Pesto Gnocchi Italian Comfort Dish (Print Version)
Soft potato gnocchi coated in vibrant homemade basil pesto for an irresistible Italian comfort dish ready in 25 minutes.
# 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 for brightness
→ Garnish
09 - Extra Parmesan cheese, grated
10 - Fresh basil leaves
# How to Make It:
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 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 until they float to surface, approximately 2-3 minutes.
04 - Drain gnocchi in a colander, reserving a small amount of cooking water.
05 - Transfer hot gnocchi to a large bowl. Add pesto and toss thoroughly. Add splash of reserved cooking water if needed for silkier consistency.
06 - Serve immediately topped with additional grated Parmesan, fresh basil leaves, and extra pine nuts if desired.
# Expert Hints:
01 -
- Its restaurant quality comfort food that comes together in under 30 minutes
- The homemade pesto tastes infinitely brighter than anything from a jar
- That moment when pesto coats each pillowy gnocchi is pure magic
02 -
- Never boil pesto or the basil will turn an unappetizing brown color and lose its fresh flavor
- That splash of pasta water is not optional, it creates the silky restaurant style coating that clings to every piece
- If your sauce feels too thick, add more pasta water a tablespoon at a time until it flows freely
03 -
- Wash and thoroughly dry your basil before making pesto, water will make the sauce separate and turn muddy
- Room temperature ingredients create a smoother, more cohesive sauce