Easy Pesto Gnocchi (Printable View)
Tender potato gnocchi in vibrant basil pesto sauce ready in 20 minutes.
# Ingredient List:
→ 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 Prepare:
01 - Bring a large pot of salted water to a boil.
02 - While the water heats, prepare the pesto: 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.
06 - Add the pesto and toss gently until the gnocchi are evenly coated. Serve immediately, topped with extra Parmesan and fresh basil.
# Expert Suggestions:
01 -
- Twenty minutes from start to finish, including the time it takes to boil water
- The pesto comes together faster than ordering takeout and tastes infinitely fresher
- Leftovers reheat beautifully for tomorrow's lunch, if there are any
02 -
- Overcooking gnocchi makes them gummy, so pull them the second they float
- Pesto oxidizes quickly, so press plastic wrap directly onto the surface if storing any
- The pesto thickens as it sits, so add a splash of pasta water if needed
03 -
- Reserve a half cup of pasta water before draining to loosen the sauce if needed
- Warm your serving bowls in the oven for 5 minutes so the dish stays hot longer