Pesto Gnocchi Italian Comfort (Printable)

Soft potato gnocchi coated in fresh, aromatic homemade basil pesto creates this comforting Italian favorite ready in under 30 minutes.

# What You'll Need:

→ Gnocchi

01 - 1.1 pounds potato gnocchi, fresh or store-bought

→ Pesto

02 - 1.8 ounces fresh basil leaves
03 - 2 cloves garlic, peeled
04 - 1.4 ounces pine nuts, plus extra for garnish
05 - 2.1 ounces 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil over high heat.
02 - Combine basil, garlic, pine nuts, and Parmesan in a food processor. 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 instructions, typically 2–3 minutes until they float to the surface.
04 - Drain the gnocchi in a colander, reserving about 1/4 cup of the cooking water.
05 - Transfer hot gnocchi to a large bowl. Add the pesto and toss gently to coat, adding a splash of reserved cooking water if needed to achieve a silky consistency.
06 - Plate immediately, topped with extra grated Parmesan, fresh basil leaves, and additional pine nuts if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like something from a trattoria
  • The homemade pesto is endlessly adaptable and keeps in the fridge for days
02 -
  • Dont over-blend the pesto or itll heat up and turn brown, pulse just until it comes together
  • Reserve that pasta water before draining, the starch is what makes the sauce silky rather than oily
03 -
  • Toast your pine nuts until golden and fragrant, but watch them like a hawk, they go from perfect to burned in seconds
  • Double the pesto recipe and keep the extra in your freezer, youll thank yourself on busy weeknights

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