Pesto Gnocchi
Elevate your weeknight dinner game with this vibrant and flavorful Pesto Gnocchi recipe! Perfectly pillowy potato gnocchi are coated in a silky homemade basil pesto made with fresh basil leaves, rich pine nuts, grated Parmesan, and a hint of garlic. The addition of extra-virgin olive oil and a splash of lemon juice ensures every bite is bursting with freshness and zest. Ready in just 25 minutes, this quick and easy dish is ideal for busy schedules while giving you restaurant-quality flavors right at home. Optional pops of color and juiciness from halved cherry tomatoes make it even more irresistible, while a sprinkle of extra Parmesan ties everything together. A true crowd-pleaser, Pesto Gnocchi is a versatile recipe that promises comfort and gourmet appeal in every forkful! Perfect for fans of Italian cuisine, homemade pasta, and vibrant sauces.
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Recipe Information
Ingredients
- 500 grams Potato gnocchi
- 2 cups Fresh basil leaves
- 0.25 cups Pine nuts
- 0.5 cups Parmesan cheese, grated
- 2 large Garlic cloves
- 0.5 cups Extra-virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 cup Cherry tomatoes, halved (optional)
- 0.25 cups Parmesan cheese, for garnish (optional)
Instructions
Begin by bringing a large pot of salted water to a boil. Once boiling, add the potato gnocchi and cook them according to the package instructions until they float to the surface, indicating they are done. This usually takes about 2-3 minutes.
While the gnocchi is cooking, prepare the pesto. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and peeled garlic cloves. Pulse until the mixture is well combined and has a coarse texture.
Slowly add the extra-virgin olive oil in a steady stream while the processor runs on a low setting, until the pesto becomes smooth and well emulsified.
Add lemon juice, salt, and black pepper to the pesto, then blend once more until fully incorporated. Taste and adjust seasoning as necessary.
Once the gnocchi are cooked, drain them and reserve about 1/4 cup of the cooking water. Return the gnocchi to the pot over low heat.
Add the pesto sauce to the gnocchi, stirring gently to coat the pasta evenly. Use the reserved cooking water a tablespoon at a time to loosen the sauce if necessary, ensuring the gnocchi is well-coated but not runny.
If using, gently fold in halved cherry tomatoes for a burst of freshness and added color.
Serve the pesto gnocchi immediately, garnished with additional grated Parmesan cheese, if desired. Enjoy your delicious homemade pesto gnocchi!
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 10.4 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1297 mg | 100% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1484 mg | 32% | |
*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.
