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5.0 from 6 votes

Pesto Gnocchi with Asparagus

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! 

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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. 
  2. 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. 
  3. Next, add the basil and parmesan and pulse until the basil is broken into small pieces, about 10 pulses. 
  4. With the food processor on low speed, slowly drizzle in 1/3 cup olive oil.
  5. Season with salt and pepper to taste. 
  6. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
  7. Add the asparagus and cook for 2-3 minutes, or just until crisp-tender. 
  8. 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.
  9. Reserve 1/2 cup of the gnocchi cooking liquid and then drain the gnocchi. 
  10. Add the gnocchi to the skillet with the asparagus.
  11. 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. 
  12. Season with salt and pepper and serve warm, at room temperature, or place in the fridge to chill.
  13. This gnocchi is delicious at room temperature, warm, or cold! Top with flakey sea salt, toasted pine nuts, and fresh basil, if desired. 
  14. Store any leftovers in an airtight container in the fridge for up to three days. 

Nutrition Information

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.