Simple Pesto Gnocchi

Fast, filling, and full of flavor, this Simple Pesto Gnocchi is ready in under 10 minutes, for a dinner that’s perfect when you’re in a rush, or just aren’t feeling down to cook. With a completely customizable pesto recipe, you can make this pasta dish 100% your own scrumptious creation in minutes with whatever you have on-hand! Hello, dinner; hello delicious!

How To Customize This Pesto Gnocchi

• instead of traditional basil, use cilantro, or kale, or spinach, or a combination of greens
• add serrano peppers for a kick of heat, or red pepper flakes
• use walnuts, cashews, or marcona almonds instead of pine nuts
• swap the parmesan for asiago, or even cotija cheese
• add avocado oil instead of olive oil, or algae oil for an even lighter taste

Simple Pesto Gnocchi

Fresh and flavorful, this Simple Pesto Gnocchi is ready in under 10 minutes, for a delicious pasta dish that's perfect when you're in a hurry, or just need a quick lunch or dinner to tide you over. Completely customizable!

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Course: Dinner, Italian, Lunch, Main, Main Course

Cuisine: Italian, Vegetarian

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Servings: 2

Calories: 188kcal

Author: Karly Gomez

Ingredients

• ▢ 16 oz shelf-stable potato gnocchi
• ▢ 1 cup fresh basil packed
• ▢ 3 cloves garlic peeled
• ▢ ¼ cup pine nuts
• ▢ ⅓ cup parmesan grated
• ▢ ⅓ cup olive oil
• ▢ sea salt to taste
• ▢ black pepper to taste

Instructions

• Bring a pot of water to a rolling boil over high heat. Salt the water and add the gnocchi, cooking until the gnocchi floats to the top, about 2-3 minutes. Do not overcook. Drain well, reserving ½ cup of the pasta water, then transfer gnocchi to a large bowl.
• While the gnocchi cooks, add the basil, garlic, pine nuts, and parmesan to a food processor and pulse until a fine crumble forms. While still running, slowly drizzle in the olive oil until a thin paste forms. Season with salt and pepper and scoop into the bowl with the gnocchi, tossing gently to coat. If the sauce is too thick, add pasta water 1 tablespoon at a time until sauce thins and coats all the gnocchi in a shiny layer. Serve immediately.

Notes

• instead of traditional basil, use cilantro, or kale, or spinach, or a combination of greens
• add serrano peppers for a kick of heat, or red pepper flakes
• use walnuts, cashews, or marcona almonds instead of pine nuts
• swap the parmesan for asiago, or even cotija cheese
• add avocado oil instead of olive oil, or algae oil for an even lighter taste

Nutrition

Calories: 188kcal | Carbohydrates: 5g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 269mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 763IU | Vitamin C: 4mg | Calcium: 227mg | Iron: 1mg

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