with 2–3 tablespoons of the pasta cooking water, then toss the gnocchi in it.

SERVE:

  • Serve the gnocchi with pesto in deep, preheated plates.
  • Arrange the bean butter decoratively next to or on top of it.
  • Sprinkle with freshly grated Parmesan, fresh basil leaves, and black pepper.
  • Drizzle a thin stream of olive oil over it.
  • Serve immediately—gnocchi won't wait.

SIDE DISHES:

  • Bruschetta with tomatoes and basil
  • Arugula Salad with Lemon Dressing
  • Genoese-Style Focaccia

Nutrition

Calories: 680kcalCarbohydrates: 22gProtein: 74gFat: 36g
Keyword Gnocchi with Genovese Pesto, Italian cuisine, Ligurian bean butter, Make your own pesto, Mansion House Bay Marlborough, Pinot Gris Gnocchi, vegetarian pasta, Wine from New Zealand
Habt Ihr das Rezept ausprobiert?Lasst uns wissen ob es Euch gefallen hat