This is the kind of weeknight dinner that feels way fancier than it is. We’re tossing pillowy pre-made gnocchi with a lemony pistachio pesto, which is thinned into a silky sauce with a bit of pasta water—then crowning it with burrata, extra grated pistachio, lemon zest, and a crack of black pepper. It’s fresh, indulgent, and somehow still comes together in under 30 minutes. A dream dinner, honestly. It reminds me of my @nycdining days when I used to blog about Patrizia’s in Manhattan. I’d always post their pesto gnocchi and it would blow up!!!
Anyway, serve this as a light main course or a standout side for your next gathering. Or, serve it for date night (my personal favorite!) ENJOY.
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.
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