Ingredients
For the gnocchi:
- 1 large sweet potato (about 1 pound)
- 1½ cups all-purpose flour, plus more for rolling
- 1 teaspoon fine sea salt
- 1-2 tablespoons water, only if needed
For the pistachio pesto:
- ½ cup roasted unsalted pistachios
- 2 cups packed fresh basil leaves
- 3 cloves garlic
- ¾ cup finely grated Parmesan cheese
- ½ cup extra virgin olive oil, plus more as needed
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
For the brown butter finish:
- 3 tablespoons unsalted butter
- Fresh basil leaves, for garnish
- Flaky sea salt, for finishing
- Extra Parmesan, for serving
Instructions
Roast the sweet potato:
- Preheat the oven to 400°F. Pierce the sweet potato all over with a fork and place it on a parchment-lined baking sheet. Roast for 45-60 minutes, until the skin is wrinkled and the potato has completely collapsed when you press it — you want it soft enough that a fork slides through with zero resistance. Let it cool until you can handle it, then scoop out the flesh. You should have about 1 cup of mashed sweet potato.
Make the pesto:
- While the sweet potato roasts, combine the pistachios, basil, garlic, Parmesan, and lemon juice in a food processor. Pulse until coarsely chopped, then slowly drizzle in the olive oil with the motor running until you have a thick, vibrant green paste. It should smell intensely herby and nutty. Season with salt and pepper. Set aside — it will thicken slightly as it sits.
Form and cook the gnocchi:
- In a large bowl, combine the warm sweet potato flesh, flour, and salt. Mix gently with a fork, then use your hands to bring the dough together. It should feel soft and slightly tacky but not sticky — if it clings to your fingers, add flour a tablespoon at a time. Do not overwork it; the less you knead, the lighter the gnocchi.
- Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a long rope about ¾-inch thick. Cut into 1-inch pillows. If you want the classic ridges, roll each piece gently down the tines of a fork — the grooves catch the pesto beautifully.
- Bring a large pot of well-salted water to a rolling boil. Drop the gnocchi in batches — don’t crowd the pot. They’ll sink to the bottom, then float to the surface after 2-3 minutes. Once they float, let them cook for 30 seconds more. They should look puffy and feel tender when you bite into one. Scoop them out with a slotted spoon and set aside on a lightly oiled sheet pan.
Brown butter finish:
- In a large skillet over medium heat, melt the butter. Swirl the pan and watch closely — the butter will foam, then the foam will subside, and you’ll see golden-brown flecks forming at the bottom. It should smell deeply nutty and toasty. This takes about 3-4 minutes. Add the cooked gnocchi in a single layer and let them sear undisturbed for 2 minutes, until the bottoms turn golden and crisp. Toss gently, add a few generous spoonfuls of the pistachio pesto, and toss again just until everything is coated and fragrant. Serve immediately with fresh basil, a shower of Parmesan, and flaky salt.