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Pesto Gnocchi Recipe

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3.9 from 64 reviews

This vibrant Pesto Gnocchi recipe combines pillowy gnocchi with a fresh, homemade basil pesto. Ready in just 10 minutes, it’s a perfect quick meal that delivers rich flavors from fresh basil, parmesan, pine nuts, and garlic, all brought together with silky olive oil. The gnocchi is boiled until tender and then tossed in the luscious pesto, making for a comforting and elegant dish perfect for any weeknight or casual dinner.

Ingredients

Main Ingredients

  • 1 lb gnocchi (500g)
  • 2 cups fresh basil leaves (30g)
  • ½ cup freshly grated parmesan cheese (50g)
  • 1 tbsp pine nuts
  • 1 clove garlic
  • ⅓ cup extra virgin olive oil (80ml)
  • Salt and pepper to taste

Instructions

  1. Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package instructions or until the gnocchi float to the surface, which indicates they are cooked through.
  2. Prepare the Pesto: While the gnocchi cooks, place fresh basil, parmesan, pine nuts, garlic, and olive oil in a bowl. Use an immersion blender to blitz the ingredients until a smooth, saucy pesto forms.
  3. Combine Gnocchi and Pesto: Drain the cooked gnocchi, reserving a small amount of the cooking water. Return the gnocchi to the pot, add the pesto sauce, and gently stir to coat them evenly. Incorporate a splash of the reserved water if needed to emulsify the sauce and help it cling to the gnocchi.
  4. Serve: Plate the pesto-coated gnocchi and garnish with extra grated parmesan cheese. Season further with salt and pepper to taste if desired. Serve warm.

Notes

  • Using fresh basil is key to achieving a bright and aromatic pesto.
  • Reserve some gnocchi cooking water to adjust the sauce consistency—it helps to bind the pesto and gnocchi perfectly.
  • If pine nuts are unavailable, walnuts can be used as a substitute, though the flavor will vary slightly.
  • For a vegan version, omit parmesan or use a plant-based cheese alternative.
  • Make sure not to overcook the gnocchi; they are done when they float to the surface.

Find it online: https://justsosavory.com/pesto-gnocchi-recipe/