From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Bring a large pot of salted water to a boil over medium high heat. Keep the water at a boil until you’re ready to cook the gnocchi.
2
Add the pine nuts, garlic, and lemon juice to the bowl of a food processor and pulse until they are broken up – about 10 times. Next, add the basil and parmesan and pulse until the basil is broken into small pieces – about 10 pulses.
3
With the food processor on low speed, slowly drizzle in ⅓ cup olive oil. Season with salt and pepper to taste.
4
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and cook for 2-3 minutes, or just until crisp tender.
5
While the asparagus sautés, cook the gnocchi for 2 minutes less than the time on the package. My gnocchi usually takes 6 minutes to boil, so I cooked them for 4 minutes. Reserve ½ cup of the gnocchi cooking liquid and then drain the gnocchi.
6
Add the gnocchi to the skillet with the asparagus. Then, add the pesto and ¼ cup of the reserved cooking liquid. Stir to combine and cook for 1 minute, just until the pesto sauce thickens and evenly coats the gnocchi. If the sauce is too dry, add the remaining ¼ cup of reserved cooking water.
7
Season with salt and pepper and serve warm, at room temperature, or place in the fridge to chill. This gnocchi is delicious at room temperature, warm, or cold! Top with flakey sea salt, toasted pine nuts, and fresh basil, if desired.
Notes
1
Pesto – Start out with 1/2 cup and add more as desired.
2
I’m using dried gnocchi but you could use fresh or frozen! Just adjust the cooking time accordingly.
3
I love asparagus but you could use pretty much any vegetable you like– peas, small broccoli florets, etc.
4
Make it creamy – add in 1/2 cup of heavy cream, cream cheese, or greek yogurt along with the pesto to give it a creamier texture!
My Calorie Intake
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Tips & Tricks (5)
- Make Pesto Last Minute 🌿Prepare your basil pesto just before serving to preserve the vibrant green color and fresh flavor, as oxidation dulls both quickly once the basil is bruised.
- Salt Your Gnocchi Water Generously 🧂Use heavily salted pasta water (like the sea) for boiling gnocchi so they absorb flavor from within, reducing the need for excess salt in the final dish.
- Sear Gnocchi for Texture 🔥After boiling, briefly pan-fry the gnocchi in olive oil until golden and crispy on the edges to create textural contrast against the soft interior and tender asparagus.
- Asparagus Timing is Critical ⏱ ️Add asparagus to the pan just 3-4 minutes before serving so it stays bright, tender-crisp, and doesn't release excess water that would dilute your pesto sauce.
- Toss with Warm Pesto Off Heat 🎯Combine the warm gnocchi and asparagus with pesto away from the heat to prevent the basil from cooking and turning bitter, while the residual warmth helps the flavors meld.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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