Description
A vibrant and creamy gnocchi dish featuring a nutty pistachio pesto, bright lemon zest, and rich burrata, all coming together in under 30 minutes for a perfect weeknight meal or elegant dinner.
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
Instructions
- 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.
Notes
- Use fresh Genovese basil for the best flavor in your pesto.
- Store leftovers in the fridge and reheat gently with a splash of water or olive oil.
- Frozen gnocchi can be used—just cook according to package directions.
- To prevent pesto from browning, press plastic wrap directly on its surface or top with a thin layer of olive oil.
- Pesto can be made 2–3 days ahead and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 2g
- Sodium: 540mg
- Fat: 42g
- Saturated Fat: 11g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 35mg
