Pesto And Lemon Gnocchi Recipe

Name: Pesto And Lemon Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto; 2 cups fresh basil, firmly packed; 1/4 cup pine nuts, lightly toasted; 2 garlic cloves, chopped; 1/3 cup extra virgin olive oil; 1/2 cup parmesan cheese, grated; Sauce; 2 teaspoons olive oil; 1 garlic clove, crushed; 300 ml cream; 500 g potato gnocchi; salt and pepper; 1 tablespoon lemon juice; fresh basil, to garnish; lemon wedge, to serve

Servings: persons

Pesto
2 cups fresh basil, firmly packed
1/4 cup pine nuts, lightly toasted
2 garlic cloves, chopped
1/3 cup extra virgin olive oil
1/2 cup parmesan cheese, grated
Sauce
2 teaspoons olive oil
1 garlic clove, crushed
300 ml cream
500 g potato gnocchi
salt and pepper
1 tablespoon lemon juice
fresh basil, to garnish
lemon wedge, to serve

1
To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth.
2
Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablesspoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes.
3
Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving.
4
Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pesto, 2 cups fresh basil, firmly packed, 1/4 cup pine nuts, lightly toasted, 2 garlic cloves, chopped, and more.

Yes, Pesto And Lemon Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto And Lemon Gnocchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions