Easy Pesto Gnocchi (Printable Version)
Tender potato dumplings in fresh basil pesto sauce
# 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
# Directions:
01 - Bring a large pot of salted water to a boil over high heat.
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 in a colander 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 leaves.
# Expert Tips:
01 -
- Twenty minutes from start to finish, which is basically a miracle on busy weeknights
- The pesto sauce comes together faster than you can boil water
- Store bought gnocchi feels fancy without any actual effort required
02 -
- Do not overcook the gnocchi or they will turn gummy and sad
- Reserve a splash of pasta water before draining to help the sauce cling better
- Pesto darkens quickly once made, so keep it covered until the last possible moment
03 -
- Toasting the pine nuts for 3 minutes before blending brings out their natural oils
- Room temperature ingredients blend more smoothly than cold ones