Pesto Gnocchi with Basil (Printable View)

Fluffy potato dumplings coated in fresh basil pesto with garlic, pine nuts, and Parmesan cheese.

# What You'll Need:

→ Gnocchi

01 - 1.1 lb 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 Steps:

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, slowly drizzle 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 2–3 minutes until they float to surface.
04 - Drain gnocchi in a colander, reserving a small amount of the cooking water for sauce adjustment.
05 - Transfer hot gnocchi to a large bowl. Add prepared pesto and toss thoroughly to coat. Add a splash of reserved cooking water if needed for a silkier consistency.
06 - Plate immediately, topping with additional grated Parmesan, fresh basil leaves, and extra pine nuts if desired.

# Expert Advice:

01 -
  • Ready in about 25 minutes but tastes like you spent all afternoon cooking
  • Homemade pesto is infinitely better than jarred and ridiculously simple to make
  • The way the sauce clings to each pillowy gnocchi is pure comfort food perfection
02 -
  • Reserve some pasta water before draining, that starchy liquid is your secret weapon for a silky sauce
  • Do not over-blend the pesto or the basil can turn bitter and lose its fresh bright flavor
  • Work quickly once the gnocchi floats, they go from perfect to gummy fast
03 -
  • Room temperature ingredients blend more smoothly for a creamier pesto texture
  • Add a tablespoon of pasta water to your pesto if it seems too thick

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