Description
A delicious and easy recipe for Gnocchi al Pesto that transforms dinner with fresh ingredients.
Ingredients
Scale
- 2 cups potato gnocchi (fresh or store-bought)
- 1 cup fresh basil leaves, packed
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 teaspoon lemon juice (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, usually about 2-3 minutes or until they float to the surface. Drain and set aside.
- In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, minced garlic, and a pinch of salt and pepper. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If desired, add lemon juice for brightness. Taste and adjust seasoning as needed.
- In a large skillet over medium heat, add the cooked gnocchi and pesto sauce. Toss gently to coat the gnocchi evenly with the sauce, cooking for an additional 1-2 minutes until heated through.
- Serve immediately, garnished with extra Parmesan cheese and pine nuts if desired.
Notes
- For a creamier sauce, add a couple of tablespoons of heavy cream to the pesto before mixing with the gnocchi.
- Substitute the pine nuts with sunflower seeds or omit nuts altogether for a nut-free version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 0mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 5mg