Pesto Gnocchi

Pesto Gnocchi is one of the most comforting meals that you can whip up in 10 minutes flat. Made with homemade basil pesto and soft pillowy gnocchi, it truly couldn't be easier or more good!

Basil pesto has got to be one of the most good sauces ever created, right?

It's good and can be used in so many ways from in salads, with Italian chicken cutlets (our fav), tossed with broccolini pasta and gnocchi to name a few.

What's even better is that it takes no more than 5 minutes to whip up and it's easy.

In fact, this pesto gnocchi recipe takes no more than 10 minutes from start to finish and that's including making the basil pesto from scratch!

It's such a simple dinner to whip up when you need food that's both effortless and good!

Ingredients you need

The ingredients for this recipe are simple, all you need is fresh basil (Italian), pine nuts, parmesan, garlic, olive oil, and of course gnocchi! (see the photo below that shows all the ingredients you need).

Top tip: If you want to go all out then why not try making your own homemade gnocchi! We have a easy step by step guide for making them from scratch!

Step by step recipe instructions

Bring a large pot of salted water to a boil.

Meanwhile, make the pesto by adding all ingredients to a bowl and blitz with an immersion blender to a smooth saucy consistency (photos 1-4).

Cook the gnocchi according to packet instructions or until they float to the top of the water (reserve a little cooking water).

Drain the gnocchi once cooked and add back to the pot. Add the pesto sauce and stir until thoroughly coated. Serve with extra parmesan cheese (photos 5 & 6).

Swaps

There are so many ways you can adapt this recipe, see some of our favourites below.

Add a spicy kick – add a sprinkling of red pepper flakes either on top of the pesto gnocchi or into the basil pesto itself. We often had a little chilli in our pesto dishes in Italy and it's such a good addition.

Make it creamy – you can mix the pesto with ricotta to make a creamy and good pesto sauce. You'll need some reserved cooking water to thin the sauce slightly if it's too thick.

Add veggies – you could add in extra veggies such as cooked bell peppers, zucchini, broccoli or spinach.

Top tips for making this recipe

• What nuts to use – pine nuts are traditionally used to make basil pesto but you could also use almonds, cashews, walnuts or pistachios. We've tested pesto with all of those nuts and it's good!
• Don't overcook – Gnocchi cooks much quicker than pasta, you know that they are ready once they all float to the top of the water.
• Olive oil – Use a good extra virgin olive oil if possible it'll give the pesto the best flavour.
• Cheese – You can use Parmigiano Reggiano or Pecorino Romano to make the pesto.
• leftovers – leftover pesto will last well in the fridge for 3-4 days (it may oxidase but give it a stir). Leftover gnocchi will last for around 1-2 days but is best eaten immediately.

More easy Italian recipes you might like

• Gnocchi with brown butter and sage sauce
• Easy ricotta gnocchi with broccoli cream sauce
• Grilled chicken spiedini
• Artichoke pasta
• Pasta with green beans, tomatoes and parsley pesto

Ingredients

Makes 4 servings

• 1 lb gnocchi ((500g))
• 2 cups fresh basil ((30g))
• ½ cup parmesan (fresh grated (50g))
• 1 tbsp pine nuts
• 1 clove garlic
• ⅓ cup olive oil (extra virgin (80ml))
• salt and pepper (to taste)

Method

1. Bring a large pot of salted water to a boil.

2. Meanwhile make the pesto by adding all ingredients to a bowl and blitz with an immersion blender to a smooth saucy consistency.

3. Cook the gnocchi according to packet instructions or until they float to the top of the water (reserve a little cooking water).

4. Drain the gnocchi once cooked and add back to the pot. Add the pesto sauce and stir until thoroughly coated. Add a splash of reserved water to emulsify if needed.

5. Serve with extra parmesan cheese.

Kitchen notes

• What nuts to use pine nuts are traditionally used to make basil pesto but you could also use almonds, cashews, walnuts or pistachios. We've tested pesto with all of those nuts and it's good!
• Don't overcook Gnocchi cooks much quicker than pasta, you know that they are ready once they all float to the top of the water.
• Olive oil Use a good extra virgin olive oil if possible it'll give the pesto the best flavour.
• Cheese You can use Parmigiano Reggiano or Pecorino Romano to make the pesto.
• leftovers leftover pesto will last well in the fridge for 3-4 days (it may oxidase but give it a stir). Leftover gnocchi will last for around 1-2 days but is best eaten immediately.