Gnocchi al Pesto
This simple and flavorful Italian dish combines tender potato gnocchi with a vibrant basil pesto. It's a quick and satisfying meal perfect for a weeknight dinner, showcasing fresh ingredients.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 500 gpotato gnocchi, fresh or store-bought
pesto
- 2 cupfresh basil leaves, packed
- 0.25 cuppine nuts, toasted
- 2 clovegarlic, peeled
- 0.5 cupparmesan cheese, grated
- 0.25 cuppecorino romano cheese, grated
- 0.5 cupextra virgin olive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 1 cupcherry tomato, halved(optional)
Equipment
slotted spoon · food processor · large pot · serving bowl
The method
Step by step
- 1
Bring a large pot of salted water to a rolling boil for the gnocchi.
About 5 min
Cook’s note: Ensure enough water to allow gnocchi to float freely.
- 2
While the water heats, prepare the pesto by combining the basil leaves, pine nuts, and garlic in a food processor or blender.
About 2 min
- 3
Pulse the pesto mixture until roughly chopped, then add the parmesan cheese, pecorino romano cheese, salt, and black pepper.
About 1 min
- 4
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined.
About 2 min
Cook’s note: Adjust consistency with a little more olive oil if needed.
- 5
Carefully add the potato gnocchi to the boiling water.
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
- 6
Cook the gnocchi for 2-3 minutes, or until they float to the surface.
About 3 min
Cook’s note: Once they float, they are usually cooked through.
- 7
Using a slotted spoon, transfer the cooked gnocchi directly into a large serving bowl.
About 1 min
Cook’s note: Reserve a small amount of the gnocchi cooking water if you want to thin the pesto later.
- 8
Add the prepared pesto to the gnocchi in the bowl.
- 9
Gently toss until the gnocchi are evenly coated with the pesto.
About 1 min
Cook’s note: If the pesto is too thick, add a tablespoon or two of the reserved gnocchi cooking water to loosen it.
- 10
Serve immediately, garnished with halved cherry tomatoes if desired.
Keep it good
Store leftover gnocchi al pesto in an airtight container in the refrigerator.
Reheat gently in a pan over low heat, adding a splash of water or olive oil to prevent drying out.