Chive and Parsley Pesto Gnocchi

overhead shot of gnocchi pesto in white bowl

5 from 6 votes

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!

Prep Time5

Cook Time3

Total Time8

Course: Main Course

Cuisine: Italian

Servings: BIG portions!

Calories: 962kcal

Author: Chris Collins

Cost: £3 / $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

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.

Video

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