Pesto Gnocchi
Soft, pillowy potato gnocchi tossed in a vibrant, herbaceous basil pesto for a quick and comforting Italian-inspired meal.
Ingredients
- •2 lbs (900g) store-bought potato gnocchi
- •2 cups fresh basil leaves, packed
- •1/2 cup freshly grated Parmesan cheese
- •1/3 cup pine nuts, lightly toasted
- •2 cloves garlic, peeled
- •1/2 cup extra-virgin olive oil
- •1/4 teaspoon sea salt
- •1/8 teaspoon black pepper
- •Optional: 1/4 cup heavy cream for a creamier sauce
Instructions
- 1
Combine the basil, Parmesan, toasted pine nuts, and garlic in a food processor or blender.
- 2
Pulse the mixture while slowly drizzling in the olive oil until a smooth, bright green paste forms.
- 3
Season the pesto with salt and pepper to taste, then set aside.
- 4
Bring a large pot of salted water to a rolling boil.
- 5
Add the gnocchi to the boiling water and cook until they float to the surface, which usually takes about 2 to 3 minutes.
- 6
Reserve 1/2 cup of the starchy pasta water, then drain the gnocchi.
- 7
Return the gnocchi to the warm pot over low heat and stir in the pesto, adding a splash of the reserved pasta water to loosen the sauce if desired.
- 8
Serve immediately, topped with extra Parmesan and a few fresh basil leaves.
💡 Chef tips
- To toast pine nuts, place them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, watching closely to prevent burning.
- If you want a richer sauce, stir in a splash of heavy cream or a knob of butter when tossing the gnocchi with the pesto.
- Store leftover pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation and discoloration.
✅ How it should turn out
The dish should feature tender, light gnocchi coated in a glossy, aromatic green sauce that tastes fresh, nutty, and savory.