Soft Potato Gnocchi Basil Pesto (Printable)
Soft potato gnocchi with fresh basil pesto, Parmesan, and pine nuts. 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
→ 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 the gnocchi to the boiling water and cook according to package instructions, usually until they float to the surface, about 2–3 minutes.
04 - Drain the gnocchi in a colander, reserving a small amount of the cooking water.
05 - Transfer the hot gnocchi to a large bowl and toss thoroughly with the pesto sauce. Add a splash of the reserved cooking water if needed to achieve a silky consistency.
06 - Plate immediately, generously garnished with extra grated Parmesan, fresh basil leaves, and additional pine nuts if desired.
# Expert Tips:
01 -
- The contrast between pillowy gnocchi and vibrant, nutty pesto creates pure comfort in every bite
- Ready in under 30 minutes but tastes like something you'd linger over at a neighborhood trattoria
- Homemade pesto keeps beautifully in the fridge for impromptu pasta nights all week long
02 -
- Don't cook your gnocchi past the floating point, or they'll go from pillowy to gummy in seconds
- Warm your serving bowl before tossing—cold pasta absorbs sauce faster and makes everything congeal
- Pesto oxidizes and turns brown quickly, so press plastic wrap directly onto the surface if storing
03 -
- Toast your pine nuts in a dry pan over medium heat until golden—watch closely like a hawk, because they go from perfect to burned in seconds
- Double the pesto recipe and freeze half in ice cube trays for instant future meals