Gnocchi with Walnut Pesto


  • 1 recipe Homemade Gnocchi
  • 1/4 cup (50 mL) walnuts
  • 1/2 cup (125 mL) lightly packed fresh basil leaves
  • 1 tbsp (15 mL) olive oil
  • 1   garlic clove, pressed
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (.5 mL) coarsely ground black pepper
  • 1/4 cup (1 oz/50 mL) grated fresh Parmesan cheese


  1. Prepare gnocchi as recipe directs, omitting marinara sauce. Drain and return to Stockpot; keep warm. Meanwhile, place walnuts in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes, stirring after each 30-second interval, until fragrant and lightly toasted; cool completely. Place walnuts and basil on Cutting Board; finely chop together using Food Chopper. Combine basil mixture, oil, garlic pressed with Garlic Press, salt and black pepper in Small Batter Bowl.

  2. Add pesto to cooked gnocchi in Stockpot; mix gently. Spoon onto serving plates. Grate Parmesan cheese over gnocchi using Rotary Grater.


  • 4  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 430, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 75 mg, Carbohydrate 56 g, Protein 13 g, Sodium 680 mg, Fiber 3 g

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