Whole wheat gnocchetti with pesto and cherry tomatoes

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Whole wheat gnocchetti with pesto and cherry tomatoes
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it fr de es br
  • Vegetarian
  • Difficulty: Average
  • Prep time: 30 min
  • Cook time: 40 min
  • Serving: 2
  • Cost: Average

PRESENTATION

Recipe by
Lulù Gargari

Whole wheat gnocchetti from Liguria, a stunning region, really brings the heart of spring right to your table. Seriously good stuff. These tender, rustic pasta bites paired with a bright, herby sauce? Cannot go wrong. They are crafted with just whole wheat flour and water—no eggs—giving them this earthy, genuine taste that really sets them apart from the usual potato version. And here's the thing: when you pair them with a traditional Genoese pesto recipe, the flavors really pop. Like, really pop. Especially with fresh basil leaves and a generous drizzle of olive oil—makes it super tasty.

Plus, throw in some sweet datterini cherry tomatoes pasta style, and every bite gives you these bursts of juiciness. For sure. Finish it off with a sprinkle of crunchy pine nuts for a bit of that crispy contrast. Every forkful? Exciting. I mean, people across Northern Italy eagerly await dishes like this when the weather warms up and basil is everywhere. It's homey but also kinda special.

When those spring afternoons roll around and invite a bit of culinary creativity, experimenting with healthy whole wheat gnocchetti and garden-fresh ingredients becomes such a joy. Ligurian cooks are known for their creativity—no question—and this dish perfectly fits with other vegetarian Italian recipes that focus on flavor without a lot of fuss. The whole grain pasta has a nuttier, heartier texture compared to the classic kind, so it holds up beautifully to the creamy, moist basil pesto and juicy tomatoes.

Those who care about healthy pasta dishes or just want quick dinner ideas will find this recipe really, really satisfying. It's clear why it’s a favorite in Mediterranean diet recipes. Everything about it—from the golden hue of roasted pine nuts to the aroma of fresh basil—feels like a true celebration of the season. Even if you’re new to making homemade gnocchetti, this kind of recipe makes you want to explore and experiment with what's growing nearby. That’s the magic of Ligurian cuisine: simple ingredients, but with that twist that makes it memorable. So... Gather your fresh produce, and enjoy the colorful flavors of this Italian dish. Pretty simple.

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INGREDIENTS

For the gnocchetti
Potatoes 1.1 lbs (500 g)
Whole grain flour 1 ¼ cup (150 g)
Parmigiano Reggiano PDO cheese 3.5 oz (100 g)
Semolina to taste
For the sauce
Genoese pesto (Basil sauce) 1 cup (300 g)
Datterino tomatoes 0.9 lb (400 g)
Taggiasca olives 3.5 oz (100 g)
Pine nuts to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Whole wheat gnocchetti with pesto and cherry tomatoes

To prepare the whole wheat gnocchetti with pesto and cherry tomatoes, start by boiling the potatoes in water for about 30-40 minutes, or until they are soft 1. Once cooked, press them while still hot using a potato ricer without peeling them, then season with a pinch of salt 2. Transfer the puree onto a work surface and add the flour 3. 

Incorporate the grated Parmigiano Reggiano DOP 4 and begin to gather the ingredients with a fork 5, then knead by hand until you obtain a homogeneous dough 6.

Take portions of the dough and form into rolls, cut them into pieces about 1/2 inch 7. Transfer the gnocchetti to a floured tray and set them aside. Now, prepare the sauce: wash the cherry tomatoes and cut them in half 8. In a pan, heat a drizzle of oil with the garlic clove, then add the cherry tomatoes 9.

Salt 10, pepper 11, and also add the taggiasca olives 12. Cook over medium heat for a few minutes, until the cherry tomatoes are soft and wilted. 

Remove the garlic 13, transfer the cherry tomatoes to a pitcher and add the basil 14. Blend everything with an immersion blender until you get a smooth cream without lumps 15.

Pass the tomato cream through a sieve 16 to make it smoother 17. Now you can cook the whole wheat gnocchetti: bring a large pot of salted water to a boil and drop in the gnocchi 18.

Boil for a few minutes and, once the gnocchi rise to the surface, scoop them out with a slotted spoon 19 and transfer them to a bowl. Dress with the pesto 20 and stir 21.

Everything is ready to serve: in a plate pour a couple of tablespoons of sauce 22, then arrange the gnocchi in the center and garnish with the pine nuts 23 and basil leaves. The whole wheat gnocchetti with pesto and cherry tomatoes are ready to be served 34!

Storage

It is recommended to consume the whole wheat gnocchetti with pesto and cherry tomatoes immediately.

You can prepare the cherry tomato sauce in advance and store it in the fridge for a couple of days.

You can also make the gnocchi ahead of time and freeze them. Then just cook them in boiling water directly from frozen.

Tip

For the sauce, you can use other types of cherry tomatoes such as cherry or Pachino.

You can skip the step of sieving the cherry tomato cream, it will have a more rustic consistency but will be equally delicious!

It's important to press the potatoes while they are still hot, this way they will absorb less flour.

For the translation of some texts, artificial intelligence tools may have been used.
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