Italian-inspired · gnocchi
15-Minute Pesto Gnocchi
Pillowy potato gnocchi need only basil pesto, Parmesan, and pasta water for a glossy green dinner.
Total time15 min
Hands-on12 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Boil the gnocchi in salted water until they float, then cook for 1 minute more. Reserve 3/4 cup cooking water and drain.
- 02
Return the gnocchi to the warm pot off the heat. Fold in pesto and enough cooking water to make a glossy sauce.
- 03
Stir in half the Parmesan and the lemon zest.
- 04
Divide among bowls and finish with remaining Parmesan, basil, and black pepper.
Make it work
Useful swaps
- Use gluten-free gnocchi if needed.
- Choose a nut-free pesto for a nut-free version.
Why this is a good weeknight call
Only 12 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
