Gnocchi au Pesto
Delight in our Gnocchi au Pesto, a plate of tender potato dumplings generously coated with a vibrant, basil-infused pesto sauce. Each bite is a harmonious blend of fluffy gnocchi and the bold, herbal notes of the pesto, making for a truly aromatic and flavorful experience.
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Equipment
Ingredients
- 1 lb gnocchi store-bought potato gnocchi; fresh or shelf-stable
- 2 cups fresh basil leaves packed; about 2 oz
- 1/4 cup pine nuts toasted; or substitute with walnuts
- 2 cloves garlic peeled
- 1/2 cup Parmesan cheese freshly grated; plus more for serving
- 1/2 cup extra-virgin olive oil
- 1 tsp salt plus more for pasta water
- 1/4 tsp black pepper freshly ground
- 1 cup cherry tomatoes halved; optional, for added freshness
- 1 tbsp fresh lemon juice optional, to brighten flavors
Instructions
- Make the Pesto: In a food processor, combine basil, pine nuts, garlic, Parmesan, salt, and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until smooth and emulsified. Taste and adjust seasoning; stir in lemon juice if using for brightness. Set aside.
- Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package instructions, usually 2-3 minutes or until they float to the surface. Reserve 1/2 cup of pasta water, then drain in a colander.
- Sauté Tomatoes (Optional): While gnocchi cooks, heat a large skillet over medium heat with a drizzle of olive oil. Add halved cherry tomatoes and cook for 2-3 minutes until softened and blistered. Remove from heat.
- Combine and Toss: Return the skillet to low heat. Add the drained gnocchi to the skillet with the tomatoes. Stir in the pesto, adding a splash of reserved pasta water to loosen the sauce if needed. Gently toss until the gnocchi is evenly coated and warmed through, about 1-2 minutes.
- Serve: Divide into bowls, grate extra Parmesan on top, and garnish with a few basil leaves if desired. Serve immediately while hot for the best texture.
Notes
🔹 Pesto Tip: Make pesto ahead and store in the fridge for up to 3 days, covered with a thin layer of olive oil to prevent browning.
🔹 Gnocchi Texture: Don't overcook—gnocchi should be pillowy, not gummy. Fresh gnocchi cooks faster than dried.
🔹 Vegan Adaptation: Use nutritional yeast instead of Parmesan and ensure gnocchi is egg-free.
🔹 Variations: Add grilled chicken, shrimp, or roasted veggies like zucchini for protein; or swap in arugula for a peppery green salad on top.
🔹 Storage: Leftovers keep in an airtight container in the fridge for 2 days; reheat gently in a skillet with a bit of water to revive the sauce.
Nutrition
Calories: 520kcalCarbohydrates: 45gProtein: 12gFat: 34gSaturated Fat: 6gCholesterol: 15mgSodium: 780mgPotassium: 420mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg
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