Simple Pesto Gnocchi

🧂 Ingredients

• 16 oz shelf-stable potato gnocchi
• 1 cup fresh basil

  packed
• 3 cloves garlic

  peeled
• ¼ cup pine nuts
• ⅓ cup parmesan

  grated
• ⅓ cup olive oil
• sea salt

  to taste
• black pepper

  to taste

Instructions

• 1 Bring a pot of water to a rolling boil over high heat. Salt the water and add
  the gnocchi, cooking until the gnocchi floats to the top, about 2-3 minutes. Do
  not overcook. Drain well, reserving ½ cup of the pasta water, then transfer
  gnocchi to a large bowl.
• 2 While the gnocchi cooks, add the basil, garlic, pine nuts, and parmesan to a
  food processor and pulse until a fine crumble forms. While still running, slowly
  drizzle in the olive oil until a thin paste forms. Season with salt and pepper
  and scoop into the bowl with the gnocchi, tossing gently to coat. If the sauce
  is too thick, add pasta water 1 tablespoon at a time until sauce thins and coats
  all the gnocchi in a shiny layer. Serve immediately.

Nutrition Info