Pesto Gnocchi

5 from 1 vote

This Pesto Gnocchi is an irresistible symphony of tender, fluffy potato dumplings enrobed in a luscious, aromatic basil pesto. A culinary gem from Italy, it promises a dining experience that is both comforting and gourmet.

Prep Time10

Cook Time10

Total Time20

Course: Lunch

Cuisine: Italian

Servings:

Calories: 553kcal

Author: Joanna Cismaru

Equipment

Vitamix Blender

Ingredients

Pesto Sauce

2 cups fresh basil leaves packed
½ cup Parmesan cheese grated
½ cup olive oil extra virgin
⅓ cup pine nuts
3 cloves garlic minced
salt and pepper to taste

For Serving

1 pound gnocchi
Parmesan cheese grated, for garnish
pine nuts toasted, for garnish

US Customary - Metric

Instructions

Make the basil pesto sauce: In a food processor or blender, combine the basil leaves, grated Parmesan cheese, pine nuts or walnuts, and minced garlic. Pulse until the ingredients are roughly chopped.
With the food processor or blender running, slowly drizzle in the extra-virgin olive oil until the mixture reaches your desired consistency. You may need to scrape down the sides of the processor or blender occasionally.
Season the pesto sauce with salt and freshly ground black pepper to taste. Set aside.
Cook the gnocchi according to the recipe or package instructions. Once cooked, drain the gnocchi, reserving about ½ cup of the cooking water.
In a large skillet or pan, gently warm the pesto sauce over low heat. Add the cooked gnocchi to the pan and toss to coat them in the sauce. If the sauce is too thick, add a little of the reserved cooking water to thin it out.
Serve the pesto gnocchi in bowls or on plates, garnished with grated Parmesan cheese and toasted pine nuts, if desired.

Notes

Recipe will yield 1 to 1¼ cups of pesto.
Choice of Gnocchi: You can use store-bought or homemade gnocchi for this recipe. Just make sure to cook them according to their specific instructions.
Pesto Variations: Traditional pesto uses pine nuts, but feel free to experiment with other types of nuts like walnuts or almonds.
Consistency of Pesto: Adjust the amount of olive oil as needed to achieve your desired consistency. Some prefer a thicker pesto, while others like it a bit more loose.
Garnishing: The toasted pine nuts and extra Parmesan cheese are optional but they add an additional layer of flavor and texture.
Storing Pesto: If you have leftover pesto, it can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage. Just make sure to drizzle a little olive oil on top before storing to keep the pesto from oxidizing and turning brown.
Warming up leftovers: When reheating, do it over low heat and consider adding a splash of cooking water or broth to loosen the sauce and ensure the gnocchi doesn't dry out.

Nutrition