Soft Potato Gnocchi Basil Pesto (Printer-friendly)

Fluffy potato dumplings coated in fresh basil pesto sauce for a quick Italian vegetarian dinner

# What You'll Need:

→ Gnocchi

01 - 1.1 lbs potato gnocchi, fresh or store-bought

→ Pesto

02 - 1.8 oz fresh basil leaves
03 - 2 cloves garlic, peeled
04 - 1.4 oz pine nuts, plus extra for garnish
05 - 2.1 oz grated Parmesan cheese
06 - 1/3 cup extra-virgin olive oil
07 - Salt and freshly ground black pepper, to taste
08 - Juice of ½ lemon, optional

→ Garnish

09 - Extra Parmesan cheese, grated
10 - Fresh basil leaves

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil.
02 - Combine basil, garlic, pine nuts, and Parmesan in a food processor. Pulse until coarsely chopped. With motor running, slowly stream in olive oil until smooth and creamy. Season with salt, pepper, and lemon juice if desired.
03 - Add gnocchi to boiling water and cook according to package directions, typically 2–3 minutes until they float to the surface.
04 - Drain gnocchi in a colander, reserving a small amount of the cooking water.
05 - Transfer hot gnocchi to a large bowl. Add pesto and toss thoroughly to coat, adding a splash of reserved cooking water if needed for a silkier consistency.
06 - Plate immediately, garnished with extra Parmesan, fresh basil leaves, and additional pine nuts if desired.

# Expert Hints:

01 -
  • The satisfaction of pulling together restaurant quality pasta in under thirty minutes
  • That moment when hot gnocchi hits bright, garlicky pesto and everything comes together
  • Fresh basil makes your whole kitchen feel like summer, even in February
02 -
  • Pesto oxidizes and turns brownish if left sitting. Serve immediately or press plastic wrap directly onto the surface to prevent discoloration.
  • Don't wash your basil leaves. Water makes pesto separate and spoil faster. Dry them thoroughly or skip washing if they look clean.
  • If your pesto tastes too sharp or bitter, it's likely the garlic. Try blanching it in boiling water for 30 seconds before processing.
03 -
  • Toast your nuts in a dry pan over medium heat, shaking constantly. They go from perfect to burned in seconds.
  • If your pesto tastes flat, it probably needs more salt or acid, not more ingredients.
  • Room temperature ingredients emulsify better than cold ones from the fridge.

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