Pesto Genovese Gnocchi

Ingredients

• 400 g Potato gnocchi (store-bought)
• 120 g Basil pesto
• 1 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)
• 1 tbsp Olive oil(optional)
• 2 tbsp Parmesan cheese, finely grated(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add gnocchi and cook until they float and are tender, about 2–3 minutes; drain and reserve a splash of cooking water.

2. 2

   While the gnocchi cook (prep time ~10 minutes total), warm olive oil in a large skillet over low heat. Add drained gnocchi and toss to lightly coat; add a spoonful of reserved cooking water if needed to loosen.

3. 3

   Stir in basil pesto and toss until the gnocchi are hot and lightly coated, about 1–2 minutes. Season with black pepper and top with grated Parmesan if using.

4. 4

   Serve immediately.