Chive And Parsley Pesto Gnocchi

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)

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!