Walnut Pesto with Gnocchi recipe

Preparation Time: 20 minutes | Cooking Time: 10 minutes

This dreamy pesto is delicious with soft gnocchi, but it's also yummy stirred into pasta or just spread onto toasted bread. Leftover pesto will keep in the fridge for a few days - so why not make a big batch?


  • 400g gnocchi
  • 175g walnut pieces
  • 1 garlic clove
  • Handful fresh basil
  • 100g freshly grated parmesan
  • 50g butter
  • 4 tbsp. extra-virgin olive oil
  • 50ml double cream
  • Black pepper


  1. Pulse the walnuts, garlic, basil, butter and olive oil in a blender until well combined and chopped together. Stir in the parmesan.

  2. Bring a pot of water to the boil and drop in the gnocchi. When the gnocchi floats to the top, they're done, so scoop out with a slotted spoon.

  3. Put the pesto, the cream, a pinch of black pepper and a tbsp. or two of the cooking water into a saucepan. Heat until everything comes together, then pour in the cooked gnocchi, toss to coat and serve immediately.

Garnish with extra fresh parmesan and some torn basil leaves. Recipe serves 4-6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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