Recipes in the world of Flavilo

Pesto gnocchi served

Italian Pesto Gnocchi

Every bite of pesto gnocchi is a memory – a taste of childhood we'll never forget. Italian gnocchi was already popular in Roman times, but it took its present form after the introduction of potatoes in the 16th century. Pesto, which comes from Liguria, is traditionally made in a mortar with fresh basil, pine nuts, Parmesan cheese and olive oil. The meeting of these two classic Italian elements has become a perfect pairing: the soft, pan-fried gnocchi and the intense, green-herb pesto combine to create a heavenly harmony of flavors. One of the secrets of this recipe is to pan-fry the gnocchi first, which enriches not only the texture but also the flavor. This dish is ideal for a quick weeknight dinner, but also perfect for gatherings with friends, especially when served with a little extra Parmesan and crunchy pine nuts.

Prep Time 10 min
Preparation 15 min
Total 25 min
920 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Gnocchi
⭕ 120 g Basil Pesto
⭕ 50 g Parmesan Cheese
⭕ 20 g Pine Nuts
⭕ 1 tbsp Olive Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Bring a large pot of salted water to a boil. Once boiling, add the gnocchi and cook until they float to the surface, usually 2-3 minutes. This indicates they are cooked. Tip: Don't leave them in the water for too long, as they may fall apart.

    2

    Drain the gnocchi using a colander, then drain thoroughly. If they remain too wet, they won't brown nicely. Tip: Gently shake off the water and let them rest for a few minutes.

    3

    In a large skillet, heat one tablespoon of olive oil over medium heat. Add the gnocchi and pan-fry until golden brown on all sides. This should take about 5-6 minutes. Tip: Don't stir too often, otherwise, they won't develop a good crust.

    4

    Add the pesto to the skillet and gently mix it with the browned gnocchi. Reduce the heat to low and let the sauce coat each piece. Tip: If it's too thick, add a little pasta water to make it creamier.

    5

    Sprinkle the gnocchi with grated Parmesan cheese, then season with freshly ground black pepper and a pinch of salt. Then, sprinkle with pine nuts, which you can lightly toast in a dry skillet for 1-2 minutes to intensify their flavor.

    6

    Serve immediately while warm. Tip: If you want extra flavor, a few drops of lemon juice will add freshness to the dish.