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Gnocchi Pesto
Created by: Howcan Team
Ingredients
- 1 pound of gnocchi
- 2 cups of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/3 cup of pine nuts
- 2 cloves of garlic
- 1/2 cup of extra virgin olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- In a food processor, combine 2 cups of fresh basil leaves, 1/2 cup of grated Parmesan cheese, 1/3 cup of pine nuts, and 2 cloves of garlic. Pulse until finely chopped.
- With the food processor running, slowly pour in 1/2 cup of extra virgin olive oil until the mixture is smooth. Season with salt and pepper to taste.
- Add 1 pound of gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes until they float to the surface.
- Drain the gnocchi and transfer to a serving bowl. Toss with the prepared pesto sauce until evenly coated.
- Serve immediately and enjoy!
Gnocchi pesto has a rich history rooted in Italian culinary tradition. Originating in the Liguria region, this dish features soft, pillowy potato dumplings smothered in a vibrant, basil-based pesto sauce. Renowned chefs like Gualtiero Marchesi and Massimo Bottura have elevated this classic, infusing their own innovative twists. Today, the best versions of this dish can be savored in authentic Italian trattorias across Liguria, particularly in Genoa, where the pesto Genovese is celebrated. The key to perfecting gnocchi pesto lies in crafting tender gnocchi and a fragrant, well-balanced pesto. For a unique twist, consider using homemade pesto or experimenting with alternative ingredients like spinach or arugula.
40 min
4 servings
450 calories
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