Pesto Gnocchi
User Reviews
4.5
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Cook Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Course
Dinner
Pesto Gnocchi
Description
Pesto Gnocchi starts with cooking the potato gnocchi in salted boiling water until they float, indicating doneness. After draining, the gnocchi are sautéed in butter to add a slight golden exterior and richer flavor. Mixing in basil pesto coats each gnocchi with herbaceous sauce. Seasoning with kosher salt adjusts the taste after adding pesto.
For serving, the dish is topped with freshly grated Parmesan cheese providing a nutty, salty contrast, along with freshly ground black pepper for mild spiced notes. Additional toppings such as baby arugula, toasted walnuts, or a squeeze of lemon juice can be added to deepen flavors and textures.
This simple gnocchi preparation offers a quick way to enjoy soft, pillowy gnocchi with the vibrant, fresh flavors of basil pesto and cheese, making it suitable for a weekday meal or light dinner option.
Ingredients
- 1 potato gnocchi 16 ounce package
- 2 tablespoons butter
- 1/2 cup basil pesto homemade or store-bought
- kosher salt
- Parmesan Cheese freshly grated, for topping
- black pepper freshly ground
Optional toppings: baby arugula, toasted walnuts, lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions. Drain, but reserve 1 cup of cooking liquid.
- Meanwhile, warm butter in a large skillet over medium heat. Once melted, toss in cooked gnocchi. Let cook for 1 minute, then take off the heat. Stir in pesto, tossing to coat. Season to taste with salt.
- To serve, spoon some gnocchi in a shallow bowl and top with freshly grated Parmesan and black pepper. If you’d like to level up the dish, top with some baby arugula leaves, toasted walnuts and a squeeze of lemon juice.
User Reviews
Overall Rating
4.5
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