Pesto Gnocchi with Basil (Printable)

Fluffy potato gnocchi coated in fresh basil pesto with garlic, pine nuts, and Parmesan. A comforting Italian classic ready in under 30 minutes.

# What You'll 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

# Directions:

01 - Bring a large pot of salted water to a rolling boil.
02 - In a food processor, combine basil, garlic, pine nuts, and Parmesan. Pulse until coarsely chopped. With the motor running, slowly stream in the olive oil until a smooth, creamy sauce forms. Season with salt, pepper, and lemon juice if using. Set aside.
03 - Add gnocchi to the boiling water and cook according to package directions, typically until they float to the surface, about 2-3 minutes.
04 - Drain the gnocchi through a colander, reserving a small amount of the cooking water.
05 - Transfer hot gnocchi to a large bowl and toss with the prepared pesto. Add a splash of reserved cooking water if needed to achieve a silky, coating consistency.
06 - Plate immediately, topped with additional grated Parmesan, fresh basil leaves, and extra pine nuts if desired.

# Expert Tips:

01 -
  • The homemade pesto comes together in minutes and tastes infinitely better than anything store-bought
  • Its one of those rare dishes that feels fancy enough for company but easy enough for Tuesday night
  • The combination of pillowy gnocchi and bright basil sauce hits every comfort food craving
02 -
  • Over-blending the pesto can turn it bitter, so just pulse until combined and emulsified
  • That splash of pasta water is the secret to restaurant-style coating, don't skip it
  • Work quickly once the gnocchi is cooked, it gets gummy if it sits too long
03 -
  • Room temperature ingredients blend more smoothly, so take your eggs and cheese out of the fridge early
  • If your pesto tastes too bitter, add a tiny pinch of sugar to balance it out

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