Gnocchi with lemon & chive pesto

Gnocchi with lemon & chive pesto

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(15 ratings)

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

Potato gnocchi make a welcome change from pasta. Give them a go in this simple veggie supper for two

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
667
protein
15g
carbs
85g
fat
32g
saturates
6g
fibre
4g
sugar
5g
salt
2.7g

Ingredients

  • 1 garlic clove, finely chopped
  • small bunch parsley, finely chopped
  • small bunch chives, snipped
  • 2 tbsp toasted pine nuts, roughly chopped
  • 2 tbsp grated parmesan, or vegetarian alternative, plus extra for serving
  • zest and juice 1 lemon
  • 4 tbsp olive oil
  • 500g pack gnocchi

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Method

  1. Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
  2. Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.

Recipe from Good Food magazine, September 2010

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Comments

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lemonmelts's picture
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Zingy, zesty and refreshing!

antheab107's picture

wonderful! fresh and delicious. added avocado and spinach for more veg.

coconatalie's picture
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Found this tasty :). I added green beans, used slightly bigger bunches of herbs than I might have done, and used half a big lemon.

It takes a little while to chop the herbs (for me at least), so not sure I'd make it all the time.

Forgot to half the recipe, though (was only making it for myself), so I've got a portion of the pesto in the fridge now. Bit annoying, as I'm not sure it will last until tomorrow :/

meowsephine's picture

I would have really enjoyed it if it weren't for the over powering lemon.

staceymelia's picture
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Very easy. I also added peas and used butter as I didn't have any olive oil. Still lovely.

bakingmad_'s picture

I made this recipe for tea tonight, I altered the ingrediants slightly
I left out the nuts and instead of parmisan I used Mozzerella and grated Cheddar cheese and it worked perfectly. Very tasty will definatley make it again! :)

rturner's picture
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Loved this recipe, did add extra veg so didn't find too lemony

sammendez1's picture
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Lovely authentic flavours.

kathynicolson's picture
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we all love this, even the ones who dont like gnocchi or lemon! the bairns love the toasted pine nuts. When I doubled the recipe I got into problems with the gnocchi going sticky so now if there are more than 2 of us I serve it with some hot smoked salmon, or griddled chicken strips + a green salad or vegetable such as broccoli. How can something so stodgy taste so fresh and light, beleive me it does

jennifert's picture
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Very easy, quick and filling but I agree with everyone else - too lemony. More herbs & less lemon next time. I tripled the recipe up for six people, and I think that maybe where I went wrong. I'm looking forward to trying it again though.

tinuke24's picture
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Loved this but first time found the oil far too much so second time only used 2tbsp which much preferred. Also as my husband likes to have meat, if I'm making for him I've also started added shredded chicken to it to make more substantial meal for him which is lovely.

rachael01's picture
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Made this tonight for a spedy dinner. I put all of the pesto ingredientsin the chopper or speed. Loved the amount of lemon - next time I think I would use 1 less spoonful of oil. WIll probably become a midweek regular.

smmccarthy9175's picture
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I doubled this to serve 4 and although it was a bit too lemony for the kids we all liked it well enough and will have it again with a little less lemon.

elizabethr's picture
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I'm with other reviewers on this one - go easy on the lemon as overpowering but otherwise pretty quick and tasty midweek meal.

simonek's picture
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I'm with Lisa on this one, definitely too lemony. Found the lemon flavour completely overwhelmed the herbs. Were I to cook it again, would probably just use the zest and omit the juice. And the price of pine nuts seems to have gone through the roof!

drfabio's picture
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Made this last night and it was so delicious! It was so quick and easy, and a lovely change from pasta. I used pumpkin seeds instead of pine nuts, and added some peas to up the veg content. I agree with Lisa in that it was quite lemony to start with, but I added in more herbs - I ended up using quite big handfuls.

lisavalo's picture
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Good recipe, probably a bit too lemony for me, I think next time I'd omit some of the lemon, but apart from that lovely.

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