Gnocchi with Basil Pesto

Is anyone at SXSW this week?

 Fighting through the crowds, waiting hours in a line, just hoping to maybe get in to a show. Fun stuff you guys, fun stuff. But just think of all of the free stuff you get. Free sunglasses, t-shirts, drinks, food, giveaways of all sorts. You could potentially leave with an entirely new wardrobe. How awesome is that?! 

Now if only this weather could perk up a little bit; be a little warmed and I don’t know, sunnier? Yeah, that might help. A lot. But I suppose we can’t have everything.

At least this recipe might perk you up a bit. It’s delicious and easy to make! Especially if you use store-bought gnocchi! Which, I will admit I did. I’ve made homemade gnocchi before but since I don’t have a ricer it’s hard for me to get that really smooth potato mixture into it. Excuses excuses, I know. I did find it very interesting to note though that this store-bought gnocchi had a much chewier texture than homemade. It was still really good, just a little chewier. Like I said earlier you can’t have it all right?

What I really love about this recipe though is that, yes it is easy to make, but it’s a healthy delicious. I always find pasta’s with pesto to be equally as rich as a pasta with cream sauce, just healthier. Yes, pesto can be high in calories, but those calories are coming from nuts, olive oil, and maybe some cheese. It’s all good for you and in small doses it’s perfectly fine. But those rich fats give this that truly decadent sinful taste that you crave without ruining your diet. If there is one thing I learned in culinary school it’s that people love fat. No joke. Fat coats the mouth, leaving a lingering rich taste in your mouth long after. Yeah. It’s not my fault I’m addicted to fat!


Gnocchi with Basil Pesto

(Recipe by Sarah Eats Austin)


1 lb gnocchi, store bought or homemade

1/2 cup pine nuts

1/2-1 cup olive oil

1/2 cup shredded parmesan

1 ounce fresh basil leaves

salt and pepper to taste

1 clove garlic

1/2 cup reserved pasta water



Bring a pot of salted water to a boil on the stove. Meanwhile, make the pesto by combining, pine nuts, parmesan, basil, garlic, and 2 tbls of the olive oil in a high power blender or food processor. Blend to combine, then start pouring in the olive oil slowly until the mixture reaches a pesto consistency and is smooth.

Adjust seasonings with salt and pepper.

Cook the gnocchi until done, strain(reserving some of the pasta water) then place in a large bowl. Combine with the pesto and add in pasta water as needed to thin out the pesto some.

Serve hot and enjoy!

1 thought on “Gnocchi with Basil Pesto

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