Parmesan Sprinkled Potato Gnocchi with Mixed Herb Pesto

Parmesan Sprinkled Potato Gnocchi with Mixed Herb Pesto


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Potato gnocchi topped off with a homemade herb pesto blend and grated Parmesan cheese. You'll be surprised at how big of a hit this little dish will be!

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

3 servings


  • 6 C salted water
  • 1 pkg. potato gnocchi, cooked
  • 1/2 C chicken stock
  • 3 Tbs. unsalted butter
  • 1 C string beans
  • 3-5 mushrooms, sliced
  • 1 C parsley leaves
  • 1/2 C basil leaves
  • 4 garlic cloves, peeled
  • 1 C extra virgin olive oil
  • Salt
  • Pepper
  • Grated Parmesan cheese
  • Basil, for garnish

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Follow instructions for cooking gnocchi. Drain when finished.

Wash the herb leaves in cool water and dry. Combine the herbs and garlic in a blender and blend on low speed. Add oil little by little until pesto is smooth and creamy and all the oil is incorporated. Season with salt and pepper if needed.

In a skillet, bring stock and butter to a boil. Add string beans, mushrooms and pesto and season with salt and pepper. Cook until mushrooms are done and water boils.

Add drained gnocchi to the skillet. Stir until well combined.

Serve on plate and sprinkle with Parmesan cheese. Garnish with basil.

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