Lemon Pesto Gnocchi is a quick, bright, and comforting dish that pairs pillowy gnocchi with a fresh basil pesto brightened by lemon. The sauce is silky and fragrant, with nutty pine nuts and salty Parmesan folded into olive oil. This recipe comes together fast, smells amazing, and makes a simple weeknight meal feel special.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Servings: 3
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 495 kcal
- Protein: 12 g
- Carbohydrates: 40 g
- Fat: 33 g
- Fiber: 2 g
- Sugar: 1.5 g
- Sodium: 530 mg
Why Make This Lemon Pesto Gnocchi
This dish is fast, bright, and deeply satisfying. The lemon lifts the herbal pesto so the sauce never feels heavy. Gnocchi gives a soft, pillowy bite that soaks up the sauce. It smells fresh and herb-forward, tastes tangy and nutty, and has a silky mouthfeel. It’s perfect when you want a small effort, high-reward meal that looks and tastes like you spent more time on it.
How to Make Lemon Pesto Gnocchi
You make a simple fresh pesto, cook the gnocchi, and gently toss them together. The key is to keep the sauce vibrant: pulse the basil with garlic and lemon, slowly add olive oil, then fold into hot gnocchi so the warmth helps the sauce coat each piece. Toasting pine nuts first deepens the flavor. Finish with extra lemon zest and grated Parmesan for aroma and texture.
Ingredients:
- 1 package gnocchi
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Directions:
Step 1: Preparation
Measure the ingredients. Wash and dry the basil. Peel the garlic and squeeze the lemon. If you like extra flavor, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring, until lightly golden and fragrant. This step adds a warm, nutty smell.
Step 2: Mixing
In a food processor, combine the basil, grated Parmesan, toasted pine nuts, garlic, and lemon juice. Pulse until the ingredients are chopped. With the processor running, slowly pour in the olive oil until the pesto becomes smooth and glossy. Taste and add salt and pepper as needed. The pesto should taste bright, slightly tangy, and salty.
Step 3: Cooking
Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions (usually 2–4 minutes) until they float and feel tender. Use a slotted spoon or drain the gnocchi in a colander, then return them to the warm pot. The hot gnocchi will help the sauce loosen and coat evenly.
Step 4: Finishing
Add the pesto to the warm gnocchi and toss gently until each piece is coated. If the pesto feels too thick, add a splash of the gnocchi cooking water or a drizzle of olive oil to reach a silky consistency. Adjust seasoning with salt, pepper, and extra lemon zest if desired. Serve warm with extra Parmesan and a sprinkle of pine nuts.
How to Serve Lemon Pesto Gnocchi
Serve it straight from the pot into shallow bowls so the gnocchi keep their warmth. Garnish with extra grated Parmesan, lemon zest, or a few basil leaves for color. Pair with a simple green salad or roasted vegetables. For a heartier meal, top with grilled chicken, shrimp, or crispy prosciutto. The lemon and basil make it great for spring or summer dinners, but it’s cozy enough for colder nights too.
How to Store Lemon Pesto Gnocchi
- Refrigerator: Store in an airtight container for up to 3 days. The gnocchi will soften over time; reheat gently.
- Freezing: Cooked gnocchi with pesto can be frozen, but texture may change. Freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
- Pesto-only storage: Make extra pesto and freeze it in ice cube trays for 2–3 months. Pop cubes into a container and use them to quickly dress gnocchi or pasta.
- Reheating: Reheat gently in a skillet with a splash of water or olive oil over low heat, stirring until warm. Avoid high heat, which can dry the sauce.
Expert Tips for Perfect Lemon Pesto Gnocchi
- Toast pine nuts: Toasting boosts their aroma and adds depth.
- Reserve cooking water: The starchy water thins the pesto and helps it cling to gnocchi.
- Don’t over-blend: Blend pesto just until smooth to keep a fresh, bright flavor.
- Adjust lemon: Add lemon juice to taste—start with half and add more if you want stronger brightness.
- Use room-temperature ingredients: Cold ingredients can make the oil seize; let Parmesan and olive oil warm slightly.
- Skip the food processor: If you don’t have one, finely chop basil and garlic and whisk with oil to make a rustic pesto.
- Add texture: Finish with extra toasted pine nuts or crispy breadcrumbs for crunch.
Delicious Variations
- Creamy Lemon Pesto: Stir in 1/4 cup cream or mascarpone for a richer, silkier sauce.
- Gnocchi with Broccoli: Toss in steamed or roasted broccoli florets for color and veg.
- Protein Boost: Add grilled chicken, sausage, or pan-seared shrimp.
- Nut Swap: Use walnuts or almonds if you don’t have pine nuts.
- Vegan Version: Replace Parmesan with nutritional yeast and use a vegan gnocchi.
- Tomato Burst: Add halved cherry tomatoes for a juicy contrast.
Frequently Asked Questions
Q: Can I use store-bought pesto instead of making it fresh?
A: Yes. Store-bought pesto saves time and still tastes good. Choose a high-quality jar and add fresh lemon juice and extra Parmesan to brighten it. Warm it gently with the gnocchi for best texture.
Q: How can I tell when gnocchi are fully cooked?
A: Gnocchi are done when they float to the surface and feel tender when bitten. This usually takes 2–4 minutes for fresh or refrigerated gnocchi. Avoid overcooking; they should hold shape but be soft.
Q: Can I make this ahead of time?
A: You can make the pesto a day ahead and keep it refrigerated (covered with a thin layer of olive oil to slow browning). Cook the gnocchi just before serving for best texture. If fully assembled, store in fridge and reheat gently within 3 days.
Q: Is this recipe dairy-free or vegan-friendly?
A: To make it dairy-free or vegan, swap Parmesan for nutritional yeast or a vegan Parmesan and use a vegan gnocchi. Pine nuts and olive oil remain the same. Taste and adjust salt as needed.
Q: How do I fix pesto that’s too thick or oily?
A: If it’s too thick, add a little warm gnocchi cooking water a tablespoon at a time until you reach the right consistency. If it’s too oily, add more basil, a bit more Parmesan, or a few ice cubes while blending to emulsify and balance the texture.
Q: Can I freeze leftovers?
A: Yes, but texture may change. Freeze leftover assembled gnocchi for up to 1 month. For best results, freeze the pesto separately (in ice cube trays) for up to 3 months and cook fresh gnocchi when needed.
Conclusion
This Lemon Pesto Gnocchi is a fast, bright, and comforting dish that works for weeknights and special occasions alike. The lemon lifts the pesto and the gnocchi give a soft, pillowy texture that pairs beautifully with added vegetables or proteins. For another creamy take with broccoli and extra inspiration, try this version: Creamy Lemon Pesto Gnocchi with Broccoli. Give this recipe a try—cook it once and you’ll keep coming back to its fresh, nutty, lemony flavor.
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Lemon Pesto Gnocchi
- Total Time: 18 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
A quick, bright, and comforting dish pairing pillowy gnocchi with fresh basil pesto brightened by lemon.
Ingredients
- 1 package gnocchi
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Measure the ingredients. Wash and dry the basil. Peel the garlic and squeeze the lemon. If desired, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until golden.
- In a food processor, combine basil, Parmesan, toasted pine nuts, garlic, and lemon juice. Pulse until chopped. With the processor running, slowly add olive oil until pesto is smooth. Season with salt and pepper as needed.
- Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions (2–4 minutes) until they float. Drain and return to warm pot.
- Add the pesto to warm gnocchi and toss gently until coated. If sauce is thick, add cooking water or olive oil to reach desired consistency. Adjust seasoning as needed before serving warm.
Notes
Serve garnished with extra Parmesan, lemon zest, or basil. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 1.5g
- Sodium: 530mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg
