Pesto Gnocchi
Pesto Gnocchi is one of the most comforting meals that you can whip up in just 10 minutes flat. Made with homemade basil pesto and soft pillowy gnocchi, it truly couldn't be easier or more delicious!
Servings: 4 servings
Ingredients
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.
- 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. Add a splash of reserved water to emulsify if needed.
- Serve with extra parmesan cheese.
Video
Notes
- What nuts to use - pine nuts are traditionally used to make basil pesto but you could also use almonds, cashews, walnuts or pistachios. I've tested pesto with all of those nuts and it's delicious!
- 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 just give it a stir). Leftover gnocchi will last for around 1-2 days but is best eaten immediately.
Nutrition
Calories: 413kcal | Carbohydrates: 42g | Protein: 10g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 586mg | Potassium: 62mg | Fiber: 3g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 5mg
