Gnocchi With Pesto

As winter’s cold embrace envelops the state of New York, we seek shelter in dishes that provide comfort through warmth (and butter). Pasta, the fundamental European comfort food, exists as the perfect source of life-preserving heat in frigid December; more specifically, pesto gnocchi is my preferred approach to warming up with pasta.

This recipe is quick, simple, and requires only seven basic ingredients. You can add any spices, or even substitute the olive oil for coconut oil in order to create a unique take on this dish.

What You’ll Need:
2 packs of pre-made gnocchi
Approx. 4 boxes of fresh basil
1 tbsp. butter
Olive oil
1 large clove of fresh garlic
Heavy cream


Rip the basil leaves off the stems, removing all traces of stem. Wash and drain the leaves, even if they were labeled as pre-washed.

Roughly chop garlic into pieces, and set aside.

In a blender or food processor, blend basil leaves with 2/3 cup of olive oil, 1 tablespoon of butter, and 1/3 cup of heavy cream.

Add garlic pieces to the blender and more olive oil if necessary, blending until there are no large chunks.

Add any additional spices, to taste. The sauce should be slightly creamy, and very thin. When the desired consistency is met, set aside the mixture.

Sprinkle a pinch of salt into a large saucepan of water and boil gnocchi according to manufacturer instructions.

Once finished, drain gnocchi completely and then combine in a saucepan with the pesto mixture, slowly adding about 1/3 cup of parmesan while stirring constantly.

Cook the sauce and pasta over medium heat, until the sauce is warm and the parmesan is fully incorporated.

The finished dish is delicious when sprinkled with black pepper and a squeeze of lemon juice, as well as an additional pinch of Parmesan. This recipe will service 3-4 people.