Pesto Gnocchi with Toasted Walnuts
Pesto Gnocchi with Toasted Walnuts
Ingredients
- 1 pound gnocchi, shelf-stable or fresh
- 1/2 cup prepared pesto
- 1/4 cup walnuts, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup Parmesan cheese, shredded, for serving
- 1 tablespoon salt, for gnocchi water
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water.
⏱️ 5 min - 2
While the water is heating, place a dry skillet over medium-low heat. Add the 1/4 cup of chopped walnuts to the skillet and toast, stirring frequently, until they are golden brown and fragrant, about 3 to 5 minutes. Watch carefully to prevent burning. Remove the toasted walnuts from the skillet and set them aside.
⏱️ 5 min - 3
Once the water is boiling, add the 1 pound of gnocchi to the pot. Cook according to package directions, typically for 2 to 3 minutes, or until the gnocchi float to the surface.
⏱️ 3 min - 4
Before draining, reserve 1/2 cup of the gnocchi cooking water. Drain the gnocchi thoroughly.
⏱️ 1 min - 5
Return the drained gnocchi to the empty pot (off the heat). Add the 1/2 cup of prepared pesto, 1 tablespoon of olive oil, and 1/2 teaspoon of red pepper flakes. Toss gently to coat the gnocchi evenly. If the sauce seems too thick, add 1 or 2 tablespoons of the reserved gnocchi cooking water until the desired consistency is reached.
⏱️ 2 min - 6
Season the gnocchi with 1/4 teaspoon of freshly ground black pepper.
⏱️ 1 min - 7
Divide the pesto gnocchi among 4 serving bowls. Garnish each serving with the toasted walnuts, 1/4 cup of shredded Parmesan cheese, and 2 tablespoons of fresh chopped basil. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Gnocchi with Toasted Walnuts
Ingredients
- 1 pound gnocchi, shelf-stable or fresh
- 1/2 cup prepared pesto
- 1/4 cup walnuts, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup Parmesan cheese, shredded, for serving
- 1 tablespoon salt, for gnocchi water
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water.
⏱️ 5 min - 2
While the water is heating, place a dry skillet over medium-low heat. Add the 1/4 cup of chopped walnuts to the skillet and toast, stirring frequently, until they are golden brown and fragrant, about 3 to 5 minutes. Watch carefully to prevent burning. Remove the toasted walnuts from the skillet and set them aside.
⏱️ 5 min - 3
Once the water is boiling, add the 1 pound of gnocchi to the pot. Cook according to package directions, typically for 2 to 3 minutes, or until the gnocchi float to the surface.
⏱️ 3 min - 4
Before draining, reserve 1/2 cup of the gnocchi cooking water. Drain the gnocchi thoroughly.
⏱️ 1 min - 5
Return the drained gnocchi to the empty pot (off the heat). Add the 1/2 cup of prepared pesto, 1 tablespoon of olive oil, and 1/2 teaspoon of red pepper flakes. Toss gently to coat the gnocchi evenly. If the sauce seems too thick, add 1 or 2 tablespoons of the reserved gnocchi cooking water until the desired consistency is reached.
⏱️ 2 min - 6
Season the gnocchi with 1/4 teaspoon of freshly ground black pepper.
⏱️ 1 min - 7
Divide the pesto gnocchi among 4 serving bowls. Garnish each serving with the toasted walnuts, 1/4 cup of shredded Parmesan cheese, and 2 tablespoons of fresh chopped basil. Serve immediately.
⏱️ 1 min