• Save to your scrapbook
  • Save to your scrapbook

    Parmesan Gnocchi with Chunky Lemon Pesto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Parmesan Gnocchi with Chunky Lemon Pesto

    Gnocchi are quick to cook but take time to prepare. It’s worth making a large batch, as they can be frozen – just freeze the uncooked gnocchi on a tray, then bag up. (You can cook gnocchi straight from frozen – they’re ready when they rise to the surface.) Serve as a starter.

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 8


    • 800g floury potatoes, peeled
    • 1 egg, beaten
    • 1 tsp salt
    • 75g parmesan, grated
    • 180g plain flour
    • Pesto
    • 100ml extra virgin olive oil
    • 1 small garlic clove, bashed
    • 20g pine nuts, roughly chopped
    • 30g basil leaves
    • 1 lemon, finely grated zest and juice
    • 30g parmesan shavings
    • 25g butter


    1. Put the potatoes in a pan of cold water, bring to the boil and simmer for 20 minutes until soft.
    2. Meanwhile, make the pesto. Put the olive oil, garlic and pine nuts in a frying pan over a low heat and stir until the nuts are golden. Transfer to a food processor with the basil and chop coarsely. Stir in the lemon zest and juice and the Parmesan shavings; season and set aside.
    3. Preheat the oven to 120°C/gas 1. Drain the potatoes, return them to the pan over a gentle heat for a couple of minutes to steam off any excess water, then rice or mash in a bowl until completely smooth. Push the mash through a sieve if it seems at all lumpy. Put another large pan of salted water on to boil.
    4. Beat the egg, salt and Parmesan into the potatoes and gradually add the flour until you have a soft dough that is no longer sticky. Divide into three and, on a lightly floured surface, roll each lump into a 1.5cm-thick log. Cut into 2cm lengths.
    5. Put the butter in a large serving dish and place in the oven, to keep the gnocchi warm once they are cooked. When the water is boiling, drop in a third of the gnocchi and wait for them to float to the top – this should take about 1 minute. Scoop them out with a slotted spoon and add to the dish in the oven. Cook the remaining gnocchi in batches and add to the preheated dish.
    6. Drizzle the pesto evenly over the top and toss gently, to avoid breaking up the gnocchi.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Try a vigorous, intense white, such as a chenin blanc.


    Average user rating

    5 stars