Gnocchi with parsley pesto recipe

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  • Vegetarian
serves: 4
Cost: not
Prep: 10 min
Cooking: 5 min

Nutrition per portion

Calories 636 kCal 32%
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  • 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


    • 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.

    • Heat the rest of the oil in a frying pan and add the diced mushrooms. Cook over a high heat until browned.

    • 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.

    • 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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