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Gnocchi with Arugula Pesto: Main Image

Quick Facts

Nutrition Facts

Calories 643
  Calories from Fat 319 (50%)
(56%)Total Fat 36g
(47%)Saturated Fat 9g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
(55%)Cholesterol 165mg
(19%)Sodium 453mg
(26%)Potassium 918mg
Total Carbohydrate 61g
(15%)Dietary Fiber 4g
Sugars 2g
Sugar Alcohols 0g
(41%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Gnocchi with Arugula Pesto

  • From: Washington State Potato Commission


  • Gnocchi2 1/2 lbs russet potatoes

  • 4 egg yolks

  • 1 1/2 cups all-purpose flour

  • Salt and pepper to taste

  • Arugula Pesto3 cups packed, baby arugula leaves

  • 2/3 cup olive oil

  • 6 oz grated Pecorino cheese

  • 2 oz pine nuts, toasted

  • 1 1/2 Tbs grated lemon zest

  • 3 cloves garlic, peeled

  • Salt and pepper to taste

  • Pecorino cheese, grated

These traditional, Italian potato dumplings are the perfect side dish, appetizer, or entrée.


  • GnocchiScrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3-inch chunks.
  • Place potatoes in large saucepan or pot and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes.
  • Drain potatoes well and turn into large bowl. Beat egg yolks and gradually stir into potatoes until blended. Stir in flour but don't over-mix; season with salt and pepper. Divide dough into three portions.
  • On lightly floured work surface, using the palms of your hands, roll each portion of dough into a rope about ½ inch in diameter; cut into 1-inch pieces.
  • Place gnocchi on lightly floured baking sheet. Repeat with remaining dough. Place gnocchi in freezer until hardened.
  • Arugula PestoMeanwhile, prepare pesto by combining all ingredients in food processor fitted with metal blade. Blend until puréed; set aside.
  • To prepare, fill large saucepan or pot 2/3 full of water. Bring to a boil. Add enough gnocchi to fill but not overcrowd.
  • Simmer until gnocchi floats, about 5 to 7 minutes. Repeat with remaining gnocchi, if needed. Drain well and turn into large bowl.
  • While gnocchi are cooking, heat pesto in saucepan or skillet. Pour over gnocchi in bowl and gently toss until all gnocchi are coated with pesto.
  • Grate a small amount of Pecorino cheese over each serving.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2023.