When it comes to weeknight dinners that feel special without taking all night, pistachio pesto gnocchi is one of my favorite go-tos. Think about it: you get the pillowy comfort of gnocchi, the fresh brightness of lemon, and the rich creaminess of burrata — all tied together with a vibrant pistachio pesto that feels gourmet but couldn’t be easier to make. This pistachio gnocchi dish is the kind of meal that looks restaurant-worthy, but you can have it on the table in about 25 minutes.
Why You’ll Love This Recipe
This is the definition of an easy elevated pasta recipe. Most gnocchi recipes rely on traditional basil pesto, but swapping in pistachios creates a subtle nutty flavor that pairs beautifully with the citrusy pop of lemon. It’s different enough to feel exciting, yet still familiar enough to please everyone at the table. The creamy burrata on top melts slightly into the warm pasta, giving you that dreamy sauce-like finish without extra effort.
And the best part? You can use store-bought gnocchi, which makes this a true quick weeknight dinner recipe. If you’ve never worked with gnocchi before, here is more info.
From start to finish, everything comes together in one pan, making it a delightful pistachio pesto gnocchi experience. If you’re looking for something meatless, this is also a perfect vegetarian gnocchi recipe that’s filling and satisfying.
A Versatile Dinner Idea
This dish works equally well for a cozy family dinner or as an impressive date night pasta recipe. Pair it with a crisp white wine, like Sauvignon Blanc or Pinot Grigio, and you’ve got a meal that feels straight out of an Italian restaurant. You can also serve it alongside a simple green salad or roasted veggies to round out the plate. With pistachio pesto gnocchi on your menu, you might also enjoy Bon Appétit’s take on pesto recipes for more inspiration on classic pesto variations.
Whether you’re craving something light yet indulgent, or you just need a fast recipe that doesn’t skimp on flavor, pistachio pesto gnocchi with burrata and lemon is the answer. This quick, fresh dish is guaranteed to earn a spot in your regular dinner rotation.
Pistachio Pesto Gnocchi with Burrata and Lemon
Ingredients
For the Pesto Sauce:
- 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
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil plus more for drizzling
- ½ teaspoon freshly ground black pepper
- Salt to taste
- ¼ to ½ cup pasta water for loosening the sauce
For the Gnocchi Dish:
- 1 lb shelf-stable or fresh gnocchi
- 8 oz burrata torn or whole
- Reserved lemon zest for garnish
- 1 –2 tablespoons finely grated pistachios optional, for garnish
- Freshly cracked black pepper
- Extra virgin olive oil to finish
Directions
- Bring a large pot of salted water to a boil. Cook your gnocchi according to the package instructions, reserving ½ cup of pasta water before draining.
- While the water comes to a boil, make the pesto. In a food processor, combine the pistachios, basil, lemon zest and juice, Parmesan, olive oil, and black pepper. Pulse until mostly smooth. Taste and season with more salt, lemon, or cheese if needed.
- In a large skillet over medium heat, add a generous scoop of the pesto (about ¾ cup) and a splash of the reserved pasta water. Stir to loosen the pesto into a creamy, glossy sauce—add more pasta water as needed until it coats the back of a spoon.
- Add the hot, drained gnocchi straight into the skillet and toss until well coated and warmed through.
- Plate the gnocchi, then top with torn burrata, a dusting of grated pistachio, extra lemon zest, cracked black pepper, and a generous drizzle of olive oil.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
I made your Carbone Rigatoni and loved it so I decided to try another pasta recipe. This one is delicious! My family loved it!