Soft potato gnocchi basil pesto (Printable Version)
Soft potato gnocchi tossed with vibrant homemade basil pesto, Parmesan, and toasted pine nuts for a comforting Italian dish ready in 25 minutes.
# What You 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 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 until they float to surface, about 2-3 minutes.
04 - Drain gnocchi, reserving a small amount of cooking water.
05 - Toss hot gnocchi with pesto in a large bowl. Add splash of reserved cooking water if needed for silky consistency. Serve immediately garnished with extra Parmesan, basil leaves, and pine nuts.
# Helpful Hints:
01 -
- Ready in 25 minutes but tastes like you spent all day cooking
- The homemade pesto is infinitely better than anything from a jar
- Perfect comfort food that's still impressive enough for guests
02 -
- Overcooked gnocchi is sad and gummy, so pull them out as soon as they float
- Pesto oxidizes and turns brown quickly, so use it immediately or press plastic wrap directly onto the surface
- The cooking water is your secret weapon for getting that restaurant-style silky sauce consistency
03 -
- Toast your pine nuts in a dry pan over medium heat until golden and fragrant, watching closely because they burn fast
- If the pesto tastes too bitter, add a pinch of sugar to balance it out