pesto gnocchi recipe
The Best pesto gnocchi recipe
What I especially enjoy is how balanced this dish is—it’s hearty enough to feel like a meal, but not so heavy that it weighs you down. The pesto adds a burst of freshness and nutrition, packed with greens, garlic, and healthy fats from the cheese, while the gnocchi itself is a comforting carb that’s gentle on the stomach. Plus, it’s a great way to use up fresh basil, which is always in season and adds a pop of color to the plate. And since it’s so customizable, I can adjust the pesto to taste—swap in more spinach for extra vitamins or add a pinch of red pepper flakes if we’re craving a little kick. It’s the kind of recipe that feels like a win every time, whether you’re feeding a crowd or just treating yourself to a quiet evening.
Classic Pesto Gnocchi with Fresh Basil
A simple yet flavorful dish where tender gnocchi soaks up creamy pesto, making it a comforting weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup water
- 1 tsp salt
- 1/2 tsp olive oil
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- 1/4 cup pine nuts (or walnuts)
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, mix flour, salt, and olive oil. Gradually add water while kneading until a smooth dough forms. -
2
Roll the dough thinly (about 1/8 inch) and cut into 1-inch squares. Place on a floured surface and gently press each square into a small, ridged log. Roll into thin ropes, then cut into 1-inch pieces. -
3
In a food processor, pulse basil, Parmesan, garlic, pine nuts, salt, and pepper until finely chopped. Slowly drizzle in olive oil while processing until smooth. -
4
Boil gnocchi in salted water until they float to the surface (about 2–3 minutes). Drain and toss with pesto sauce until fully coated. -
5
Transfer gnocchi to a baking sheet and bake at 400°F for 10–12 minutes, or until golden brown on top.
🔧Equipment
- Mixing bowls
- Food processor
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pesto Gnocchi with Fresh Basil Works
❓ Frequently Asked Questions About Pesto Gnocchi with Fresh Basil
Can I substitute regular pasta for gnocchi in this recipe?
No, gnocchi is a soft, pillowy potato-based pasta that cooks differently than regular pasta. The texture won’t hold up the same way, and the dish relies on the pillowy bite for its unique flavor. If you’re in a pinch, you could use small potato-based pasta like penne or rigatoni, but the results won’t be as authentic.
What’s the best way to store leftover pesto gnocchi?
Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm gently in a skillet over low heat, stirring occasionally, until heated through. Avoid microwaving directly, as it can make the gnocchi gummy. If storing for longer, freeze for up to three months—thaw in the fridge before reheating.
Can I make the pesto from scratch instead of using store-bought?
Absolutely! For a fresher, more flavorful pesto, blend 1 cup basil leaves, ½ cup grated Parmesan, ½ cup pine nuts (or walnuts), ½ cup extra-virgin olive oil, 2 cloves garlic, and a pinch of salt. Pulse until smooth, then adjust seasoning as needed. Store in the fridge for up to a week.
How do I know if the gnocchi are done?
Gnocchi are ready when they float to the surface of the boiling water. They should look slightly puffy and hold their shape when gently lifted with a spoon. If they sink or break apart, they need a few more minutes. Overcooking turns them mushy, so keep an eye on them!
Is this recipe gluten-free? Can I make it without dairy?
This recipe is traditionally gluten-free if using certified gluten-free gnocchi (made with potato starch or rice flour). For a dairy-free version, swap the Parmesan for nutritional yeast or omit it entirely, but the flavor will be slightly different. Always check labels for hidden gluten or dairy in store-bought ingredients.
