Pesto and Lemon Gnocchi
Bright, zesty, and irresistibly creamy, this Pesto and Lemon Gnocchi recipe is a quick and flavorful choice for weeknight dinners or special occasions. Fluffy potato gnocchi are tossed in a vibrant homemade pesto made with fresh basil, parmesan, pine nuts, and a hint of garlic, then elevated with fresh lemon juice and zest for a citrusy twist that brings the dish to life. A touch of reserved pasta water ensures a silky, perfectly balanced sauce that clings to every tender bite. Finished with a light sauté for added texture and garnished with extra parmesan and basil, this dish is a delightful fusion of Italian comfort and refreshing flavors. Ready in just 25 minutes, it’s both a time-saver and a showstopper. Perfect for busy nights but elegant enough for entertaining!
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Recipe Information
Ingredients
- 500 g gnocchi
- 50 g fresh basil leaves
- 50 g parmesan cheese, grated
- 30 g pine nuts
- 1 whole garlic clove
- 6 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 whole lemon lemon zest
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil for cooking the gnocchi later.
To make the pesto, combine fresh basil leaves, grated parmesan cheese, pine nuts, garlic, and 5 tablespoons of olive oil in a food processor or blender. Pulse until smooth, scraping down the sides as needed.
Add the lemon juice, salt, and black pepper to the pesto mixture. Blend again until incorporated. Set the pesto aside.
Cook the gnocchi in the boiling water until they float to the surface, which usually takes 2-3 minutes. Reserve 1/4 cup of the cooking water before draining the gnocchi.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the drained gnocchi and sauté for 2-3 minutes to lightly brown them.
Reduce the heat to low. Add the prepared pesto and the reserved pasta water to the gnocchi. Stir gently to coat the gnocchi evenly in the sauce.
Add the zest of one lemon and toss to combine. Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the pesto and lemon gnocchi hot, garnished with extra parmesan cheese and a few fresh basil leaves, if desired.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 4610 mg | 200% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 6.9 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 772 mg | 59% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
