2tablespoonsfresh lemon juiceabout 1/2 large lemon
2cupstightly packed fresh basil leaves
½cupshredded parmesan cheese
8tablespoonsextra virgin olive oil(1/3 cup + 2 tablespoons), divided
1poundgnocchi (fresh, frozen, or dried gnocchi)
2cupschopped asparagusabout 12 spears, cut into 1-inch pieces
Instructions
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.
To the bowl of a food processor or high speed blender, add the pine nuts, garlic, and lemon juice. Pulse about 10 times, until they are broken up. Next, add the basil and parmesan to the processor bowl and pulse 10 times again, until the basil is broken into small pieces.
With the food processor on low speed, slowly drizzle in ⅓ cup olive oil. Taste the pesto and season with salt and pepper to your liking.
Heat the remaining 2 tablespoons of 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.
While the asparagus sautés, cook the gnocchi for 2 minutes less than the package instructions call for (if the gnocchi says to boil for 6 minutes, then boil it for 4 minutes.) Reserve ½ cup of the cooking liquid and then drain the gnocchi in a strainer.
Add the cooked dumplings to the skillet with the asparagus. Add the pesto sauce and ¼ cup of the reserved cooking liquid. Stir to combine and cook for 1 minute, just until the pesto sauce thickens and evenly coats the gnocchi. If the sauce is too dry, add the remaining ¼ cup of reserved cooking water.
Season with salt and pepper to your liking and serve immediately, or place in the fridge to chill– this gnocchi is delicious at room temperature, warm, or cold! Top with flakey sea salt, toasted pine nuts, and fresh basil, if desired.
Store any leftovers in an airtight container in the fridge for up to three days.
Notes
You can use homemade, fresh, frozen, or dried gnocchi, just adjust the cooking time accordingly.
This recipe uses asparagus, but you could use other vegetables like peas, small broccoli florets, green beans, etc.
This recipe is vegetarian as written. For a vegan option, substitute nutritional yeast for the cheese, or use a plant-based cheese alternative.