Gnocchi with Pesto
This simple and satisfying dish features tender potato gnocchi coated in a vibrant, homemade basil pesto. It's a quick vegetarian meal that's perfect for a weeknight dinner or a light lunch.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 566 kcal
Allergen information: may contain gluten, 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 ggnocchi, potato
pesto
- 2 cupfresh basil, packed
- 0.25 cuppine nut, toasted lightly
- 0.5 cupparmesan cheese, grated
- 2 clovegarlic
- 0.5 cupextra virgin olive oil
- 1 tbsplemon juice, freshly squeezed
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 0.5 cupcherry tomato, halved(optional)
Equipment
slotted spoon · food processor · large pot · large bowl
The method
Step by step
- 1
Bring a large pot of salted water to a rolling boil for the gnocchi.
About 5 min
- 2
While the water heats, prepare the pesto: combine the fresh basil, pine nuts, parmesan cheese, garlic, lemon juice, salt, and black pepper in a food processor.
About 3 min
- 3
Pulse the pesto mixture until roughly chopped, then slowly drizzle in the extra virgin olive oil while the processor is running until a smooth, but still slightly chunky, sauce forms.
About 2 min
Cook’s note: If the pesto is too thick, add a tablespoon or two of water from the gnocchi pot to thin it out.
- 4
Add the gnocchi to the boiling water and cook according to package directions, usually 2-3 minutes, or until they float to the surface.
About 3 min
Cook’s note: Do not overcrowd the pot; cook the gnocchi in batches if necessary.
- 5
Once cooked, use a slotted spoon to transfer the gnocchi directly into a large bowl or serving dish.
About 1 min
Cook’s note: Reserve a small amount of the starchy gnocchi cooking water before draining, in case you need it to thin the pesto later.
- 6
Pour the prepared pesto over the warm gnocchi and gently toss to coat everything evenly.
About 1 min
- 7
Serve immediately, garnished with halved cherry tomatoes if desired.
Per serving
Nutrition
- Calories
- 565.8kcal
- Protein
- 11.5g
- Carbs
- 45.9g
- Fat
- 37.1g
- Fibre
- 3.3g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover gnocchi with pesto in an airtight container in the refrigerator.
Gently reheat in a pan over low heat, adding a splash of water or olive oil if needed to loosen the sauce. Microwaving may alter gnocchi texture.
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