Pesto Gnocchi
Pillowy gnocchi, basil pesto and pine nut and parm.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Heat is the enemy of pesto - it goes muddy and dull olive-green if you cook it. Toss gnocchi with pesto OFF heat (or barely warm) using a splash of pasta water to loosen. Bright green pesto = win.
Ingredients
Everything below makes 4 servings.
- 1½ lbpotato gnocchi
- 3 cupsfresh basil leavespacked
- ⅓ cuppine nutstoasted
- 2garlic clovespeeled
- ½ cupgrated parmesanfreshly grated
- ½ cupextra-virgin olive oil
- ½lemonjuiced
- 1 cupcherry tomatoeshalved
- 1 tspkosher salt
- ¼ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 780calories
- 18gprotein
- 68gcarbs
- 50gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Bring a large pot of well-salted water to a boil for the gnocchi.
- Toast pine nuts in a dry skillet 2-3 min over medium until golden and nutty-smelling. Watch close - they burn fast.
- Halve the cherry tomatoes.
Make pesto
In food processor: basil and toasted pine nuts and garlic and parmesan and 1/2 tsp salt. Pulse 5 times. Stream in olive oil with the motor running until you get a loose, scoopable paste. Add lemon juice and pepper. Taste - adjust salt.
4 min · hands onBoil gnocchi
Drop gnocchi into the boiling water. Cook 2-3 min - they're done when they float. Reserve 1/2 cup pasta water. Drain (don't rinse).
3 min · hands onToss and finish
In the skillet over low heat, add gnocchi and 3/4 of the pesto and 2-3 tbsp reserved pasta water. Toss gently until coated and silky. Fold in cherry tomatoes off heat. Plate, top with remaining pesto and a shower of parm.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Grill 1 lb chicken breast, slice, fold into the finished gnocchi. Adds about 12 minutes.
Drain and rinse 1 can cannellini, warm in skillet with the gnocchi. Adds about 2 minutes.
Toss 4 cups arugula with lemon and olive oil while gnocchi cooks. Adds about 3 minutes.
Sub 3 tbsp nutritional yeast for the 1/2 cup parm - similar umami funk.
What keeps
Pesto holds 5 days fridge under a film of olive oil, or freezes in cubes 3 months. Toss with fresh-boiled gnocchi day-of - reheated gnocchi turns gummy.
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