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Gnocchi with Pesto Genovese

Soft, pillowy gnocchi tossed in fragrant homemade Pesto Genovese, made with fresh basil, pine nuts, garlic, Parmesan, and extra virgin olive oil. A simple yet elegant Italian dish ready in just 15 minutes!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 450 kcal

Equipment

  • Large pot
  • Slotted spoon
  • Food processor or mortar and pestle
  • Mixing bowl
  • Wooden spoon

Ingredients
  

For the Gnocchi

  • 1 lb potato gnocchi homemade or store-bought
  • 1 tsp salt for boiling water

For the Pesto Genovese

  • 2 cups fresh basil leaves packed
  • 1/3 cup pine nuts
  • 2 cloves garlic minced
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup Pecorino Romano cheese grated (optional)
  • Salt and black pepper to taste

Instructions
 

Cook the Gnocchi

  • Bring a large pot of salted water to a boil.
  • Add the gnocchi and cook until they float to the surface, about 2-3 minutes.
  • Tip: Drain immediately to prevent overcooking.

Prepare the Pesto

  • In a food processor, combine basil, pine nuts, and garlic. Pulse until finely chopped.
  • Slowly drizzle in the olive oil while processing until smooth.
  • Add Parmesan and Pecorino Romano, then pulse a few more times. Season with salt and black pepper.
  • Tip: If using a mortar and pestle, grind the garlic and pine nuts first, then gradually add basil and olive oil.

Combine and Serve

  • Reserve 1/4 cup of pasta water before draining the gnocchi.
  • Toss the gnocchi with pesto in a large mixing bowl, adding a little pasta water to coat evenly.
  • Serve immediately, garnished with extra Parmesan and a drizzle of olive oil.
  • Tip: Keep pesto off the heat to preserve its vibrant color and fresh taste.

Notes

Storage: Leftover gnocchi with pesto can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: Uncooked gnocchi can be frozen for up to 2 months. Pesto can be frozen in ice cube trays for easy portioning.
Reheating: Warm gnocchi gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce.
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