Easy Pesto Gnocchi (Printable View)
Tender potato gnocchi coated in vibrant homemade 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 Make It:
01 - Bring a large pot of salted water to a rolling boil over high heat.
02 - While water heats, place basil leaves, pine nuts, garlic cloves, and grated Parmesan in a food processor. Pulse until finely chopped and combined.
03 - With the food processor running on low, slowly drizzle in the olive oil through the feed tube. Process until the mixture reaches a smooth, creamy consistency. Add salt, black pepper, and lemon juice. Taste and adjust seasoning as desired.
04 - Add gnocchi to the boiling water. Cook for 2–3 minutes or until they float to the surface, indicating doneness.
05 - Drain the cooked gnocchi thoroughly in a colander, then return to the warm pot.
06 - Pour the prepared pesto sauce over the gnocchi. Gently toss with a wooden spoon until evenly coated. Serve immediately while hot, garnished with additional grated Parmesan and fresh basil leaves.
# Expert Suggestions:
01 -
- The entire dish comes together in the time it takes to boil water, making it perfect for those nights when takeout sounds tempting but you want something real
- That moment when homemade pesto hits hot gnocchi and the aroma fills your entire kitchen is pure kitchen therapy
- You probably have everything you need already, and the result tastes like something from a tiny restaurant in Rome
02 -
- Reserve a splash of pasta water before draining, that starchy liquid is the secret to making pesto cling to every nook and cranny of the gnocchi
- Pesto oxidizes and turns brown if exposed to air too long, so make it right before you cook the gnocchi for the brightest green color
- If your pesto seems too thick, add more olive oil, not water, or it will separate and look unappetizing
03 -
- Toast your pine nuts in a dry pan over medium heat, shaking constantly, until fragrant and golden, about 3 minutes
- Blanch your basil in boiling water for 10 seconds then plunge it into an ice bath, the shock keeps it bright green even after processing