Italian Pesto Gnocchi

• 12 oz (340g) potato gnocchi
• 1/2 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese (optional for non-dairy version)
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 2 tbsp pine nuts, toasted
• 2 tbsp lemon juice
• Salt to taste
• Freshly ground black pepper to taste
• Cherry tomatoes, halved (optional garnish)
• Additional Parmesan cheese for serving (optional)

Steps

1. 1 Bring a large pot of salted water to a boil.
2. 2 Cook the gnocchi according to package instructions until they float to the surface, then drain.
3. 3 In a food processor, combine basil, Parmesan (if using), garlic, pine nuts, and lemon juice. Pulse until finely chopped.
4. 4 With the processor running, slowly drizzle in the olive oil until the pesto is smooth.
5. 5 Season the pesto with salt and pepper to taste.
6. 6 Toss the cooked gnocchi with the pesto until well coated.
7. 7 Transfer to serving plates and garnish with cherry tomatoes and additional Parmesan if desired.
8. 8 Serve immediately and enjoy!

Nutrition

Tips

• To toast pine nuts, spread them in a single layer in a skillet over medium heat and cook until golden, stirring frequently.
• For a dairy-free version, omit the Parmesan or substitute with a vegan Parmesan alternative.
• Reserve a bit of pasta water to loosen the pesto if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to maintain moisture.

Serving Suggestions

• Pair with a crisp green salad and a glass of Pinot Grigio for a delightful Italian meal.
• Add grilled chicken or shrimp for a heartier dish.

FAQ