Purple potato gnocchi with rocket and basil pesto

  • Violet Queen potato gnocchi with rocket and basil pesto Violet Queen potato gnocchi with rocket and basil pesto
Skill level
Keen cook
Preparation Time
35-40 minutes
Cooking Time
10 minutes
Serves 2


  • 500g purple potatoes
  • 150g plain or 00 Flour, plus extra for rolling out the gnocchi
  • 1 egg
  • A pinch of salt
  • Parmesan cheese to serve

Ingredients for the pesto

  • 40g pine nuts
  • 50g fresh basil
  • 50g rocket
  • 2 cloves of garlic, peeled and crushed
  • 80ml olive oil
  • 40g parmesan cheese, grated
  • Salt to taste


  1. 1Lightly toast the pine nuts in a frying pan.
  2. 2Make the pesto by putting the basil, rocket and pine nuts in a food processor and pulse until well blended.
  3. 3Add the garlic and parmesan cheese and pulse again.
  4. 4Place the mixture into a small bowl and stir through the olive oil. Keep in the fridge until ready to use.
  5. 5To make the gnocchi, place the whole potatoes in a pan of boiling salted water for around 20 minutes or until cooked.
  6. 6Once cooked, drain the potatoes into a colander and leave to cool slightly.
  7. 7Once cool enough to handle, remove the skin (this should just peel away). Mash the potatoes into a large bowl, ideally using a potato ricer.
  8. 8Sieve the flour into the mixture and add the egg.
  9. 9Using your hands, combine the mixture together until you have a ball of dough then knead for a couple of minutes. Do not over knead or the gnocchi won’t be light and fluffy once cooked.
  10. 10On a lightly floured wooden board divide the dough into four pieces. Take one of the pieces and using your hands roll it out into a sausage shape. Use a sharp knife to cut approximately 2cm lengths and then roll into a rough rounded rectangle shape. Using a fork, press down on the top to form the typical gnocchi shape. Place in a single layer on a plate/chopping board until you’re ready to cook.
  11. 11Bring a large or medium pan of salted water to the boil.
  12. 12Add the gnocchi to the boiling water without overcrowding and once they start to float to the top, they are ready. This should only take around 3-4 minutes.
  13. 13Once cooked, drain and stir through the homemade pesto. Finish the dish with shavings of parmesan cheese.