Easy Pesto Gnocchi (Print)

Tender potato gnocchi coated in vibrant fresh basil pesto with pine nuts and Parmesan. Ready in just 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

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil over high heat.
02 - Combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped and well incorporated.
03 - With the motor running, slowly drizzle olive oil into the mixture until smooth and creamy. Season with salt, pepper, and lemon juice. Adjust seasoning to taste.
04 - Add gnocchi to boiling water. Cook according to package directions, typically 2-3 minutes, until pieces float to the surface.
05 - Drain gnocchi thoroughly in a colander and return to the warm pot.
06 - Add pesto to the pot and toss gently until gnocchi are evenly coated. Plate immediately, garnished with additional Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • This comes together in the time it takes to boil water, making it perfect for those nights when you need dinner fast but still want something that feels special
  • The homemade pesto tastes infinitely brighter than jarred versions, and you probably have everything you need already in your pantry
  • Its endlessly adaptable, add whatever vegetables you have on hand or keep it simple and let the basil shine
02 -
  • Dont overcook the gnocchi or theyll turn gummy and sad. As soon as they float, get them out of that water
  • If your pesto seems too thick, whisk in a spoonful of the starchy pasta water to loosen it up and help it cling better
  • Pesto oxidizes and turns brownish quickly, so make it right before you need it and press plastic wrap directly onto the surface if storing
03 -
  • If making this ahead, undercook the gnocchi slightly by about 30 seconds, then finish cooking them in the pesto when reheating so they dont fall apart
  • Freeze leftover pesto in ice cube trays, then pop the cubes into a freezer bag for instant portions whenever you need them

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