15-Minute Pesto Gnocchi

delicious & easy

This pesto gnocchi is a restaurant quality meal of tender potato pasta with crisp fresh asparagus in a light coating of fresh basil pesto sauce. It tastes like something you would order at a fine dining restaurant.

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– Toasted pine nuts – Fresh basil leaves – Shredded parmesan cheese – Gnocchi  – Chopped asparagus

Step 1

Bring a large pot of heavily salted water to a boil over medium high heat. Keep the water at a boil until you’re ready to cook the gnocchi.

Step 2

To the bowl of a food processor, add the pine nuts, garlic, and lemon juice. Pulse about 10 times, until they are broken up.

Step 3

Next, add the basil and parmesan and pulse 10 times again. With the food processor on low speed, slowly drizzle in olive oil. Season with salt and pepper.

Step 4

Heat olive oil in a large skillet over medium heat. Add the asparagus and cook, stirring occasionally, for 2-3 minutes, just until asparagus is crisp tender.

Step 5

Cook the gnocchi for 2 minutes less than the package instructions call for. Reserve ½ cup of the cooking liquid and then drain the gnocchi in a strainer.

Step 6

Add the cooked dumplings to the skillet with the asparagus. Add the pesto sauce and ¼ cup of the reserved cooking liquid.

Step 6

Stir to combine and cook for 1 minute, just until the pesto sauce thickens and evenly coats the gnocchi.

Step 6

Season with salt and pepper to your liking and serve immediately. Top with flakey sea salt, toasted pine nuts, and fresh basil, if desired.

You can use homemade, fresh, frozen, or dried gnocchi, just adjust the cooking time accordingly.

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Serve & enjoy!

Serve & enjoy!