Easy Pesto Gnocchi (Print Version)
Tender potato gnocchi coated in fresh basil pesto with pine nuts and Parmesan. Ready in 20 minutes.
# 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
# Preparation Steps:
01 - Bring a large pot of salted water to a boil.
02 - While the water heats, prepare the pesto: 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. Add the pesto and toss gently until the gnocchi are evenly coated.
06 - Serve immediately, topped with extra Parmesan and fresh basil.
# Expert Advice:
01 -
- This comes together in barely 20 minutes, making it perfect for those nights when cooking feels impossible but you still want something special
- The homemade pesto transforms store-bought gnocchi into restaurant-quality food that will impress even the most skeptical dinner guests
02 -
- I once made this with dried basil in a pinch and it tasted like grassy disappointment—fresh basil is absolutely non-negotiable here
- The pasta water trick is what restaurant kitchens use to create that glossy, restaurant-quality sauce consistency
03 -
- Toast your pine nuts until fragrant and golden—this single step transforms the pesto from good to extraordinary
- Never blanch the basil first; room temperature leaves capture the most vibrant, fresh flavor