Pesto Gnocchi with Basil (Printable Version)

Fluffy potato gnocchi coated in fresh basil pesto with Parmesan and pine nuts

# What You'll Need:

→ Gnocchi

01 - 1.1 pounds potato gnocchi, fresh or store-bought

→ Pesto

02 - 1.8 ounces fresh basil leaves
03 - 2 cloves garlic, peeled
04 - 1.4 ounces pine nuts, plus extra for garnish
05 - 2.1 ounces grated Parmesan cheese
06 - 1/3 cup extra-virgin olive oil
07 - Salt and freshly ground black pepper, to taste
08 - Juice of ½ lemon, optional

→ Garnish

09 - Extra Parmesan cheese, grated
10 - Fresh basil leaves

# How to Make It:

01 - Bring a large pot of salted water to a boil over high heat.
02 - In a food processor, combine basil, garlic, pine nuts, and Parmesan. Pulse until coarsely chopped. With the motor running, slowly stream in the olive oil until a smooth, creamy sauce forms. Season with salt, pepper, and lemon juice if using. Set aside.
03 - Add gnocchi to the boiling water and cook according to package instructions, usually until they float to the surface, approximately 2 to 3 minutes.
04 - Drain the gnocchi in a colander, reserving about 1/4 cup of the cooking water.
05 - Transfer hot gnocchi to a large bowl and toss with the prepared pesto. Add a splash of reserved cooking water if needed to achieve a silky, coating consistency.
06 - Plate immediately, topping with additional grated Parmesan, fresh basil leaves, and extra pine nuts if desired.

# Expert Insights:

01 -
  • The entire dish comes together in under 25 minutes but tastes like something from a neighborhood Italian trattoria
  • Homemade pesto transforms store bought gnocchi into something extraordinary with minimal effort
  • Its endlessly adaptable to whatever nuts or cheese you have in your pantry
02 -
  • Over blending basil can make it taste bitter, so pulse just until combined and smooth
  • Always reserve some pasta water before draining, the starchy liquid is essential for achieving restaurant style sauce consistency
03 -
  • If making pesto ahead, press plastic wrap directly onto the surface to prevent oxidation and browning
  • Warm your serving bowl before adding the gnocchi, it keeps everything at the perfect temperature longer

Go Back