Go Back

Gnocchi Piedmontaise with Rocket and Walnut Pesto

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: starter
Cuisine: Classic Italian
Servings: 2
Author: Nick Nairn Cook School


  • Gnocchi
  • 150 g/5 oz warm potato mash
  • 1 egg yolk
  • 15 g/1/2 oz unsalted butter
  • 55 g/2 1/4 oz plain all purpose flour
  • malden salt and freshly ground black pepper
  • fresh nutmeg grated
  • Pesto
  • 50 g/2oz fresh rocket
  • 1 clove garlic
  • 30 g/1 1/4 oz crushed walnuts
  • zest of lemon
  • 30 g/1 1/4 oz grated parmesan
  • 120 ml/4 fl oz olive oil


  • If the mash has been made in advance you will need to warm it up a bit in a saucepan, do not overheat. Add the butter and stir till melted in, add seasoning and nutmeg and egg yolk and mix again.
  • Finally fold in the flour, do nott overwork as that is what causes those horrid bullet type gnocchi!
  • Split the dough into 3 parts and roll into long sausage shapes on a lightly floured surface.
  • Cut into 1" pieces, roll into balls and then squish slightly on the pronged end of a fork to give nice ridges for the pesto to cling to.
  • Bring a large pan of salted water to the boil and drop in the gnocchi. When they float to the top leave for just 1.5 mins before removing with a slotted spoon and allowing to dry on kitchen paper.
  • Heat a frying pan with a dash of olive oil and butter and gently fry the gnocchi till golden brown both sides.
  • Drain on kitchen paper.
  • Pesto
  • Blitz all ingredients in food processor and be thrilled by the gorgeous vibrant green colour and zingy taste!
  • Serve the gnocchi on a pool of pesto and garnish with some extra rocket leaves that have been lightly tossed in lemon juice and olive oil.
  • Add some shavings of fresh parmasan and enjoy!