Gnocchi with parsley pesto

(14 ratings)

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Gnocchi with parsley pesto
Gnocchi with parsley pesto
  • Serves: 4

  • Prep time:

  • Cooking time:

A simple, tasty and filling Italian dish that combines fresh parsley pesto with potato gnocchi. This recipe is suitable for vegetarians.


  • 25g (1oz) pine nuts
  • 2 garlic cloves, crushed
  • 50g (2oz) parsley, roughly chopped
  • 100ml (4oz) olive oil
  • 100g (4oz) mushrooms, wiped and finely diced
  • 2 x 400g packets potato gnocchi
To serve:
  • Freshly chopped parsley


  1. Place the pine nuts, garlic, parsley and all but 30ml (2tbsp) of the olive oil in a food processor or blender and process for 1-2 mins until finely minced. Season with salt and freshly ground black pepper.
  2. Heat the rest of the oil in a frying pan and add the diced mushrooms. Cook over a high heat until browned.
  3. Meanwhile, cook the gnocchi in a large pan of lightly salted boiling water for 3-4 mins until they just rise to the surface. Drain well.
  4. Add the gnocchi and parsley pesto sauce to the frying pan and stir gently to mix. Cook for 1-2 mins until just heated through. Adjust the seasoning to taste and serve garnished with the chopped parsley.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 636(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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