With the spring weather well on its way, I’m constantly reaching for recipes filled with fresh simple ingredients. This Gnocchi Al Pesto is the perfect pasta recipe to welcome spring! 

With fresh homemade pesto, potato gnocchi, and enough pecorino to cure any ailment, it’s an easy dish for lunch or for a light dinner.

With the food processor doing a majority of the work, you can decide whether you’d like to make your own gnocchi or buy some already premade (judgement free zone here).

So let’s get to it!

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What You’ll Need to Make Gnocchi Al Pesto

Two to Three Servings

• 1 large bunch fresh basil, and a little extra for serving 
• 3-5 garlic cloves, roughly chopped
• 1 tbsp pine nuts, plus a few extra to serve
• 5 tbsp extra virgin olive oil
• 1/4 cup Pecorino Romano, freshly grated
• 16 oz of gnocchi

There’s a local food class that teaches how to make homemade gnocchi (amongst a bunch of other Italian things) that I’d love to take! I’ve only learned from the internet and cookbooks on how to make gnocchi at home.

However, I feel that I need to own a gnocchi press and to take a class from an Italian before being qualified to teach the basics of gnocchi. Is that enough of an excuse to buy both?

Anyways, I linked the recipe for the folks that want to make it themselves. Once I learn tips and tricks, I’ll share my own version!

How To Make It

Whether your gnocchi is store bought or homemade, they don’t take long to cook (literally a few minutes). So I would start with the homemade pesto sauce. 

Take a pot of salted water (with a touch of olive oil) and place on the stove top on high. While waiting for the water to start boiling, we’re going to make the pesto. In a food processor, add the first five ingredients and pulse on high. We want everything to be well broken down so there’s no big bites of anything.

If your consistency is a little thick, you can always slowly add a little more olive oil. I like my pesto to be on the thicker side, but you’re more than welcomed to make your pesto more thin!

By now, your water should be starting to boil. Carefully add your gnocchi and stay close and wait. You’ll start to see the gnocchi float to the surface after only about 2 to 3 minutes. This is the gnocchi’s way of showing you that it’s ready! Carefully drain the cooked gnocchi and transfer it to big bowl. Add in the pesto and carefully toss until everything is coated. Plate your gnocchi and garnish with fresh basil, toasted pine nuts, and freshly grated pecorino.

And of course, don’t forget to add some fresh bread on the side. You’ll want to shovel any leftover pesto sauce on your plate and bread is the only option!

Pesto is definitely one of my love languages and it’s a delicious way to add so much flavor to almost anything! You can use the pesto recipe for bruschetta, sandwiches, grilled chicken, the list goes on!

Happy Cooking Y’all,