Pesto Gnocchi
Pillow-soft potato gnocchi tossed in a vibrant, fragrant homemade basil pesto creates a comforting and effortless meal.
Ingredients
- •2 packages potato gnocchi (17.6 oz / 500g each)
- •2 cups fresh basil leaves (packed)
- •1/2 cup grated Parmesan cheese (50g)
- •1/3 cup pine nuts (45g)
- •2 cloves garlic, peeled
- •1/2 cup extra virgin olive oil (120ml)
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat.
- 2
In the bowl of a food processor, combine the fresh basil, grated Parmesan cheese, pine nuts, and garlic cloves.
- 3
Pulse the mixture a few times until coarsely chopped.
- 4
With the food processor running on low speed, slowly pour in the extra virgin olive oil until the pesto is smooth and emulsified.
- 5
Season the pesto with kosher salt and black pepper, then transfer it to a large mixing bowl.
- 6
Add the potato gnocchi to the boiling water and cook according to the package instructions, usually about 2 to 3 minutes.
- 7
Reserve 1/2 cup of the starchy cooking water just before draining the gnocchi.
- 8
Drain the gnocchi and immediately transfer them into the bowl with the pesto.
- 9
Toss the gnocchi gently, adding a splash of the reserved pasta water as needed to loosen the sauce and coat every piece evenly.
- 10
Divide among warm bowls and serve immediately with a little extra grated Parmesan on top if desired.
💡 Chef tips
- Toast the pine nuts in a dry skillet for 2-3 minutes over medium heat before blending to unlock a deeper, richer flavor in your pesto.
- Do not overcook the gnocchi; as soon as they float to the top of the boiling water, they are ready to be drained.
- Store leftover pesto in an airtight jar with a thin layer of olive oil poured on top to prevent browning for up to 3 days in the refrigerator.
✅ How it should turn out
The finished dish should feature tender, pillowy gnocchi generously coated in a bright green, herbaceous sauce that smells intensely of fresh basil and garlic.