Gnocchi with parsley pesto

PersonalPoints™ per serving
Total Time
17 min
7 min
10 min
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.


Refrigerated potato gnocchi

17½ oz, fresh variety

Fresh parsley

¾ cup(s), flat-leaf variety


¾ cup(s), fresh, chopped

Grated Parmesan cheese

3 Tbsp, fresh

Olive oil

2 Tbsp

Uncooked anchovies

1 item(s), rinsed and patted dry


1 tsp, drained

Garlic clove(s)

1 medium clove(s)

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


  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.