Vegetarian Pesto Genovese Gnocchi

Ingredients

• 400 g Potato gnocchi (store-bought)
• 120 g Basil pesto (store-bought or homemade)
• 30 g Pine nuts
• 1 tbsp Olive oil
• 0.5 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)
• 2 tbsp Pasta water (from gnocchi cooking)

Instructions

1. 1

   Bring a pot of salted water to a gentle boil. Cook the gnocchi according to package directions until tender and floating, about 2–3 minutes; reserve about 2 tbsp pasta water, then drain.

2. 2

   While the gnocchi cooks, toast the pine nuts in a dry skillet over medium heat until lightly golden and fragrant, 3–4 minutes. Transfer to a plate.

3. 3

   Heat olive oil in the same skillet over medium-high heat. Add drained gnocchi in a single layer and pan-sear until golden on the bottoms, 6–8 minutes, turning once.

4. 4

   Lower heat to medium. Add pesto and a splash of reserved pasta water; toss gently until glossy and warmed through, 2–3 minutes. Season with black pepper to taste.

5. 5

   Serve immediately, topped with toasted pine nuts.