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gnocchi with pesto recipe.

Gnocchi with Pesto (Quick & Easy Homemade Recipe)

Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins
Servings: 2–3 | Cuisine: Italian | Course: Main, Dinner

Why You’ll Love This Gnocchi with Pesto Recipe

This Gnocchi with Pesto recipe is the ultimate comfort food — pillowy soft potato gnocchi coated in a vibrant, homemade basil pesto sauce. It’s a quick weeknight dinner that’s bursting with flavor and ready in just 15 minutes.

Ingredients

For the Gnocchi (store-bought or homemade)

  • 1 lb (450g) potato gnocchi (fresh, frozen, or homemade)

For the Basil Pesto

  • 2 cups fresh basil leaves (packed)
  • ¼ cup pine nuts (or walnuts)
  • 2–3 garlic cloves
  • ½ cup extra virgin olive oil
  • ½ cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: juice of ½ lemon (for brightness)

Instructions

1. Make the Basil Pesto

  1. In a food processor or blender, combine basil, garlic, pine nuts, and Parmesan.
  2. Blend while slowly drizzling in the olive oil until smooth.
  3. Season with salt, pepper, and lemon juice (if using). Set aside.

Shortcut: You can use store-bought pesto, but homemade tastes way better!

2. Cook the Gnocchi

  1. Bring a large pot of salted water to a boil.
  2. Add the gnocchi and cook until they float to the top (2–3 minutes).
  3. Drain and reserve ¼ cup of pasta water.

3. Combine and Serve

  1. In a large pan or bowl, toss the cooked gnocchi with the pesto.
  2. Add a splash of pasta water to help the sauce coat evenly.
  3. Serve immediately with extra cheese and fresh basil on top.

Tips for Success

  • Don’t overcook the gnocchi — they only take 2–3 minutes.
  • Toast your pine nuts for extra flavor.
  • Use fresh basil and good quality olive oil for best results.
  • Reserve pasta water — it helps the pesto cling better to the gnocchi.

Optional Add-Ins

  • Cherry tomatoes (sautéed or fresh)
  • Roasted zucchini or mushrooms
  • Shredded rotisserie chicken
  • Crumbled goat cheese or burrata on top

Make It Your Way

  • Vegan Gnocchi with Pesto: Use vegan Parmesan or nutritional yeast.
  • Gluten-Free Gnocchi: Use gluten-free gnocchi from the store or homemade version.
  • No nuts: Use sunflower seeds or skip them entirely.

FAQs

Q: Can I make this recipe ahead of time?
A: Yes, cook the gnocchi and store them separately from the pesto. Combine and reheat just before serving.

Q: How long does homemade pesto last?
A: Store it in the fridge for up to 5 days, or freeze in an airtight container for 1–2 months.

Q: Can I use frozen gnocchi?
A: Absolutely. Just boil as directed on the package — usually until they float.

Serving Ideas

  • Pair with a crisp white wine like Pinot Grigio
  • Serve with a side salad or crusty garlic bread
  • Makes a great side to grilled fish or chicken

Final Thoughts

This Gnocchi with Basil Pesto recipe is fast, flavorful, and full of Italian charm. Whether you use homemade gnocchi or a store-bought shortcut, it’s a delicious meal that’s sure to impress.

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