Easy Pesto Gnocchi (Printable Version)
Tender potato gnocchi coated in vibrant basil pesto sauce, ready in 20 minutes.
# What You Need:
→ Gnocchi
01 - 1.1 lbs potato gnocchi, store-bought or homemade
→ Pesto Sauce
02 - 2 cups fresh basil leaves, packed
03 - 1/3 cup pine nuts
04 - 2 garlic cloves
05 - 2/3 cup grated Parmesan cheese
06 - 1/2 cup extra virgin olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - Juice of 1/2 lemon
→ To Serve
10 - Extra grated Parmesan cheese
11 - Fresh basil leaves
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil.
02 - In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped.
03 - With the motor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt, pepper, and lemon juice. Taste and adjust seasoning if needed.
04 - Add the gnocchi to the boiling water. Cook according to package instructions, usually 2–3 minutes, or until the gnocchi float to the surface.
05 - Drain the gnocchi and return to the pot. Add the pesto and toss gently until the gnocchi are evenly coated.
06 - Serve immediately, topped with extra Parmesan and fresh basil.
# Expert Advice:
01 -
- Twenty minutes from start to finish means you can eat something genuinely good even on days when cooking feels like too much
- That moment when the gnocchi float to the surface never fails to make me feel accomplished, like I performed a kitchen magic trick
02 -
- Over blending pesto makes it bitter, pulse just until combined and smooth
- Reserve a splash of pasta water before draining the gnocchi to help the sauce cling
03 -
- If your basil looks slightly wilted, give it an ice bath for five minutes and it will perk right up
- A splash of pasta water transforms pesto from a coating into a silky sauce that hugs every piece