Gnocchi al Pesto
This simple and flavorful Italian dish combines tender potato gnocchi with a vibrant basil pesto. It's a quick and satisfying meal perfect for a weeknight dinner, showcasing fresh ingredients.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpotato gnocchi, fresh or store-bought
pesto
- 2 cupfresh basil leaves, packed
- 0.25 cuppine nuts, toasted
- 2 clovegarlic, peeled
- 0.5 cupparmesan cheese, grated
- 0.25 cuppecorino romano cheese, grated
- 0.5 cupextra virgin olive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 1 cupcherry tomato, halved(optional)
Equipment
slotted spoon · food processor · large pot · serving bowl
The method
Step by step
- 1
Bring a large pot of salted water to a rolling boil for the gnocchi.
About 5 min
Cook’s note: Ensure enough water to allow gnocchi to float freely.
- 2
While the water heats, prepare the pesto by combining the basil leaves, pine nuts, and garlic in a food processor or blender.
About 2 min
- 3
Pulse the pesto mixture until roughly chopped, then add the parmesan cheese, pecorino romano cheese, salt, and black pepper.
About 1 min
- 4
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined.
About 2 min
Cook’s note: Adjust consistency with a little more olive oil if needed.
- 5
Carefully add the potato gnocchi to the boiling water.
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
- 6
Cook the gnocchi for 2-3 minutes, or until they float to the surface.
About 3 min
Cook’s note: Once they float, they are usually cooked through.
- 7
Using a slotted spoon, transfer the cooked gnocchi directly into a large serving bowl.
About 1 min
Cook’s note: Reserve a small amount of the gnocchi cooking water if you want to thin the pesto later.
- 8
Add the prepared pesto to the gnocchi in the bowl.
- 9
Gently toss until the gnocchi are evenly coated with the pesto.
About 1 min
Cook’s note: If the pesto is too thick, add a tablespoon or two of the reserved gnocchi cooking water to loosen it.
- 10
Serve immediately, garnished with halved cherry tomatoes if desired.
Keep it good
Store leftover gnocchi al pesto in an airtight container in the refrigerator.
Reheat gently in a pan over low heat, adding a splash of water or olive oil to prevent drying out.
More recipes
All recipessnack
Carrot and Cucumber Sticks with Hummus
A mixed veggie plate of carrot and cucumber sticks with hummus — colourful and crunchy.
4 min 194 kcalside dish
Ayib (Ethiopian Cottage Cheese)
Ayib is a fresh, mild Ethiopian cheese similar to cottage cheese or farmer's cheese. It's traditionally made from soured milk and often served alongside spicy stews to provide a cooling contrast. This recipe uses readily available ingredients to create a delicious and authentic-tasting Ayib.
1 hr 30 min 165 kcalsnack
Banana with Dark Chocolate
A ripe banana alongside a few squares of dark chocolate — a natural sweet treat.
1 min 182 kcalsnack
Rice Cakes with Cream Cheese
Rice cakes spread with cream cheese — light, airy, and satisfying.
2 min 171 kcalside dish
Plátanos Maduros Fritos
These sweet fried plantains are a staple in many Latin American cuisines, offering a delightful caramelized exterior and a soft, tender interior. They make a perfect sweet and savory side dish to complement a variety of meals. This vegan version focuses on simple preparation to highlight the natural sweetness of ripe plantains.
25 min 424 kcalsnack
Greek Yogurt with Almonds
Creamy Greek yogurt topped with whole almonds — a protein and healthy-fat packed snack.
2 min 261 kcalside dish
Onion Soup Roasted Potatoes
A classic and incredibly simple side dish using dry onion soup mix to create a savory, crispy crust on roasted potatoes. This recipe requires minimal prep and delivers a flavorful result perfect for weeknight dinners. The soup mix provides all the seasoning you need.
50 min 303 kcal