Pesto Gnocchi with Asparagus

Name: Pesto Gnocchi with Asparagus
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1/4 cup toasted pine nuts; 2 cloves garlic; 1/2 lemon; 2 cups fresh basil leaves; 1/2 cup Parmesan Cheese; 1/3 cup + 2 tablespoons extra virgin olive oil; 1 pound dried gnocchi; 2 cups asparagus

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings
Calories
423 kcal
Course
Main Course
Cuisine
American

Pesto Gnocchi with Asparagus

Benjamin Ramirez

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Looking for the perfect easy showstopper of a spring meal? This pesto gnocchi with asparagus is just what you need! It's homemade pesto tossed with gnocchi and sauteed asparagus and can be served at room temperature, cold, or hot!

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Ingredients

Servings

1/4 cup toasted pine nuts
2 cloves garlic
1/2 lemon juiced
2 cups fresh basil leaves tightly packed
1/2 cup Parmesan Cheese grated or shredded
1/3 cup + 2 tablespoons extra virgin olive oil divided
1 pound dried gnocchi
2 cups asparagus woody ends removed and cut into 1 inch pieces

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Instructions

Bring a large pot of salted water to a boil over medium-high heat. Keep the water at a boil until you’re ready to cook the gnocchi.
Add the pine nuts, garlic, and lemon juice to the bowl of a food processor and pulse until they are broken up, about 10 pulses.
Next, add the basil and parmesan and pulse until the basil is broken into small pieces, about 10 pulses.
With the food processor on low speed, slowly drizzle in 1/3 cup olive oil.
Season with salt and pepper to taste.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the asparagus and cook for 2-3 minutes, or just until crisp-tender.
While the asparagus cooks, cook the gnocchi for 2 minutes less than the time on the package. My gnocchi usually takes 6 minutes to boil, so I cooked them for 4 minutes.
Reserve 1/2 cup of the gnocchi cooking liquid and then drain the gnocchi.
Add the gnocchi to the skillet with the asparagus.
Add the pesto and 1/4 cup of the reserved cooking liquid. Stir to combine and cook for 1 minute, just until the pesto sauce thickens and evenly coats the gnocchi. If the sauce is too dry, add the remaining 1/4 cup of the reserved cooking water.
Season with salt and pepper and serve warm, at room temperature, or place in the fridge to chill.
This gnocchi is delicious at room temperature, warm, or cold! Top with flakey sea salt, toasted pine nuts, and fresh basil, if desired.
Store any leftovers in an airtight container in the fridge for up to three days.

Equipments used:

Nutrition Information

Show Details

Serving 1g Calories 423kcal (21%) Carbohydrates 54g (18%) Protein 14g (28%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 12g Cholesterol 44mg (15%) Sodium 255mg (11%) Fiber 5g (20%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 423 kcal

% Daily Value*

Serving	1g
Calories	423kcal	21%
Carbohydrates	54g	18%
Protein	14g	28%
Fat	18g	28%
Saturated Fat	4g	20%
Polyunsaturated Fat	12g	71%
Cholesterol	44mg	15%
Sodium	255mg	11%
Fiber	5g	20%
Sugar	2g	4%