Butternut-potato gnocchi with herb pesto

Butternut-potato gnocchi with herb pesto

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  • 4
  • Easy
  • 15 minutes, plus 1 hour’s chilling time
  • 1 hour 30 minutes
  • Buy Ingredients Here

Want that restaurant-style gnocchi, for a budget price? Make it yourself! This version is made with butternut and potatoes – delicious with a simple pesto stirred through it.


  • 700 g butternut 
  • 800 g large potatoes 
  • 1 T olive oil 
  • salt, to taste  
  • 50 g hard cheese, finely grated 
  • 1 free-range egg, beaten 
  • ½ t nutmeg 
  • 125 g flour 
  • 125 g butter 
  • For the herb pesto: 
  • 15 g Italian parsley 
  • 15 g basil 
  • 1 clove garlic 
  • 25 g hard cheese, finely grated
  • 1/3 cup olive oil 
  • sea salt and freshly ground black pepper, to taste 
  • To serve: 
  • 50 g hard cheese, finely grated 

Cooking Instructions

1. Preheat the oven to 200ºC. Halve the butternut and remove the seeds. Prick the potatoes with a fork. Brush the butternut and potatoes with oil and sprinkle with salt. Roast for 1 hour or until soft. Allow to cool for 15 minutes, then peel.

2. Mash the butternut and potato using a ricer, then mix with the cheese, egg, nutmeg and 1 t salt.

3. Gradually mix in the flour, 1 T at a time, kneading gently until the dough just holds together. Tip onto a floured surface and knead gently until smooth, adding more flour if necessary. Divide the dough into 6 pieces, then roll out each piece into cylinders 1.5 cm in diameter. Cut each cylinder into 2 cm pieces, place on a baking tray and chill for 1 hour.

4. Cook the gnocchi in batches in a large pot of boiling salted water for 2 minutes, or until they float to the surface. Remove using a slotted spoon.

5. To make the pesto, blend the herbs, garlic, cheese and oil to make a paste. Season to taste.

6. Heat the butter and pesto in a pan until foaming. Toss the gnocchi through the butter and serve immediately sprinkled with cheese.
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