Lemon Zest Pesto Gnocchi
This Lemon Zest Pesto Gnocchi is a bright, herbaceous weeknight dinner that comes together in just 35 minutes. Pillowy gnocchi are tossed in a vibrant homemade lemon pesto sauce made with fresh basil, garlic, Parmesan, and plenty of citrus zest.Simple enough for any night of the week and impressive enough to serve to guests.
Equipment
- Food processor
- Large pot
- Large skillet
- Microplane zester
- Colander
Ingredients
- 1 lb potato gnocchi store-bought or homemade
- 2 cups fresh basil leaves packed
- 2 cloves garlic peeled
- 1/4 cup pine nuts lightly toasted
- 1/2 cup Parmesan cheese freshly grated, plus more to serve
- 1 tbsp lemon zest from about 2 lemons
- 2 tbsp fresh lemon juice plus more to taste
- 1/3 cup extra virgin olive oil good quality
- 1/2 tsp salt plus more for pasta water
- 1/4 tsp black pepper freshly ground
- 1/4 tsp red pepper flakes optional, for heat
Instructions
- Add the fresh basil, garlic, toasted pine nuts, lemon zest, lemon juice, and Parmesan to a food processor. Pulse 8 to 10 times until roughly chopped and combined.
- With the food processor running on low, slowly stream in the olive oil until the pesto reaches a smooth, glossy consistency. Season with salt and black pepper. Set aside.
- Bring a large pot of generously salted water to a rolling boil over high heat. Add the gnocchi and cook according to package directions, usually 2 to 3 minutes, until they float to the surface.
- Before draining, scoop out about 1/2 cup of the starchy pasta cooking water and set it aside. Drain the gnocchi in a colander.
- Heat a drizzle of olive oil in a large skillet over medium-low heat. Add the prepared pesto and warm it gently for about 60 seconds, stirring to prevent scorching.
- Add the drained gnocchi to the skillet and toss gently to coat in the pesto. Add reserved pasta water one tablespoon at a time, tossing between each addition, until the sauce is silky and clings to the gnocchi.
- Taste and adjust seasoning with additional lemon juice, salt, or black pepper as needed. Divide among bowls and top with extra Parmesan, fresh basil leaves, and red pepper flakes if using. Serve immediately.
Notes
Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking frequently, until golden and fragrant. Watch carefully as they burn quickly. Do not overheat the pesto in the skillet as high heat will turn the basil a dull brown color. Always reserve pasta water before draining. The starch is key to getting the sauce to coat the gnocchi properly. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil.