Basil Pesto Potato Gnocchi (Printable)
Fluffy potato gnocchi coated in fresh homemade basil pesto with pine nuts and Parmesan.
# What You'll 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 for brightness
→ Garnish
09 - Extra Parmesan cheese, grated
10 - Fresh basil leaves
# Directions:
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, gradually stream in olive oil until smooth and creamy. Season with salt, pepper, and lemon juice if using. Set aside.
03 - Add gnocchi to boiling water and cook according to package directions, typically until they float to surface, 2-3 minutes.
04 - Drain gnocchi in a colander, reserving a small amount of cooking water for sauce adjustment.
05 - Transfer hot gnocchi to a large bowl and toss with prepared pesto. Add splash of reserved cooking water if needed for silkier consistency. Serve immediately, garnished with additional Parmesan, fresh basil leaves, and extra pine nuts if desired.
# Expert Advice:
01 -
- Twenty-five minutes from start to finish, which saved me on countless hectic weeknights
- The homemade pesto tastes leagues better than jarred versions, plus your kitchen will smell incredible
02 -
- Overcooking gnocchi is the quickest way to ruin this dish, so pull them the second they float
- That splash of starchy cooking water is what transforms the pesto into a silky sauce that clings properly
03 -
- If your pesto tastes too sharp or acidic, add another pinch of salt before reaching for more lemon
- A splash of pasta water works better than adding more olive oil if the sauce feels too thick