Gnocchi with Pesto and Peas

Introduction

Gnocchi with Pesto and Peas is a vibrant, flavorful dish that brings together the soft, pillowy texture of potato gnocchi with the bright, herby taste of fresh basil pesto and the sweet crunch of peas. It’s an ideal weeknight meal that comes together quickly yet feels gourmet. Whether you’re looking for comfort or something light and refreshing, this dish delivers both taste and versatility.

The History

Gnocchi has deep roots in Italian cuisine, dating back to Roman times, though its modern form—made from potatoes—emerged after the introduction of the tuber to Europe from South America in the 16th century. Originally a peasant food due to its simple ingredients, gnocchi became a beloved staple across Italy. Pesto, hailing from Genoa in the Liguria region, traditionally uses basil, garlic, olive oil, pine nuts, and Parmesan cheese. Combining it with peas, which have long been used in Italian cooking, creates a dish that balances rustic tradition with contemporary flavor profiles.

Ingredients Breakdown

This dish relies on high-quality, fresh ingredients to shine. Here’s what you’ll need:

• Gnocchi: Usually made from potatoes, flour, and egg (though some varieties are eggless), gnocchi should be light and tender.
• Pesto: Traditionally includes fresh basil, garlic, extra virgin olive oil, pine nuts, Parmigiano-Reggiano, and salt. Homemade pesto offers the best flavor.
• Peas: Fresh or frozen, peas add sweetness and color. If using frozen, blanch them briefly to preserve their bright green hue.
• Optional Add-ins: Cherry tomatoes, sun-dried tomatoes, roasted garlic, spinach, or grilled chicken for added protein.

Step-by-Step Recipe

1. Cook the gnocchi according to package instructions until they float to the surface (usually about 2–3 minutes).
2. While the gnocchi cook, prepare the pesto by blending basil, garlic, pine nuts, Parmesan, and olive oil into a smooth paste.
3. If using fresh peas, steam or boil them until tender-crisp; if using frozen, simply blanch them in hot water for a minute.
4. In a large bowl or pan, combine the cooked gnocchi, pesto, and peas, tossing gently to coat everything evenly.
5. Taste and adjust seasoning with salt and pepper.
6. Serve warm, garnished with additional Parmesan and fresh basil leaves if desired.

Tips

• Make your own pesto for the freshest flavor—it takes just minutes in a food processor or blender.
• Don’t overcook the gnocchi; they’re done as soon as they rise to the surface of boiling water.
• Add a splash of pasta water to the pesto if it’s too thick; this helps it cling better to the gnocchi.
• To save time, use store-bought pesto—but look for one with minimal preservatives and real ingredients.
• Toast the pine nuts before adding them to pesto for a deeper, nuttier flavor.

Variations and Customizations

There are many ways to personalize Gnocchi with Pesto and Peas:

• Creamy Version: Stir in a dollop of mascarpone or crème fraîche into the pesto for a richer sauce.
• Protein-Packed: Add grilled chicken, shrimp, or sautéed tofu for a more substantial meal.
• Vegan Option: Use vegan pesto made without dairy and substitute regular gnocchi with a gluten-free or vegan variety.
• Vegetable Boost: Toss in steamed broccoli, zucchini, or roasted red peppers for added nutrition and texture.
• Different Herbs: Substitute some or all of the basil with arugula, parsley, or cilantro for a unique twist.

Health Considerations and Nutritional Value

This dish can be quite healthy when prepared with whole ingredients. Here’s a general nutritional breakdown per serving (approx. 1 cup):

• Calories: ~300–400 kcal
• Carbohydrates: Mainly from gnocchi (~40–50g)
• Protein: ~8–12g from peas and Parmesan cheese
• Fats: Healthy fats from olive oil and pine nuts (~15–20g)
• Fiber: ~3–5g, mainly from peas and any added vegetables

To make it lighter, reduce the amount of cheese and oil in the pesto, or use low-fat alternatives. For a gluten-free version, opt for gnocchi made with alternative flours like chickpea or quinoa.

Ingredients

• 1 lb (450g) potato gnocchi (fresh or frozen)
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/3 cup pine nuts (toasted for extra flavor)
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/2 cup extra virgin olive oil
• Salt and black pepper to taste
• 1 cup fresh or frozen peas
• Optional: cherry tomatoes, spinach, lemon zest

Directions

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2–3 minutes. Drain and set aside.
2. Make the Pesto: In a food processor or blender, combine basil, garlic, pine nuts, Parmesan, and olive oil. Blend until smooth. Season with salt and pepper.
3. Cook the Peas: Steam or blanch the peas until tender but still vibrant. Set aside.
4. Combine Everything: In a large mixing bowl, toss the cooked gnocchi with the pesto until well coated. Fold in the peas gently.
5. Serve: Divide into bowls, garnish with additional Parmesan, basil leaves, and a sprinkle of cracked black pepper. A squeeze of lemon juice adds a nice brightness if desired.

FAQ

Can I use store-bought pesto?
Yes! Store-bought pesto works in a pinch. Just choose a brand with quality ingredients and adjust the seasoning as needed.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the pesto.

Is this dish freezer-friendly?
It’s best enjoyed fresh, but you can freeze the pesto separately for up to a month. Thaw before tossing with freshly cooked gnocchi and peas.

Can I make this ahead?
You can prep the pesto and cook the peas ahead of time. Cook the gnocchi fresh when ready to serve for the best texture.

Is this recipe suitable for vegetarians or vegans?
Yes, if you use vegetarian-friendly gnocchi and substitute Parmesan with a vegan alternative or nutritional yeast. Pine nuts can also be omitted or replaced.

Summary

Gnocchi with Pesto and Peas is a quick, colorful dish that combines soft gnocchi, vibrant pesto, and sweet peas for a satisfying meal. Perfect for weeknights, easy to customize, and packed with flavor and nutrients.