Gnocchi with parsley pesto recipe

(38 ratings)

Gnocchi with mushroom parsley pesto

  • Vegetarian
Preparation Time10 mins
Cooking Time5 mins
Cost RangeNot
Nutrition Per PortionRDA
Calories636 Kcal32%

A simple, tasty and filling Italian dish that combines fresh parsley pesto with potato gnocchi. This recipe is suitable for vegetarians.


  • 25g (1oz) pine nuts
  • 2 garlic cloves, crushed
  • 50g (2oz) parsley, roughly chopped
  • 100ml (4oz) olive oil
  • 100g (4oz) mushrooms, wiped and finely diced
  • 2 x 400g packets potato gnocchi

To serve:

  • Freshly chopped parsley




  1. Place the pine nuts, garlic, parsley and all but 30ml (2tbsp) of the olive oil in a food processor or blender and process for 1-2 mins until finely minced. Season with salt and freshly ground black pepper.
  2. Heat the rest of the oil in a frying pan and add the diced mushrooms. Cook over a high heat until browned.
  3. Meanwhile, cook the gnocchi in a large pan of lightly salted boiling water for 3-4 mins until they just rise to the surface. Drain well.
  4. Add the gnocchi and parsley pesto sauce to the frying pan and stir gently to mix. Cook for 1-2 mins until just heated through. Adjust the seasoning to taste and serve garnished with the chopped parsley.

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