Gnocchi al Pesto

Dish information

Gnocchi al Pesto epitomizes the fresh, vibrant flavors of Liguria, a region renowned for its fragrant basil and a culinary philosophy that champions simple, high-quality ingredients. While gnocchi, soft potato dumplings, are found throughout Italy with regional variations, their pairing with pesto is inextricably linked to Genoa, the capital of Liguria, which is the birthplace of pesto alla Genovese. Pesto, a sauce of crushed basil, garlic, pine nuts, Parmesan, Pecorino Sardo, and olive oil, emerged in the mid-19th century, although earlier mortar-and-pestle sauces containing similar ingredients have Roman origins. The combination of gnocchi and pesto is a relatively modern classic, emphasizing the delicate texture of the dumplings against the aromatic and assertive sauce. Historically, Ligurian cuisine adapted to its coastal and mountainous landscape, utilizing garden herbs and olive oil from terraced groves. The 'Prunent' basil from Pra', a suburb of Genoa, is particularly prized for its sweetness and absence of minty notes, making it ideal for the authentic pesto used in this dish. Gnocchi al Pesto is a testament to the Italian cucina povera tradition, transforming humble potatoes and fresh herbs into a truly unforgettable meal, celebrated for its comfort and intense flavors.

Timeline

• 1500

  Early forms of 'agliata' (garlic sauce) present in Liguria, precursor to pesto.

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  1700

  Introduction of potatoes to Europe, eventually leading to their use in gnocchi.

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  1863

  First documented recipe for Pesto Genovese by Giovanni Battista Ratto in 'La Cuciniera Genovese'.

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  1920-03-01

  Increasing popularity of fresh pasta and gnocchi paired with regional sauces like pesto.

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  1960-07-01

  Rise of Ligurian cuisine internationally, solidifying gnocchi al pesto as a regional specialty.