How you can easily cook a Gnocchi Pan with 3+ Variations of Pesto yourself!

Now I would like to introduce you to my Gnocchi Pan with Pesto. A seasonal dish that delights with its simplicity.

In spring I am very excited, then I can go to the forest and collect wild garlic. Fortunately I don’t have far to go for it. If you can’t collect wild garlic in this time of year, just buy it. In summer and autumn I switch to basil pesto and in between I process carrot green into a wonderful sauce.

You can prepare the gnocchi for our dish yourself. So only tested quality comes on the plate!

Stay culinary inspired – I hope you enjoy cooking!

1. How do you make Potato Gnocchi yourself?

The dough for homemade potato dumplings consists of grated or finely pressed, cooked potatoes.

The list of ingredients is clear:

1. Floury, boiled potatoes
2. One quarter to one third flour as a proportion
3. One egg (optional)
4. A little bit of salt
5. Freshly grated nutmeg

I have already published the step by step instructions elsewhere: Have a look at Making Gnocchi yourself. Try it out, it’s easy and fast!

The
Gnocchi Basic Recipe brings homemade small dumplings into your kitchen. © Thomas Sixt Food Photographer

2. If you want to speed Things up

If you don’t have time to knead the dough, you can also buy the potato gnocchi in the supermarket or in the Italian Alimantari specialty shop. Uncooked goods are better than pre-cooked ones, but at the same time I would prefer Italian brands in the selection.  

Bought gnocchi, if you just want it to be quick.

3. Pesto in 3 Variations to choose from

For this dish I have already prepared three sauce variations for you, maybe more will follow. Please let yourself be inspired by the market offer and enjoy the following ideas…

Wild Garlic Pesto

Well, wild garlic pesto is not ready in the cooler. A homemade wild garlic pesto is therefore something very special!

In Germany the bear’s garlic is in season from March to the end of May. With a little luck you can even get fresh bear’s garlic in the supermarket. Maybe you will also visit the local weekly market and find what you are looking for there.

In spring I go to the local deciduous forest or mixed forest. There the bear’s garlic grows best. It really doesn’t get any fresher than that!

The leaves of wild garlic are lancet-shaped and grow on a triangular, slightly rounded stem, which measures between five and 20 mm in length. The leaves themselves are up to 25 cm long and between 2-5 cm wide. The ramson leaves have a matt dark green leaf top.

So that confusion with the poisonous lily of the valley, for example, is impossible, please smell the plant: it smells delicately of garlic!

Wild Garlic Pesto is the perfect companion to this meal.

Basil Pesto

We know this delicious basil sauce mostly through a popular dish, the spaghetti with pesto genovese. You need lots of fresh basil, roasted pine nuts, olive oil and finely grated parmesan. The preparation with step by step photos I show you at the recipe Pesto.

Prepared ingredients for basil pesto in a blender jug. The Pesto Recipe shows you how to step by step!

Carrot Green Pesto

I have saved an extremely exciting sauce variant until the end! It is carrot green pesto and that is really something ingenious! Yes, you can eat the green of the carrot and it tastes wonderful refined to the cold sauce. Just try the Carrot Green Pesto and surprise your loved ones with a new creation!

For the Carrot Green Pesto I like to use walnut. Refined with cheese and olive oil this sauce has potential to become a favourite dip. © Thomas Sixt Food Photographer Camera EOS RP

4. Recipe Gnocchi Pan with Pesto

5. Calories and Nutritional Values

6. Further, suitable Cooking Ideas