Pesto Gnocchi Basil Parmesan (Printable)

Soft potato gnocchi coated in fresh homemade basil pesto with pine nuts and Parmesan

# 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 - Additional grated Parmesan cheese
10 - Fresh basil leaves

# How to Make It:

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

# Expert Advice:

01 -
  • Ready in 25 minutes but tastes like something that simmered all afternoon
  • The homemade pesto makes store bought sauce completely forgettable
  • Everyone thinks you spent hours at the stove when it's barely 10 minutes of active cooking
02 -
  • Don't wash your basil until you're ready to use it. Water makes the leaves darken and the pesto turns an unappetizing grayish green.
  • Pesto oxidizes quickly. Press a piece of plastic wrap directly onto the surface if you need to store it, and use it within a couple days.
  • That splash of pasta water isn't optional. It's the secret that transforms pesto from a coating into a silky, restaurant style sauce.
03 -
  • If your gnocchi sticks together, don't panic. Drop them into the boiling water one at a time and they'll separate naturally as they cook.
  • Room temperature ingredients make smoother pesto. Take your cheese and eggs out of the fridge 20 minutes before starting.
  • The pesto will thicken as it sits. Thin it with a little more olive oil or pasta water before tossing with leftover gnocchi.

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