Ingredients
Method
- If making gnocchi from scratch, start by preparing your gnocchi.
- Next, make the pesto: Add the herbs, sunflower kernels, garlic, salt, black pepper, and 2 tablespoons of olive oil to a food processor. Process to combine.
- Continue to add 2 tablespoons of olive oil, processing after each addition, until you have a total of 8 tablespoons of olive oil in the pesto.
- To a pot of salted boiling water, cook your gnocchi according to package directions. For homemade gnocchi, cook until the gnocchi floats to the top (roughly 4 minutes).
- To a medium pan, add your cooked gnocchi, pesto, and pasta water. Turn the heat to medium high and cook until the pesto is warmed through. Add more pasta water as needed.
- Top with goat cheese and enjoy!
Notes
Gnocchi Pasta: Homemade or store bought gnocchi works amazingly well in this recipe! This Pesto Gnocchi is an easy way to use up leftover potatoes, but buying store bought gnocchi makes this meal go so quickly that you could pull it off on a weeknight. We recommend using 4 servings of gnocchi in this recipe. One important note is that this is the fresh gnocchi recipe that we use. We have found that, although it says it makes 2 servings, it definitely serves 3-4.
Recipe Time: The time for this recipe is assuming that you are making gnocchi from scratch. If using store-bought gnocchi, this recipe's prep time can be reduced by about 37 minutes. That makes it a 25 minute dinner!