Basil Pesto Gnocchi (Printable)
Fluffy potato dumplings tossed with fresh basil pesto, Parmesan, and pine nuts for an effortless Italian dinner.
# What You'll Need:
→ Gnocchi
01 - 1.1 lbs 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 for brightness
→ Garnish
09 - Extra Parmesan cheese, grated
10 - Fresh basil leaves
# How To Cook:
01 - Bring a large pot of salted water to a rolling boil.
02 - Combine basil, garlic, pine nuts, and Parmesan in a food processor. Pulse until coarsely chopped. With motor running, slowly stream 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 until they float to surface, about 2-3 minutes.
04 - Drain gnocchi in a colander, reserving a small amount of cooking water for sauce consistency.
05 - Transfer hot gnocchi to a large bowl and toss thoroughly with pesto. Add splash of reserved cooking water if sauce needs thinning. Serve immediately, garnished with extra Parmesan, fresh basil, and additional pine nuts if desired.
# Expert Suggestions:
01 -
- It comes together in under 30 minutes but tastes like something from an Italian grandmother's kitchen
- The homemade pesto makes storebought sauce completely obsolete once you taste the difference
02 -
- Overcooking gnocchi makes them gummy and sad, so the moment they float, get them out of that water
- Homemade pesto oxidizes and turns brown, but the taste stays perfect for days in the fridge
03 -
- Toast your pine nuts in a dry pan for 3 minutes before adding them to the processor
- Add pasta water one tablespoon at a time until the sauce reaches your ideal consistency