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!

Course Dinner, Italian, Lunch, Main, Main Course

Cuisine Italian, Vegetarian

Prep Time 5

Cook Time 3

Total Time 8

Servings

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