Easy Pesto Gnocchi (Printable)
Tender potato gnocchi coated in vibrant homemade basil pesto with pine nuts and Parmesan. Ready in 20 minutes.
# What You'll 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
# Step-by-step:
01 - Bring a large pot of salted water to a rolling 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 as needed.
04 - Add the gnocchi to the boiling water. Cook according to package instructions, typically 2–3 minutes, or until the gnocchi float to the surface.
05 - Drain the gnocchi thoroughly and return to the pot. Add the pesto and toss gently until evenly coated.
06 - Serve immediately, topped with additional grated Parmesan and fresh basil leaves.
# Expert Advice:
01 -
- Ready in 20 minutes flat with almost zero active cooking time
- The homemade pesto tastes infinitely better than anything from a jar
- Perfect for those nights when takeout feels too heavy but you are too tired to cook anything elaborate
02 -
- Do not overblend the pesto or it can turn bitter and lose that fresh green color
- Reserve a splash of pasta water before draining to help the sauce cling better
- The pesto will darken slightly over time but still tastes perfectly fine
03 -
- Room temperature ingredients blend more smoothly into pesto
- Toast your pine nuts for 3 minutes in a dry pan before blending for deeper flavor