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gnocchi alle verdure primaverili e pesto

This was my Easter main course. When I posted the picture on social network it received a lot of "likes" therefore I decided to share the recipe this month. Just be mindful that I created it on the spot with what I had handy and did not many any note of the quantities. Give it a try and let me know if I need to change anything. Thanks

For the gnocchi:

1/2 kg potatoes

Approx. 200 g  flour


3 tablespoons olive oil



Wash the potatoes and place them unpeeled in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer (approx. 35 minutes). Drain the potatoes and let them stand just until cool enough to handle. Scrape the skin from the potato and pass the peeled potatoes through a potato ricer. Add a pinch of salt, oil and enough flour to get a dough. Divide the dough in a few pieces and using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope approx 2 cm thick.  Then cut into dumplings about 2 cm long. Take one dumpling of dough and with the tip of your thumb, press the dough lightly against the tines of a fork as you roll it downward toward the tips of the tines. Repeat the whole process with the remaining pieces of dough. Cook them in boiling water a few at a time stirring gently until they rise to the surface. Remove the gnocchi from the water with a skimmer, draining them well and set aside.


For the vegetables:

2 artichokes, sliced in 8 parts

8 green asparagus, cut in 3 cm pieces

1 cup leek, sliced finely

1 cup faba beans - pod removed

1 cup green peas - pod removed



3 tablespoons extra-virgin olive oil

Thyme and Rosemary flowers


Bring some water to boil, dip the faba beans for a couple of minute and remove the peel.

In a pan, heat the olive oil, add the leek and sauté it. Add all the other vegetables, savour with salt and pepper and sauté them for around 10 minutes stirring regularly. Once ready keep them warm.


For the basil sauce:

100 basil

40 g pine nuts

½ cup olive oil


Blend all ingredients and set aside.


To serve:

Pour a couple of tablespoons basil sauce on the dish. Heat the gnocchi with the vegetables and serve them over the sauce. Decorate with Thyme and Rosemary flowers and basil leaves

gnocchi alle verdure primaverili e pesto
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