Easy Pesto Gnocchi with Peas and Basil
Quick and easy pesto gnocchi with peas and basil—soft gnocchi, fresh peas, and aromatic basil tossed in tasty pesto. Ready in minutes, perfect for busy nights!
Servings: 2
Calories: 690kcal
Ingredients
- 1 pound gnocchi (store-bought)
- 2 eggs
- 1 cup peas fresh or frozen
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon pesto sauce
- 2 tablespoon parmesan cheese, grated to garnish
- Fresh basil leaves to garnish
- Salt and pepper to taste
Instructions
- In a small bowl, beat the eggs with a fork until well combined.2 eggs
- Heat olive oil in a large non-stick pan over medium heat. Add the beaten eggs and cook, stirring occasionally with a wooden spoon or spatula, until light and fluffy. Break the eggs into small pieces as they cook—this should take about 2-3 minutes.2 tablespoon extra-virgin olive oil
- Add the pesto sauce to the pan with the eggs and cook over low heat for 2 minutes, stirring gently to combine the flavors.2 tablespoon pesto sauce
- Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions until they float to the surface. During the last 2 minutes of cooking, add the peas to the boiling water. Drain the gnocchi and peas, then transfer them to the pan with the pesto and eggs. Stir gently to coat everything in the sauce.1 pound gnocchi (store-bought), 1 cup peas
- Taste and season with salt and pepper as needed. Adjust the amount of pesto sauce if you prefer a stronger flavor.Salt and pepper to taste
- Garnish with freshly grated Parmesan cheese and torn basil leaves. Serve in individual plates, adding extra basil and Parmesan if desired. For a richer touch, drizzle a little more olive oil on top.2 tablespoon parmesan cheese, grated, Fresh basil leaves
- Optional: Add sautéed cherry tomatoes or roasted pine nuts for extra flavor and texture.
Video
Notes
- If using frozen gnocchi, follow the package instructions for cooking times. Fresh gnocchi typically cooks faster, so keep an eye on it.
- If the pesto sauce is too thick, thin it with a little bit of pasta water or extra olive oil to reach your desired consistency.
- Add fresh basil leaves at the end of cooking to keep their vibrant colour. You can also save a few leaves for garnish.
- Taste and adjust the seasoning with salt and pepper as needed. Depending on the pesto's saltiness, you might need to add more or less.
- For a more intense cheesy taste, consider adding extra grated Parmesan or mixing it into the pesto sauce.
- Serve the dish immediately.
Nutrition
Calories: 690kcal | Carbohydrates: 93g | Protein: 21g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 168mg | Sodium: 1056mg | Potassium: 242mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1134IU | Vitamin C: 29mg | Calcium: 172mg | Iron: 10mg
