Gnocchi with lemon & chive pesto

Gnocchi with lemon & chive pesto

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(22 ratings)

Prep: 10 mins Cook: 5 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal667
  • fat32g
  • saturates6g
  • carbs85g
  • sugars5g
  • fibre4g
  • protein15g
  • salt2.7g
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Ingredients

  • 1 garlic clove, finely chopped
  • small bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch chives, snipped
  • 2 tbsp toasted pine nuts, roughly chopped
  • 2 tbsp grated parmesan, or vegetarian alternative, plus extra for serving
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g pack gnocchi
    Gnocchi

    Gnocchi

    noh-kee

    An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…

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.

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Comments, questions and tips

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staceymelia
16th Jul, 2012
4.05
Very easy. I also added peas and used butter as I didn't have any olive oil. Still lovely.
bakingmad_
6th Oct, 2011
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
13th Mar, 2011
5.05
Loved this recipe, did add extra veg so didn't find too lemony
sammendez1
3rd Mar, 2011
5.05
Lovely authentic flavours.
kathynicolson
3rd Jan, 2011
5.05
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
30th Nov, 2010
3.05
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
31st Oct, 2010
5.05
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
30th Sep, 2010
3.05
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
19th Sep, 2010
4.05
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
11th Sep, 2010
3.05
I'm with other reviewers on this one - go easy on the lemon as overpowering but otherwise pretty quick and tasty midweek meal.

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