Gnocchi with Pesto Genovese
Soft, pillowy gnocchi tossed in fragrant homemade Pesto Genovese, made with fresh basil, pine nuts, garlic, Parmesan, and extra virgin olive oil. A simple yet elegant Italian dish ready in just 15 minutes!
Equipment
- Large pot
- Slotted spoon
- Food processor or mortar and pestle
- Large pot
- Wooden spoon
Ingredients
For the Gnocchi
- 1 lb potato gnocchi homemade or store-bought
- 1 tsp salt for boiling water
For the Pesto Genovese
- 2 cups fresh basil leaves packed
- 1/3 cup pine nuts
- 2 cloves garlic minced
- 1/2 cup extra virgin olive oil
- 1/2 cup Parmesan cheese grated
- 1/4 cup Pecorino Romano cheese grated (optional)
- Salt and black pepper to taste
Instructions
Cook the Gnocchi
- Bring a large pot of salted water to a boil.
- Add the gnocchi and cook until they float to the surface, about 2-3 minutes.
- Tip: Drain immediately to prevent overcooking.
Prepare the Pesto
- In a food processor, combine basil, pine nuts, and garlic. Pulse until finely chopped.
- Slowly drizzle in the olive oil while processing until smooth.
- Add Parmesan and Pecorino Romano, then pulse a few more times. Season with salt and black pepper.
- Tip: If using a mortar and pestle, grind the garlic and pine nuts first, then gradually add basil and olive oil.
Combine and Serve
- Reserve 1/4 cup of pasta water before draining the gnocchi.
- Toss the gnocchi with pesto in a large mixing bowl, adding a little pasta water to coat evenly.
- Serve immediately, garnished with extra Parmesan and a drizzle of olive oil.
- Tip: Keep pesto off the heat to preserve its vibrant color and fresh taste.
Notes
Storage: Leftover gnocchi with pesto can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: Uncooked gnocchi can be frozen for up to 2 months. Pesto can be frozen in ice cube trays for easy portioning.
Reheating: Warm gnocchi gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce.
Freezing: Uncooked gnocchi can be frozen for up to 2 months. Pesto can be frozen in ice cube trays for easy portioning.
Reheating: Warm gnocchi gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce.