Pesto Gnocchi Italian Comfort Dish (Print View)
Soft potato gnocchi coated in fresh homemade basil pesto for a quick Italian vegetarian dinner.
# What You'll Need:
→ Gnocchi
01 - 1.1 lb potato gnocchi, fresh or store-bought
→ Pesto
02 - 1.8 oz fresh basil leaves
03 - 2 cloves garlic, peeled
04 - 1.4 oz pine nuts, plus extra for garnish
05 - 2.1 oz grated Parmesan cheese
06 - 1/3 cup extra-virgin olive oil
07 - Salt and freshly ground black pepper to taste
08 - Juice of ½ lemon, optional
→ Garnish
09 - Extra Parmesan cheese, grated
10 - Fresh basil leaves
# How to Make:
01 - Bring a large pot of salted water to a rolling boil over high heat.
02 - Combine basil, garlic, pine nuts, and Parmesan in a food processor. Pulse until coarsely chopped. With motor running, slowly drizzle in olive oil until smooth and creamy. Season with salt, pepper, and lemon juice if desired. Set aside.
03 - Add gnocchi to boiling water and cook according to package directions, typically 2–3 minutes until they float to the surface.
04 - Drain gnocchi in a colander, reserving approximately 1/4 cup of the cooking liquid.
05 - Transfer hot gnocchi to a large bowl. Add pesto and toss thoroughly, adding reserved cooking water as needed for a silky consistency. Serve immediately topped with extra Parmesan, fresh basil, and additional pine nuts if desired.
# Expert Suggestions:
01 -
- The vibrant basil pesto clings to every nook and cranny of the gnocchi, ensuring each bite is bursting with flavor
- It comes together in under 30 minutes, making it perfect for weeknight dinners when you want something special without the fuss
02 -
- Never blanch your basil in hot water before making pesto—it turns that beautiful green into an unappealing army brown
- Reserve some pasta water before draining, even if you think you won't need it—that starchy liquid is the secret to binding the sauce and gnocchi together perfectly
03 -
- Toast your pine nuts in a dry pan over medium heat, shaking constantly—they go from golden to burnt in seconds
- Room temperature ingredients blend more smoothly, so take your cheese and garlic out of the fridge about 20 minutes before starting