Pesto Gnocchi
Pesto Gnocchi! Classic basil pesto is tossed with satisfying gnocchi and topped with grated cheese in this easy and flavorful dish that makes a great weeknight dinner year round.
Servings: 4 servings
Ingredients
- 4 cups fresh basil leaves
- ½ cup olive oil
- ⅓ cup pine nuts
- 2 garlic cloves
- ¼ cup Parmesan cheese plus extra for sprinkling
- 1 teaspoon sea salt
- 16 ounce container store bought gnocchi
Instructions
Make Pesto
- Place basil, olive oil, pine nuts, garlic, and Parmesan in a food processor. Pulse until combined and chopped. (You may need to stop and push the mixture down with a spatula a few times.)
- While continually pulsing, drizzle in the olive oil and blend until desired consistency is reached. Set aside.
Make Gnocchi
- Bring a large pot of salted water to a boil over high heat. Cook gnocchi according to package directions.
- Drain gnocchi.
- Add desired amount of pesto to gnocchi and toss to coat.
- Plate gnocchi and top with extra Parmesan before serving.
Notes
Variations
- Add cooked, crumbled sausage, chopped grilled chicken or even cooked shrimp to the dish for a bit more protein.
- Toss in some roasted red peppers, roasted cherry tomatoes or chopped sundried tomatoes for added color and flavor.
- Make it extra decadent by stirring in a few tablespoons of heavy cream for a super creamy, luscious version.
- Add a hint of spice with a sprinkle of red pepper flakes!
- Gluten-free: While gnocchi is made with potatoes, most brands also contain wheat flower. Use a gluten-free gnocchi brand or something like cauliflower gnocchi to make this recipe gluten-free.
- Vegan or Dairy-Free: Use a plant-based "Parmesan-style" cheese instead of regular Parmesan.