Easy Pesto Gnocchi (Printable)
Tender potato gnocchi coated in fresh basil pesto, ready in just 20 minutes for a satisfying Italian meal.
# 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 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.
06 - Add the pesto and toss gently until the gnocchi are evenly coated.
07 - Serve immediately, topped with extra Parmesan and fresh basil.
# Expert Tips:
01 -
- It comes together in 20 minutes but tastes like something from a restaurant
- The pesto freezes beautifully, so you can double the batch and save half for later
02 -
- Don't overcook the gnocchi or they'll become gummy and mushy
- Reserve a splash of pasta water before draining to loosen the pesto if needed
03 -
- Toasting the pine nuts first transforms their flavor from mild to deeply nutty
- If the pesto tastes too bitter, add a pinch of sugar to balance it out