Pesto Gnocchi (Print Version)
Soft potato dumplings coated in fresh, aromatic basil sauce for a quick Italian-inspired meal.
# What You Need:
→ Gnocchi
01 - 1.1 lbs potato gnocchi, fresh or store-bought
→ Pesto
02 - 1.8 oz fresh basil leaves
03 - 2 cloves garlic, peeled
04 - 1.4 oz pine nuts, plus extra for garnish
05 - 2.1 oz grated Parmesan cheese
06 - 1/3 cup extra-virgin olive oil
07 - Salt and freshly ground black pepper to taste
08 - Juice of ½ lemon, optional for brightness
→ Garnish
09 - Additional grated Parmesan cheese
10 - Fresh basil leaves
# Directions:
01 - Bring a large pot of salted water to a rolling boil.
02 - Combine basil, garlic, pine nuts, and Parmesan in a food processor. Pulse until coarsely chopped. With motor running, gradually stream in olive oil until smooth and creamy. Season with salt, pepper, and lemon juice if desired. Set aside.
03 - Add gnocchi to boiling water and cook according to package directions, typically 2–3 minutes until they float to surface.
04 - Drain gnocchi, reserving a small amount of cooking water for sauce consistency.
05 - Toss hot gnocchi with pesto in a large bowl. Add splash of reserved cooking water if needed for silkier consistency. Serve immediately garnished with extra Parmesan, fresh basil, and additional pine nuts.
# Insider Tips:
01 -
- Ready in under 30 minutes but tastes like it simmered all day
- Homemade pesto transforms ordinary gnocchi into something extraordinary
- Impressive enough for dinner parties yet simple enough for weeknights
02 -
- Don't overcrowd your food processor or the pesto won't emulsify properly
- Reserve that pasta water before draining, it's liquid gold for fixing texture
- Work quickly once the gnocchi is cooked, it absorbs sauce best when piping hot
03 -
- Toast your pine nuts in a dry pan until golden and fragrant before adding to the pesto
- Add the lemon juice last and taste as you go, too much will make the pesto taste sharp