Pesto Gnocchi
Pillow-soft potato gnocchi tossed in a vibrant, fragrant homemade basil and pine nut pesto.
Ingredients
- •2 packs potato gnocchi (16 oz each)
- •2 cups fresh basil leaves packed
- •1/2 cup grated parmesan cheese
- •1/3 cup pine nuts
- •2 cloves garlic peeled
- •1/2 cup extra virgin olive oil
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Reserved pasta cooking water
Instructions
- 1
Bring a large pot of salted water to a boil over high heat.
- 2
In a food processor, combine the fresh basil, parmesan cheese, pine nuts, and garlic cloves, pulsing until coarsely chopped.
- 3
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well emulsified.
- 4
Season the pesto with salt and black pepper to taste, then set aside in a large mixing bowl.
- 5
Add the potato gnocchi to the boiling water and cook according to the package instructions, usually about 2 to 3 minutes.
- 6
Reserve half a cup of the starchy pasta cooking water before draining the gnocchi.
- 7
Transfer the hot, drained gnocchi directly into the bowl with the pesto.
- 8
Toss the gnocchi gently, adding a splash of the reserved pasta water as needed to create a glossy, cohesive sauce that coats every piece.
- 9
Serve immediately while hot, garnished with extra parmesan cheese and a few whole basil leaves if desired.
💡 Chef tips
- Toast the pine nuts in a dry skillet over medium heat for 3 minutes before blending to unlock a deeper, richer flavor.
- Never rinse your cooked gnocchi with water, as you need the natural starches on the surface to help the pesto cling to them.
- Store leftover pesto in an airtight container with a thin layer of olive oil on top in the fridge for up to 3 days.
✅ How it should turn out
The finished dish should feature tender, pillowy gnocchi thoroughly coated in a bright green, aromatic sauce that tastes intensely fresh and herbaceous.