Pesto Gnocchi with Basil Parmesan (Printable)
Fluffy potato gnocchi coated in fresh, aromatic basil pesto with Parmesan and toasted pine nuts.
# What You 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
→ 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, 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 2-3 minutes until they float to surface.
04 - Drain gnocchi, reserving a small amount of cooking water.
05 - Transfer hot gnocchi to a large bowl and toss with pesto. Add splash of reserved cooking water for silkier consistency if needed. Serve immediately, garnished with extra Parmesan, basil leaves, and pine nuts.
# Expert Tips:
01 -
- The homemade pesto tastes infinitely brighter than anything from a jar, and it takes literally five minutes
- Store-bought gnocchi means you can have restaurant-quality Italian comfort food on a Tuesday night
- That moment when the gnocchi floats to the surface never gets old, and neither does diving into this bowl
02 -
- Overcooking gnocchi is tragic. The moment they float, theyre done. Even thirty seconds too long makes them gummy and sad.
- Pesto oxidizes and turns brownish if left out too long. Make it right before you need it, or press plastic wrap directly onto the surface to buy yourself some time.
03 -
- Toast the pine nuts before making pesto. It brings out their natural oils and deepens the flavor in a way that raw nuts just cant match.
- Reserve more pasta water than you think you need. That starchy liquid is the secret to turning your pesto into a silky sauce that clings to every piece of gnocchi.