Description
A quick, bright, and comforting dish pairing pillowy gnocchi with fresh basil pesto brightened by lemon.
Ingredients
Scale
- 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