You could save up to 20% by joining our Wine Club >>

Potato Gnocchi with Kale and Pistachio Pesto and Spring Onions
< Back to Recipes

Potato Gnocchi with Kale and Pistachio Pesto and Spring Onions

Recipe Date: September 3, 2019
Yield: 6 Servings
Prep: PT60M 60 minutes | Cook: 15 minutes
Total Time: PT75M 1 hour, 15 minutes
Difficulty: Easy
Measurements: Imperial (US)

This bright dish has a lot going on, and our Seven Hills Vineyard Merlot can handle it: the nuttiness of the pistachio, the sweetness of Spring onions, and the herbal tones of kale. Our Merlot has sufficient intensity to wrangle all these flavors and still flaunt its own seductive aromas of black cherry and spice.


Potato Gnocchi:

  • 2 pounds russet potatoes, cooked and riced
  • 5 egg yolks
  • ⅔ cup of grated parmesan
  • ¾ cup AP flour, plus more for dusting

Kale and Pistachio Pesto:

  • 1¼ cups of blanched and shocked Kale (approx. 2 bunches)
  • ¼ cup shelled pistachio nuts
  • ⅔ cups grated parmesan
  • ¼ cup chopped parsley
  • ⅔ cups EVOO
  • ¼ cup lemon juice
  • Salt and pepper to taste

Spring Onion:

  • ¾ cup spring onions, sliced into thin half moons
  • 2 Tablespoons olive oil
  • Salt to taste


Potato Gnocchi:

Place riced potatoes in a bowl and add egg and parmesan, using a fork to incorporate. Sift in flour and mix until incorporated.

Turn soft, scrappy dough out onto a floured work surface and knead until smooth, wet dough forms. Wrap in plastic and let rest at room temperature for at least 30 minutes.

Once rested, cut dough into six portions and keep covered. Roll on floured surface into a log ¾ inch in diameter. Using a knife, cut into ½ inch pieces and place them on a floured sheet pan.

Kale and Pistachio Pesto:

In a food processor fitted with a metal blade, combine all ingredients except oil, salt and pepper.

While blending, add olive oil in a steady stream until smooth and emulsified, then season to taste with salt and pepper.

Spring Onions:

In a large sauté pan, sweat onions in olive oil until soft and translucent.

Cooking and Plating:

Bring a large pot of salted water to a soft boil. Cook gnocchi until they are float to the top. Once cooked, strain and toss with cooked spring onions.

Heat pesto up in sauce pan over medium heat until hot. Thin with a touch of pasta water if needed.

Spoon pesto into the bottom of shallow bowls. Lay gnocchi onion mix into the sauce and garnish with shaved pecorino.