Basil Pesto Potato Gnocchi (Printable)

Soft potato gnocchi coated in fresh basil pesto with pine nuts, garlic, and Parmesan.

# What You’ll Need:

→ Gnocchi

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

→ Pesto

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

01 - Bring a large pot of salted water to a rolling boil.
02 - In a food processor, combine basil, garlic, pine nuts, and Parmesan. 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 the gnocchi to the boiling water and cook according to package instructions, usually until they float to the surface, about 2–3 minutes.
04 - Drain the gnocchi in a colander, reserving a small amount of the cooking water.
05 - Transfer hot gnocchi to a large bowl and toss with the prepared pesto. Add a splash of reserved cooking water if needed to achieve a silky, coating consistency.
06 - Plate the gnocchi immediately and garnish with additional grated Parmesan, fresh basil leaves, and extra pine nuts if desired.

# Expert Advice:

01 -
  • The homemade pesto makes store bought taste like sadness in a jar
  • Ready in under 30 minutes but tastes like you labored all afternoon
  • That moment when the gnocchi floats to the surface never gets old
02 -
  • Don't let the pesto sit too long or that beautiful green will start to oxidize and turn brownish
  • Adding a splash of pasta water transforms the sauce from separate oil and herbs into something creamy and cohesive
  • The gnocchi cooks faster than you expect—stand there and watch or you will overcook them into mush
03 -
  • The trick to silky pesto is adding the oil slowly while the processor runs, creating an emulsion that won't separate
  • If your basil has been sitting in the fridge a few days, revive it by soaking the stems in cold water for 15 minutes before processing

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