This Lemon Chive Pesto Gnocchi takes less than 10 minutes to make, which is perfect for those busy nights! It’s so fresh, flavorful and satisfying, this will seriously be your new favorite easy meal!
The homemade Pesto for this dish is super easy to make and takes minimal ingredients. If you have never made homemade Pesto, then you are in for a real treat my friends!
I have made many different types of Pesto recipes, which I will link at the bottom of this post in case you want to try any other varieties.
Homemade is so much better than store bought. Seriously, once you make this you will never buy a store bought one again!
Here is what you need to make this:
- 1 small bunch of Chives
- 1 small bunch of Italian Parsley
- 1/4 cup Cashews
- 2 Garlic cloves
- 1/2 Lemon juiced
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1/4 cup Olive Oil
Just blend everything together in a food processor until smooth. Blend and add more oil if it’s too thick. Taste and add more Salt and Pepper to your liking.
Prepare Gnocchi as directed on package. I used Delallo brand gluten free mini Gnocchi, but you could use regular size as well.
When Gnocchi starts floating to the top, scoop out 1/2 cup of the water. Drain Gnocchi and add to a preheated skillet on med/high heat.
Add 2 heaping tablespoons to the Gnocchi. Pour in a little bit of the pasta water to create a sauce. Toss until the Gnocchi is coated with the pesto.
You will have Pesto leftover which will keep in the fridge in an airtight container in the fridge for up to a week, or in the freezer for 6 months.
I freeze a lot of mine in ziplock freezer bags, then just thaw them out whenever I want to use it in something.
I use it as a sauce on pizza crusts, in other pasta dishes, on sandwiches, on Chicken and Salmon before baking. I mean the possibilities are endless!
Check out some of my other Pesto creations below:
Grilled Chicken Burrata Salad with Basil Pesto Dressing
Smoked Salmon with Lemon Pesto Crostini
Lemon Basil Pesto Spaghetti with Burrata
Lemon Pesto Asparagus and Prosciutto Pizza
Arugula Pesto Penne with Sautéed Zucchini
Sun-Dried Tomato Pesto Quinoa with Roasted Zucchini
Basil Pesto Quinoa with Grilled Chicken and Tomatoes
What to serve with Lemon Chive Pesto Gnocchi?
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up.
Cheers!
More Gnocchi Recipes
- Pan Fried Gnocchi with Basil Pesto
- Easy Gnocchi Bolognese Bake
- Sun-Dried Tomato Pesto Gnocchi
- Butternut Squash Gnocchi with Pancetta and Sage
Lemon Chive Pesto Gnocchi
This Lemon Chive Pesto Gnocchi takes less than 10 minutes to make, which is perfect for those busy nights! It’s so fresh, flavorful and satisfying, this will seriously be your new favorite easy meal!
- Prep Time: 5
- Cook Time: 3
- Total Time: 8 minutes
- Yield: 2 1x
- Category: Dinner
- Cuisine: Italian
Ingredients
- 1 small bunch of Chives
- 1 small bunch of Italian Parsley
- 1/4 cup Cashews
- 2 Garlic cloves
- 1/2 Lemon juiced
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1/4 cup Olive Oil
- 12 oz Mini Gnocchi (I used Delallo gluten free)
Instructions
- Add Chives, Parsley, Cashews, Garlic, Lemon juice, Salt, Pepper and Olive Oil to a food processor
- Blend and add more oil if it’s too thick
- Taste and add more Salt and Pepper to your liking
- Prepare Gnocchi as directed on package
- When Gnocchi starts floating to the top, scoop out 1/2 cup of the water
- Drain Gnocchi and add to a preheated skillet on med/high heat
- Add 2 heaping tablespoons to the Gnocchi
- Pour in a little bit of the pasta water to create a sauce
- Toss until the Gnocchi is coated with the pesto
- Serve immediately
- Enjoy!
Notes
There’s really no measuring on how much water and pesto to add to the Gnocchi. Start with a little and add more until the sauce is to your desired texture.
Store the remaining Pesto in the fridge for up to a week in an air tight container or freeze up to 6 months.
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