Gnocchi with parsley pesto
10
Points®
Total time: 17 min • Prep: 7 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The light and airy gnocchi practically melt in your mouth and pair perfectly with the rich and nutty pesto sauce. Gnocchi (NYOK-kee) are bite-size pasta dumplings, made primarily from flour and potatoes. When gnocchis are fresh, they cook in mere seconds; find them in the fresh pasta section of your supermarket. If unavailable, you can substitute 3 cups of frozen gnocchi, prepared according to package directions. This dish is hearty enough to serve as a main dish. If you prefer to serve it with a meat, pair it with chicken or fish.
Ingredients
Refrigerated potato gnocchi
17½ oz
Fresh parsley
¾ cup(s)
Fresh basil
¾ cup(s)
Grated Parmesan cheese
3 Tbsp
Olive oil
2 Tbsp
Uncooked anchovies
1 item(s)
Capers
1 tsp
Garlic
1 clove(s)
Table salt
½ tsp
Black pepper
¼ tsp
Instructions
1
Cook the gnocchi according to package directions; drain and keep warm.
2
Meanwhile to make the pesto sauce, put the parsley, basil, cheese, oil, anchovy, capers, garlic, salt, and pepper in a blender and process on high speed until smooth, about 2 minutes. Stop to scrape down the sides of the blender once. Toss the gnocchi with the pesto and serve at once. Yields 3/4 cup per serving.
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