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!


Units Scale
  • 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)


  1. Add Chives, Parsley, Cashews, Garlic, Lemon juice, Salt, Pepper and Olive Oil to a food processor
  2. Blend and add more oil if it’s too thick
  3. Taste and add more Salt and Pepper to your liking
  4. Prepare Gnocchi as directed on package
  5. When Gnocchi starts floating to the top, scoop out 1/2 cup of the water
  6. Drain Gnocchi and add to a preheated skillet on med/high heat
  7. Add 2 heaping tablespoons to the Gnocchi
  8. Pour in a little bit of the pasta water to create a sauce
  9. Toss until the Gnocchi is coated with the pesto
  10. Serve immediately
  11. Enjoy!


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.

Keywords: Lemon Chive Pesto Gnocchi, pesto gnocchi, gnocchi, Italian food, gluten free gnocchi, dinner

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