Discover the Secret Ingredient in our Homemade Pesto Gnocchi Recipe!
This Homemade Pesto Gnocchi Recipe is a delicious and easy way to switch up your dinner routine. The gnocchi is soft and pillowy, paired perfectly with homemade pesto sauce. But what’s the secret ingredient that takes this dish to the next level? Let’s just say, it’s not your typical potato gnocchi.
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Did you know that gnocchi is a traditional Italian dish that has been around since the Roman times? Centuries later, people still enjoy this simple but flavorful recipe, especially when paired with delicious homemade pesto sauce.
What is pesto, you ask? It’s a fresh sauce made of just a few simple ingredients, including fresh basil leaves, garlic, olive oil, pine nuts, and grated parmesan cheese. Sounds divine, right? This sauce is so easy to make, and the aroma of fresh basil leaves is sure to make your mouth water.
In this recipe, we’ll be pairing homemade pesto sauce with soft and pillowy gnocchi. Gnocchi is made with potatoes and flour, and when cooked in boiling water, it becomes light and fluffy. The texture pairs perfectly with the creamy and nutty flavors of the pesto sauce.
This recipe is perfect for a cozy night in with family or friends. It’s easy to make, and you can customize it to your liking by adding extra parmesan cheese or pine nuts on top.
So why not step into the traditional Italian kitchen and make this dish for yourself? With homemade pesto gnocchi, you can enjoy a tasty and satisfying meal that’s sure to hit the spot. Buon appetito!
Ask the Chef: Pro Tips for making Homemade Pesto Gnocchi
Fresh Ingredients Matter
Fresh ingredients are key to making delicious pesto. Use fresh basil leaves, not dried, and make sure your pine nuts are not rancid or stale. You can also substitute pine nuts for almonds, walnuts, or even sunflower seeds if you prefer.
Don’t Overcook the Gnocchi
It’s essential to watch the gnocchi closely while they cook. Overcooked gnocchi will become mushy and lose their shape. Cook them until they float to the surface and then immediately remove them from the pot.
Save Some Cooking Water
Save a cup of the cooking water before draining the gnocchi. You can add it to the pesto to adjust the consistency and make it creamier and stickier.
Adjust Consistency carefully
When adding the cooking water to the pesto, add it little by little. This will allow you to control the sauce’s consistency, rather than making it watery or too thin. You can always add more, but it is harder to salvage if you add too much.
Experiment with Toppings
Other ingredients such as cherry tomatoes, sliced olives, or chopped nuts can be great add-ons to this dish. Freshly ground pepper can also enhance the dish’s taste.
Keep Pesto covered
If storing leftover homemade pesto, tightly cover the sauce to prevent it from browning and transfer it to the refrigerator for up to a week. The pesto will keep its green color longer if you cover the surface with a layer of olive oil.
How Many Calories are in Homemade Pesto Gnocchi?
Nutrition Facts
4 Servings per Recipe
Calories: 610
- Total Fat: 38g
- Saturated Fat: 7g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Cholesterol: 8mg
- Sodium: 600mg
- Total Carbohydrates: 53g
- Dietary Fiber: 4g
- Total Sugars: 2g
- Added Sugars: 0g
- Protein: 16g
What Drinks Pair Best with Homemade Pesto Gnocchi?
Wine pairing: A light-bodied and crisp white wine such as Sauvignon Blanc or Pinot Grigio would pair well with this Homemade Pesto Gnocchi Recipe.
Beer pairing: A Belgian saison or a German hefeweizen would be a great pairing for this dish. Both of these beers have spicy and fruity notes that complement the herbal and nutty flavors of the pesto sauce. Additionally, the effervescence of these beers cut through the richness of the gnocchi.
Cocktail pairing: A classic Basil Gimlet cocktail would pair well with this homemade pesto gnocchi recipe, as it also features fresh basil as a key ingredient and has a refreshing citrus flavor to balance the richness of the gnocchi and pesto sauce.
How to Make Homemade Pesto Gnocchi
Ingredients
- 1 lb. gnocchi
- 2 cups fresh basil leaves
- 1/2 cup grated parmesan cheese
- 1/2 cup pine nuts
- 2 garlic cloves
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the gnocchi and cook according to package instructions, or until they float to the surface.
- While the gnocchi cooks, make the pesto by adding the basil, parmesan cheese, pine nuts, garlic, olive oil, salt, and pepper to a food processor.
- Pulse until you have a thick and smooth sauce.
- Once the gnocchi is cooked, drain it well and reserve 1 cup of the cooking water.
- Add the cooked gnocchi to the pesto sauce and toss it to coat well.
- If the sauce is too thick, add some of the reserved cooking water, one tablespoon at a time, until it reaches the desired consistency.
- Serve the homemade pesto gnocchi hot, topped with extra parmesan cheese and pine nuts, if desired. Enjoy!