Chive and Parsley Pesto Gnocchi

Heavenly pillows of gnocchi coated in a chive and parsley pesto makes for the perfect quick fix meal. Say hello to your new favourite pesto recipe – ready in just 8 minutes!

Chive and Parsley Pesto

Don’t get me wrong, I’m a sucker for regular basil pesto, but as I started developing this recipe I just absolutely fell in love. Fresh bursts of chives and parsley wrapped in a silky tangy sauce is just tooooooo good. Here’s what you’ll need:

• Chives – As fresh as you can find!
• Parsley – Same as above.
• Extra Virgin Olive Oil – Ensure it is extra virgin, not just olive oil. Gives that classic pesto taste.
• Parmesan – Freshly grated for the best texture and flavour, no powdered stuff!
• Lemon Juice – Freshens up the pesto and brings out the flavours.
• Pine Nuts – Optionally toasted.
• Garlic – Just a small clove, works nicely with the chives.

In terms of making the chive parsley pesto, it really is as simple as throwing it all in a food processor and gradually pouring in the oil. You’re looking for a nice smooth, silky yet slightly textured sauce.

Pesto Gnocchi

When I first made this pesto I actually paired it with pasta, which worked perfectly, but quite frankly my soul needed gnocchi.

Gnocchi works perfectly with pesto for a couple of different reasons. The first is that it turns the pesto into an ultra quick meal. Gnocchi only takes a max of 3mins to cook, and as the pesto is made within minutes in the food processor, you’re talking a hearty meal in under 10mins. Can’t go wrong!

Secondly because the gnocchi soaks up the pesto so beautifully. This is also why I boil the gnocchi instead of toasting it.

Starchy Gnocchi Water

Making gnocchi pesto is incredibly easy. The main thing I suggest doing is scooping a mug of the water the gnocchi boils in and add a splash as you mix the gnocchi and pesto. The starch molecules emulsify with the oil in the pesto and results in a saucy/juicy pesto.

How to make Gnocchi Pesto (quick summary)

1. Drain gnocchi and add to large bowl.
2. Pour over pesto.
3. Mix, using your starchy gnocchi water to thin out as needed.

Chive and Parsley Pesto Gnocchi

The recipe makes a big batch of pesto, so depending on how saucy you like things, I recommend starting out with half the batch and mixing in more until you get your desired consistency.

Can I make the pesto ahead of time?

Sure can! I recommend storing it with a layer of oil over top and popping in an airtight container in the fridge until needed. The oil will prevent the pesto from oxidising and turning brown. Just pour off the layer of oil before using.

Can I use pasta instead?

Yep! Works perfectly. Just use the quantities I recommend in the recipe notes (NOT the same amount as gnocchi, will be way too much).

And there we have it! The quickest and most delicious dinner you’ll possibly ever make. If you like the sound of this recipe you should totally check out my others too!

Easy Gnocchi Recipes

• Gnocchi Nachos
• Gnocchi Mac and Cheese
• Crispy Gnocchi with Sausage Meatballs
• Baked Gnocchi with Bacon
• Ground Turkey Gnocchi

Deliciously Different Pesto Recipes

• Broccoli Pesto
• Roasted Red Pepper Pesto
• Sun Dried Tomato Pesto
• Cheesy Pesto Garlic Bread
• Pistachio Pesto

Alrighty, let’s tuck into this pesto gnocchi recipe shall we?!

How to make Chive and Parsley Pesto Gnocchi (Full Recipe & Video)

5 from 6 votes

Chive and Parsley Pesto Gnocchi

By: Chris Collins

Heavenly pillows of gnocchi coated in a chive and parsley pesto makes for the perfect quick fix meal. Say hello to your new favourite pesto recipe!

Prep: 5 minutes mins

Cook: 3 minutes mins

Total: 8 minutes mins

Servings: 4 BIG portions!

SaveSaved Pin Recipe Comment Print Recipe

Send me this recipe!

Just enter your email below and get it sent straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

Equipment

• Food Processor
• Spatula
• Large Mixing Bowl
• Large Pot, Colander & Wooden Spoon
• Fine Cheese Grater
• Small Jug (for oil)
• Mug (to scoop water)

Ingredients 

1x2x3x

• ▢ 2lb / 1kg Gnocchi
• ▢ 1 bunch (1oz/25g) Fresh Chives
• ▢ 1 bunch (1oz/25g) Fresh Parsley
• ▢ 1/2 cup - 2/3 cup (125ml - 150ml) Extra Virgin Olive Oil, or as needed
• ▢ 1/2 cup / 40g freshly grated Parmesan
• ▢ 4 tbsp Pine Nuts, toasted if preferred
• ▢ 1 small clove of Garlic, peeled
• ▢ 1/2 Lemon, juice only
• ▢ 1/4 tsp Salt, or to taste
• ▢ 1/8 tsp Black Pepper, or to taste

Cook ModePrevent your screen from going dark

Instructions 

• Add all of your pesto ingredients apart from the oil into a food processor and turn on the motor. Slowly pour in the oil until desired texture. Taste test for seasoning and adjust accordingly.
• Meanwhile, pop gnocchi in salted boiling water and boil for 2-3mins, or until the gnocchi begins to float. Don't over boil or it'll go mushy when mixed with the pesto. It should still have a bit of a bite to it. Scoop out some of the starchy water before draining.
• In a large mixing bowl, combine the gnocchi and pesto with a splash of starchy water. Thin out with more water if you need to. Serve with a few extra parsley leaves and pine nuts.

Video

Notes

a) Garlic - The chives make the pesto fairly 'garlicy' already so make sure it's only a small clove, or you can omit all together.

b) Sauciness/Starchy Water - This recipe does make a big batch of pesto, so depending on how saucy you like your gnocchi, you might want to hold back on a bit of pesto. Just add half then keep stirring in more until you have your desired consistency. The starchy gnocchi water will emulsify with the oil and form a nice juicy sauce.

c) Make Ahead Pesto - If you want you can totally make the pesto ahead of time. I recommend storing with a thin layer of oil on top in an airtight container and pop in the fridge. When needed, just pour off the oil on top. This helps stop the pesto from oxidising and turning brown.

d) Reheat - General rule of thumb with pesto, I also recommend eating it at room temp. When you reheat it, it tends to go oily and greasy.

e) Toasted Gnocchi - I like boiling gnocchi for this recipe because it sucks up the pesto. You can however toast your gnocchi. To do this I recommend boiling for only 1 min, draining, then frying in a large pan with 2 tbsp butter until golden brown.

f) Pasta - You can also use this pesto with pasta. 2lb/1kg pasta will be WAY too much, so I recommend using 400g/14oz pasta of choice.

g) Calories - Shared between 4 (these are big portions!!)

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition

Calories: 962kcal | Carbohydrates: 88.23g | Protein: 17.26g | Fat: 61.39g | Saturated Fat: 24.463g | Polyunsaturated Fat: 6.755g | Monounsaturated Fat: 26.172g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1765mg | Potassium: 801mg | Fiber: 5.8g | Sugar: 5.54g | Vitamin A: 2147IU | Vitamin C: 25.7mg | Calcium: 250mg | Iron: 4.76mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’