Gnocchi with Pesto
Dive into the vibrant flavors of summer with our delightful Gnocchi tossed in fresh, homemade pesto! This dish features pillowy gnocchi made from scratch and a zesty basil sauce that bursts with freshness. Perfect for a sunny day, it's a simple yet satisfying meal that will transport your taste buds straight to Italy!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 60 g Basilikum (2.12 oz)
- Olivenöl, Butter & Knoblauch
🥛Dairy & Eggs(1)
- 60 g Grana Padano (2.12 oz)
🫙Pantry Staples(1)
- 320 g Gnocchi (11.3 oz)
📦Other(3)
- 30 g Mandelblätter (1.06 oz)
- 30 g Rucola (1.06 oz)
- 1 Burrata
Nutrition (per serving)
Calories
746
Protein
29g
Carbs
57g
Fat
44g
👨🍳 Instructions
- 1
Cook the gnocchi according to package instructions.
- 2
In a pan, combine basil, arugula, Grana Padano, and almond flakes to make the pesto.
- 3
Add olive oil, butter, and garlic to the pesto mixture.
- 4
Once the gnocchi is cooked, mix it with the pesto, ensuring not to stir over direct heat to prevent the oil from separating.
- 5
Serve with burrata on top.
💡 Pro Tips
- ✓Toast your almond flakes in a dry pan at 160°C for 3-4 minutes before adding to pesto to develop nutty aromatics and increase textural contrast, as heat activates volatile oils in the nuts.technique160°C, 3-4 minutes
- ✓Reserve 120 ml of starchy gnocchi cooking water and add it to pesto in 15 ml increments while tossing off heat, as starches emulsify the oil-based pesto and prevent separation better than water alone.ingredient120 ml total, 15 ml increments
- ✓Grate your Grana Padano on the smallest microplane setting (producing 40-50% more surface area than box grater) and add it last to the pesto to prevent premature melting and preserve cheese texture.technique40-50% increased surface area
- ✓Test gnocchi doneness at 85% of package time (typically 2-3 minutes for fresh) by floating—remove within 30-45 seconds of surfacing, as gnocchi becomes gluey at >78°C internal temperature from excess starch gelatinization.timing85% of package time, 30-45 seconds after surfacing
- ✓Warm your serving bowl to 50-55°C before plating because pesto temperature drops 8-12°C during plating; a warm bowl maintains emulsion stability and prevents oil separation.equipment50-55°C bowl temperature
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Gnocchi with Pesto
Dive into the vibrant flavors of summer with our delightful Gnocchi tossed in fresh, homemade pesto! This dish features pillowy gnocchi made from scratch and a zesty basil sauce that bursts with freshness. Perfect for a sunny day, it's a simple yet satisfying meal that will transport your taste buds straight to Italy!
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 60 g Basilikum (2.12 oz)
- Olivenöl, Butter & Knoblauch
🥛Dairy & Eggs(1)
- 60 g Grana Padano (2.12 oz)
🫙Pantry Staples(1)
- 320 g Gnocchi (11.3 oz)
📦Other(3)
- 30 g Mandelblätter (1.06 oz)
- 30 g Rucola (1.06 oz)
- 1 Burrata
Nutrition (per serving)
Calories
746
Protein
29g
Carbs
57g
Fat
44g
👨🍳 Instructions
- 1
Cook the gnocchi according to package instructions.
- 2
In a pan, combine basil, arugula, Grana Padano, and almond flakes to make the pesto.
- 3
Add olive oil, butter, and garlic to the pesto mixture.
- 4
Once the gnocchi is cooked, mix it with the pesto, ensuring not to stir over direct heat to prevent the oil from separating.
- 5
Serve with burrata on top.
💡 Pro Tips
- ✓Toast your almond flakes in a dry pan at 160°C for 3-4 minutes before adding to pesto to develop nutty aromatics and increase textural contrast, as heat activates volatile oils in the nuts.technique160°C, 3-4 minutes
- ✓Reserve 120 ml of starchy gnocchi cooking water and add it to pesto in 15 ml increments while tossing off heat, as starches emulsify the oil-based pesto and prevent separation better than water alone.ingredient120 ml total, 15 ml increments
- ✓Grate your Grana Padano on the smallest microplane setting (producing 40-50% more surface area than box grater) and add it last to the pesto to prevent premature melting and preserve cheese texture.technique40-50% increased surface area
- ✓Test gnocchi doneness at 85% of package time (typically 2-3 minutes for fresh) by floating—remove within 30-45 seconds of surfacing, as gnocchi becomes gluey at >78°C internal temperature from excess starch gelatinization.timing85% of package time, 30-45 seconds after surfacing
- ✓Warm your serving bowl to 50-55°C before plating because pesto temperature drops 8-12°C during plating; a warm bowl maintains emulsion stability and prevents oil separation.equipment50-55°C bowl temperature