Name: Pistachio Pesto Gnocchi with Burrata and Lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 1 cup roasted salted pistachios; 1 large bunch fresh basil leaves (about 1 cup packed); Zest of 1 lemon (plus more for garnish); Juice of 1 lemon; 1/2 cup grated Parmesan cheese; 1/2 cup extra virgin olive oil (plus more for drizzling); 1/2 teaspoon freshly ground black pepper; Salt to taste; 1/4 to 1/2 cup pasta water (for loosening the sauce); 1 lb shelf-stable or fresh gnocchi; 8 oz burrata (torn or left whole); Reserved lemon zest for garnish; 1–2 tablespoons finely grated pistachios (optional, for garnish); Freshly cracked black pepper; Extra virgin olive oil for finishing

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This vibrant pistachio pesto gnocchi brings together pillowy gnocchi, citrusy brightness from fresh lemon, and luxurious creaminess from burrata. The pistachio-based pesto adds a gourmet twist while remaining incredibly easy to prepare, making this dish perfect for both busy weeknights and special occasions.

Why You’ll Love This Recipe

This recipe takes classic gnocchi to a new level with a subtly nutty pistachio pesto that complements lemon’s fresh zing beautifully. It’s rich yet light, indulgent yet simple. The creamy burrata melts softly into the warm gnocchi, creating an effortless, velvety finish.

Because the dish uses store-bought gnocchi, it comes together quickly in one pan, making it a convenient option for weeknight cooking. It’s also vegetarian, satisfying, and versatile enough for a cozy family meal or an impressive dinner for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pistachio pesto:
1 cup roasted salted pistachios
1 large bunch fresh basil leaves (about 1 cup packed)
Zest of 1 lemon (plus more for garnish)
Juice of 1 lemon
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil (plus more for drizzling)
1/2 teaspoon freshly ground black pepper
Salt to taste
1/4 to 1/2 cup pasta water (for loosening the sauce)

For the gnocchi dish:
1 lb shelf-stable or fresh gnocchi
8 oz burrata (torn or left whole)
Reserved lemon zest for garnish
1–2 tablespoons finely grated pistachios (optional, for garnish)
Freshly cracked black pepper
Extra virgin olive oil for finishing

Directions

Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Reserve 1/2 cup of pasta water before draining.
While the water heats, prepare the pesto. Add pistachios, basil, lemon zest, lemon juice, Parmesan, olive oil, and black pepper to a food processor. Pulse until mostly smooth. Taste and adjust with additional salt, lemon, or cheese if desired.
In a large skillet over medium heat, add about 3/4 cup of the pesto along with a splash of reserved pasta water. Stir until the mixture loosens into a creamy sauce, adding more pasta water as needed until it coats the back of a spoon.
Add the drained, hot gnocchi directly into the skillet. Toss until evenly coated and warmed through.
Plate the gnocchi and top with torn burrata. Finish with lemon zest, finely grated pistachios, cracked black pepper, and a drizzle of olive oil.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Replace burrata with fresh mozzarella or ricotta if preferred.
Add sautéed spinach, peas, or asparagus for extra vegetables.
Swap basil with a blend of basil and parsley for a more herbaceous pesto.
Use homemade gnocchi for an upgraded, from-scratch version.
Add a pinch of red pepper flakes for gentle heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of water or olive oil to restore creaminess. Avoid microwaving burrata; add fresh burrata after reheating if possible.

FAQs

How can I make the pesto creamier?

You can blend in an extra tablespoon or two of olive oil or add a small spoonful of ricotta for added richness.

Can I use frozen gnocchi?

Yes, frozen gnocchi works well. Cook according to the package directions and follow the recipe as written.

Is there a substitute for Parmesan cheese?

You may use Pecorino Romano for a sharper flavor or a vegetarian hard cheese alternative.

Can I make the pesto ahead of time?

Absolutely. The pesto can be made 2–3 days in advance and stored refrigerated in an airtight container.

How do I prevent the pesto from turning brown?

Press plastic wrap directly against the surface before sealing the container or add a thin layer of olive oil on top.

Can I use raw pistachios instead of roasted?

Yes, but roasted pistachios provide deeper flavor. If using raw, consider lightly toasting them first.

What type of basil works best?

Fresh Genovese basil is ideal, but any fresh basil variety will work.

Can I make this recipe dairy-free?

Use a dairy-free Parmesan alternative and substitute the burrata with a plant-based soft cheese.

What can I serve alongside this dish?

A simple green salad, roasted vegetables, or crusty bread pairs beautifully.

Can I double the recipe?

Yes, simply double all ingredients and cook in a larger skillet to ensure even coating.

Conclusion

Pistachio pesto gnocchi with burrata and lemon delivers the perfect balance of comfort and elegance. With its bright flavors, creamy finish, and quick preparation, it’s a dish you’ll return to again and again—ideal for weeknights, gatherings, or anytime you crave something special without the extra effort.