Gnocchi with lemon & chive pesto

Gnocchi with lemon & chive pesto

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(32 ratings)

Prep: 10 mins Cook: 5 mins


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



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

  • zest and juice 1 lemon



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

  • 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



    An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…


  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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16th Apr, 2013
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 :/
4th Oct, 2012
I would have really enjoyed it if it weren't for the over powering lemon.
16th Jul, 2012
Very easy. I also added peas and used butter as I didn't have any olive oil. Still lovely.
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! :)
13th Mar, 2011
Loved this recipe, did add extra veg so didn't find too lemony
3rd Mar, 2011
Lovely authentic flavours.
3rd Jan, 2011
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
30th Nov, 2010
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.
31st Oct, 2010
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.
30th Sep, 2010
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.


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