Hearty Dinners/ Pasta/ Potato

Chive and Parsley Pesto Gnocchi

January 4, 2020 by Chris Collins

Heavenly pillows of gnocchi coated in a chive and parsley pesto makes for the perfect quick fix meal. Say hello to your new favourite pesto recipe – ready in just 8 minutes!

overhead shot of gnocchi pesto in white bowl

Chive and Parsley Pesto

Don’t get me wrong, I’m a sucker for regular basil pesto, but as I started developing this recipe I just absolutely fell in love. Fresh bursts of chives and parsley wrapped in a silky tangy sauce is just tooooooo good. Here’s what you’ll need:

  • Chives – As fresh as you can find!
  • Parsley – Same as above.
  • Extra Virgin Olive Oil – Ensure it is extra virgin, not just olive oil. Gives that classic pesto taste.
  • Parmesan – Freshly grated for the best texture and flavour, no powdered stuff!
  • Lemon Juice – Freshens up the pesto and brings out the flavours.
  • Pine Nuts – Optionally toasted.
  • Garlic – Just a small clove, works nicely with the chives.

In terms of making the chive parsley pesto, it really is as simple as throwing it all in a food processor and gradually pouring in the oil. You’re looking for a nice smooth, silky yet slightly textured sauce

How to make chive and parsley pesto - 2 step by step photos

Pesto Gnocchi

When I first made this pesto I actually paired it with pasta, which worked perfectly, but quite frankly my soul needed gnocchi.

Gnocchi works perfectly with pesto for a couple of different reasons. The first is that it turns the pesto into an ultra quick meal. Gnocchi only takes a max of 3mins to cook, and as the pesto is made within minutes in the food processor, you’re talking a hearty meal in under 10mins. Can’t go wrong!

Secondly because the gnocchi soaks up the pesto so beautifully. This is also why I boil the gnocchi instead of toasting it.

Starchy Gnocchi Water

Making gnocchi pesto is incredibly easy. The main thing I suggest doing is scooping a mug of the water the gnocchi boils in and add a splash as you mix the gnocchi and pesto. The starch molecules emulsify with the oil in the pesto and results in a saucy/juicy pesto.

How to make Gnocchi Pesto (quick summary)

  1. Drain gnocchi and add to large bowl.
  2. Pour over pesto.
  3. Mix, using your starchy gnocchi water to thin out as needed.

How to make pesto gnocchi - 3 step by step photos

Don’t mix your gnocchi in a pan over heat, this will turn the pesto greasy and potentially burn the chives/parsley. Even if you have leftovers I recommend just bring the pesto back to room temp.

Chive and Parsley Pesto Gnocchi

The recipe makes a big batch of pesto, so depending on how saucy you like things, I recommend starting out with half the batch and mixing in more until you get your desired consistency.

Can I make the pesto ahead of time?

Sure can! I recommend storing it with a layer of oil over top and popping in an airtight container in the fridge until needed. The oil will prevent the pesto from oxidising and turning brown. Just pour off the layer of oil before using.

Can I use pasta instead?

Yep! Works perfectly. Just use the quantities I recommend in the recipe notes (NOT the same amount as gnocchi, will be way too much).

closeup shot of gnocchi coated in pesto in big glass bowl

And there we have it! The quickest and most delicious dinner you’ll possibly ever make. If you like the sound of this recipe you should totally check out my others too!

Easy Gnocchi Recipes

Deliciously Different Pesto Recipes

Alrighty, let’s tuck into this pesto gnocchi recipe shall we?!

overhead shot of Pesto gnocchi with chives and parsley

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How to make Chive and Parsley Pesto Gnocchi (Full Recipe & Video)

overhead shot of gnocchi pesto in white bowl

Chive and Parsley Pesto Gnocchi

Heavenly pillows of gnocchi coated in a chive and parsley pesto makes for the perfect quick fix meal. Say hello to your new favourite pesto recipe!
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings (click & slide): 4 BIG portions!
Calories: 962kcal
Cost per serving: ยฃ3 / $4

Equipment:

  • Food Processor
  • Spatula
  • Large Mixing Bowl
  • Large Pot, Colander & Wooden Spoon
  • Fine Cheese Grater
  • Small Jug (for oil)
  • Mug (to scoop water)

Ingredients (check list):

  • 2lb / 1kg Gnocchi
  • 1 bunch (1oz/25g) Fresh Chives
  • 1 bunch (1oz/25g) Fresh Parsley
  • 1/2 cup - 2/3 cup (125ml - 150ml) Extra Virgin Olive Oil, or as needed
  • 1/2 cup / 40g freshly grated Parmesan
  • 4 tbsp Pine Nuts, toasted if preferred
  • 1 small clove of Garlic, peeled
  • 1/2 Lemon, juice only
  • 1/4 tsp Salt, or to taste
  • 1/8 tsp Black Pepper, or to taste

Instructions:

  • Add all of your pesto ingredients apart from the oil into a food processor and turn on the motor. Slowly pour in the oil until desired texture. Taste test for seasoning and adjust accordingly.
  • Meanwhile, pop gnocchi in salted boiling water and boil for 2-3mins, or until the gnocchi begins to float. Don't over boil or it'll go mushy when mixed with the pesto. It should still have a bit of a bite to it. Scoop out some of the starchy water before draining.
  • In a large mixing bowl, combine the gnocchi and pesto with a splash of starchy water. Thin out with more water if you need to. Serve with a few extra parsley leaves and pine nuts.

Quick 1 min demo!

Notes:

a) Garlic - The chives make the pesto fairly 'garlicy' already so make sure it's only a small clove, or you can omit all together.
b) Sauciness/Starchy Water - This recipe does make a big batch of pesto, so depending on how saucy you like your gnocchi, you might want to hold back on a bit of pesto. Just add half then keep stirring in more until you have your desired consistency. The starchy gnocchi water will emulsify with the oil and form a nice juicy sauce.
c) Make Ahead Pesto - If you want you can totally make the pesto ahead of time. I recommend storing with a thin layer of oil on top in an airtight container and pop in the fridge. When needed, just pour off the oil on top. This helps stop the pesto from oxidising and turning brown.
d) Reheat - General rule of thumb with pesto, I also recommend eating it at room temp. When you reheat it, it tends to go oily and greasy.
e) Toasted Gnocchi - I like boiling gnocchi for this recipe because it sucks up the pesto. You can however toast your gnocchi. To do this I recommend boiling for only 1 min, draining, then frying in a large pan with 2 tbsp butter until golden brown.
f) Pasta - You can also use this pesto with pasta. 2lb/1kg pasta will be WAY too much, so I recommend using 400g/14oz pasta of choice.
g) Calories - Shared between 4 (these are big portions!!)

Nutrition:

Nutrition Facts
Chive and Parsley Pesto Gnocchi
Amount Per Serving
Calories 962 Calories from Fat 553
% Daily Value*
Fat 61.39g94%
Saturated Fat 24.463g122%
Trans Fat 0.01g
Polyunsaturated Fat 6.755g
Monounsaturated Fat 26.172g
Cholesterol 87mg29%
Sodium 1765mg74%
Potassium 801mg23%
Carbohydrates 88.23g29%
Fiber 5.8g23%
Sugar 5.54g6%
Protein 17.26g35%
Vitamin A 2147IU43%
Vitamin C 25.7mg31%
Calcium 250mg25%
Iron 4.76mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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12 Comments

  • Reply
    Shilpa
    May 13, 2020 at 4:16 pm

    5 stars
    This is the perfect comfort food recipe! Great site ๐Ÿ™‚

  • Reply
    Anita
    January 4, 2020 at 11:30 pm

    5 stars
    I love the pesto. It’s easy and delicious, and works really well even when paired with spaghetti. ๐Ÿ™‚

  • Reply
    Sara Welch
    January 4, 2020 at 11:20 pm

    5 stars
    Love quick and flavorful meals like this on busy weeknights! Adding this to my dinner line up for the week!

  • Reply
    Jessica Formicola
    January 4, 2020 at 10:12 pm

    5 stars
    That pesto sounds incredible! I have everything I need to make this, so looks like we’re having gnocchi for dinner tonight! Thanks for sharing!

  • Reply
    Marie-Charlotte Chatelain
    January 4, 2020 at 8:15 pm

    5 stars
    This sounds absolutely amazing! I will try this with some cauliflower gnocchi!

    • Reply
      Chris Collins
      January 5, 2020 at 10:48 am

      Oooo cauliflower gnocchi sounds delicious, will have to give that a go!

  • Reply
    Jen
    January 4, 2020 at 7:31 pm

    5 stars
    I love when a quick and easy recipe really brings a burst of flavor and this hits it out of the park! Everyone ate it up and I know we’ll be making this regularly.

  • Leave a Reply

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