Gnocchi with walnut and chilli pesto 4GIMP
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5 from 1 vote

Gnocchi with walnut and chilli pesto

Gnocchi with walnut and chilli pesto, a simple and easy pesto tossed with gnocchi makes the ultimate speedy comfort food meal!
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 390kcal
Author: Emily Kemp


  • 1.6 lbs (750g) Gnocchi
  • 2 cups (25g) fresh basil , plus extra for garnish
  • 1/4 cup (35g) chopped walnuts
  • 3-4 tbsp Parmigiano Reginano plus extra to garnish
  • 1 clove small garlic or ½ a large one
  • 4 tbsp (50 ml) olive oil
  • Squeeze of lemon
  • ½ tsp chilli paste , I use small Italian jars of pepperoncino that come in a red paste sometimes mashed with sundried tomatoes and full of chilli seeds, very hot
  • Salt and pepper to season


  • Put a large pot of water under a medium-high heat and bring to the boil. Meanwhile put the basil, garlic, walnuts, parmesan and olive oil in a bowl and blitz with an immersion/hand blender to a smooth paste. You can of course use a mortar and pestle (does anyone else say pestle and mortar? I do) to do this instead of a blender.
  • Once you have a smooth paste add the lemon, salt and pepper to taste. Mix in the chilli paste, you just want a subtle, little bit of heat, nothing too harsh. If the pesto seems too thick add a little more olive oil to your liking. Remember it’s a sauce so you want it to be able to coat the gnocchi nicely and not be too claggy.
  • Season the boiling water with a good pinch of salt then add the gnocchi. When they start to come to the surface (only 2-3 minutes) they are ready. Drain them then add them back to the pot with the pesto and stir until completely coated.
  • Serve in bowls and garnish with some left over basil and parmesan, enjoy!


Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate. 


Calories: 390kcal