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Pesto Gnocchi: A Symphony of Flavors in Minutes

Pesto Gnocchi is a delightful and easy-to-prepare Italian-inspired dish that brings together the pillowy softness of potato gnocchi with the bright, herbaceous flavors of fresh basil pesto. This recipe transforms simple ingredients into a comforting and satisfying meal that can be enjoyed any night of the week. The combination of tender gnocchi, creamy pesto, and a sprinkle of Parmesan cheese creates a harmonious blend of textures and tastes that will tantalize your taste buds.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Ingredients Method

Ingredients
  

  • 1 pound 500g gnocchi
  • 2 cups fresh basil leaves packed
  • 2 garlic cloves
  • 1/4 cup pine nuts toasted
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice optional

Method
 

  1. Step 1: Gather all ingredients. Ensure the basil is fresh, and the Parmesan cheese is finely grated.
  2. Step 2: Toast the pine nuts. Toasting enhances their flavor and adds a pleasant crunch to the pesto. Spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden. Alternatively, toast them in a dry skillet over medium heat, stirring frequently until golden.
  3. Step 3: Prepare the garlic. Peel and roughly chop the garlic cloves. This will help them blend more easily into the pesto.
  4. Step 4: Measure the Parmesan cheese. Use freshly grated Parmesan for the best flavor and texture.
  5. Step 5: Have the olive oil ready. Measure out the olive oil in a separate container for easy pouring.
  6. Instructions
  7. Step 1: Cook the Gnocchi
  8. Bring a large pot of salted water to a rolling boil. Adding salt to the water seasons the gnocchi as it cooks. Once the water is boiling, gently add the gnocchi. Cook the gnocchi until they float to the surface, which usually takes about 2-3 minutes. Floating to the top indicates that they are cooked through.
  9. Step 2: Remove the Gnocchi
  10. Use a slotted spoon to carefully remove the cooked gnocchi from the pot. Allow the excess water to drain off. Set the gnocchi aside in a bowl. This prevents them from sticking together.
  11. Step 3: Prepare the Pesto
  12. In a food processor or blender, combine the fresh basil leaves, chopped garlic cloves, toasted pine nuts, and grated Parmesan cheese. Pulse the mixture a few times to coarsely chop the ingredients.
  13. Step 4: Blend the Pesto
  14. With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth, creamy paste. The olive oil binds the ingredients together and creates the signature pesto texture.
  15. Step 5: Season the Pesto
  16. Season the pesto with salt and black pepper to taste. Adjust the seasoning according to your preference. If desired, add a tablespoon of lemon juice for a bright, zesty flavor. The lemon juice also helps to preserve the vibrant green color of the pesto.
  17. Step 6: Combine Gnocchi and Pesto
  18. In a large skillet or saucepan, add the cooked gnocchi and the prepared pesto. Gently toss the gnocchi until they are evenly coated with the pesto. Ensure that each gnocchi is well-covered for maximum flavor.
  19. Step 7: Heat Through
  20. Place the skillet over low heat and gently warm the gnocchi and pesto together. Be careful not to overheat, as this can cause the pesto to separate and become oily. Heat for about 2-3 minutes, or until the gnocchi are warmed through.
  21. Step 8: Serve
  22. Serve the Pesto Gnocchi immediately. Garnish with extra grated Parmesan cheese and fresh basil leaves for added flavor and visual appeal. A sprinkle of red pepper flakes can also add a touch of heat.