Rocket Pesto Gnocchi With Burrata

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We’re serving light & fluffy potato gnocchi with a punchy rocket pesto & creamy burrata. This one makes a fantastic midweek meal or weekend dinner!

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rocket pesto gnocchi with burrata

This pesto gnocchi is a quick & easy main course that makes a perfect midweek meal or weekend dinner!

For this dish, we’re serving our homemade potato gnocchi with a punchy rocket pesto & half a burrata. The pepperiness from the rocket pesto & the creaminess from the cheese work fantastically together then throw some fluffy potato gnocchi into the mix & you’re in for a real treat!

Looking for more main course to try then check out our collection of recipes here! We have something for everyone here, from crispy honey sesame fried chicken tenders, to a roasted tomato risotto or a slow cooked spaghetti bolognese.

What You’ll Need

  • Gnocchi – We’re using potato gnocchi for this dish, either homemade or shop bought. If you’d like to make your own, I’d recommend our potato gnocchi recipe. For four portions, you’ll need half a batch (150 grams of gnocchi per portion).
  • Rocket Pesto – Our homemade pesto is made the classic way with fresh basil, parmesan, garlic, lemon, pine nuts & olive oil but with the addition of rocket as well. This adds a subtle, peppery flavour that works great with gnocchi!
  • Burrata – Serving our gnocchi with burrata makes it even more luxurious! You’ll need half a burrata per portion. Burrata is best served at room temperature so I’d recommend leaving it out of the fridge for 20 minutes before serving. Other cheeses like mozzarella & grated parmesan will work as well.

How To Make Rocket Pesto Gnocchi

The full, printable recipe card for this pesto gnocchi can be found at the bottom of this post!

Rocket Pesto

  1. Toast Pine Nuts – First, we need to toast the pine nuts, until golden brown. This can be done in the oven or on the stove & they will need to be left to cool before using in our pesto.
  2. Blitz – Next, we add rocket, fresh basil, parmesan, garlic, lemon juice, olive oil & the toasted pine nuts into a blender (or food processor) then blitz into a creamy pesto. It doesn’t need to be completely smooth though – some texture is good!
  3. Season – Now we need to taste the pesto, to check the seasoning then add in salt & pepper as needed.
  4. Storage – Once made, the pesto can be used straight away or stored in the fridge for up to 3 days.

Pesto Gnocchi

  1. Cooking – To cook, we bring a large pan of salted water to the boil, carefully add in the gnocchi then boil until they float, which will take around 3 minutes. Once cooked, we transfer a small amount of pasta water to a jug then drain the gnocchi through a colander.
  2. Sauce – To make the sauce, we add our rocket pesto into the empty saucepan then add in enough pasta water to thin out the pesto slightly – it needs to be able to coat the gnocchi. Then we add in the drained gnocchi & stir to coat.
  3. Serving – To serve, we spoon the gnocchi into bowls then top each portion with half a burrata that has been seasoned with sea salt & freshly cracked black pepper.
rocket pesto mixed with potato gnocchi

Frequently Asked Questions

Can rocket pesto be made in advance?

Homemade rocket pesto can be made up to 3 days in advance & should be stored in the fridge.

What should I serve with rocket pesto gnocchi?

I like to serve my pesto gnocchi with burrata but other cheeses will work as well! Mozzarella or parmesan would be some other good choices. You could also serve pesto gnocchi with roasted meat or veg, pan fried fish or a fresh salad.

Should I use homemade or shop bought gnocchi?

You can make this recipe with either type of gnocchi. If you’d like to make your own, I’d recommend using our potato gnocchi recipe.

Equipment Used

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Rocket Pesto Gnocchi With Burrata

We're serving light & fluffy potato gnocchi with a punchy rocket pesto & creamy burrata. This one makes a fantastic midweek meal or weekend dinner!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 Portions
Author: Ben Racey

Equipment

  • Jug Blender/Food Processor
  • Baking Tray
  • Large Saucepan
  • Colander

Ingredients

Rocket Pesto

  • 30 g Pine Nuts
  • 90 g Rocket Washed
  • 25 g Fresh Basil Picked From The Stalks
  • 60 g Grated Parmesan
  • 90 g Olive Oil
  • tbsp Lemon Juice
  • 4 Garlic Cloves

To Serve

  • 600 g Potato Gnocchi See Notes
  • 2 Burrata

Instructions

Rocket Pesto

  • Preheat an oven to 180°c/160°c fan (356°f/320°f).
  • Place the pine nuts onto a small baking tray (or into a small frying pan) then cook in the oven for 5-6 minutes, until golden brown. Leave to cool completely once toasted.
    You could also toast the pine nuts in a small frying pan, over a medium heat. This will take 3-4 minutes.
  • Next, add all of the pesto ingredients (including the cooled down pine nuts) into a jug blender or food processor, season with salt & pepper then blitz into a creamy pesto. It shouldn't be completely smooth – a little texture is good!
  • Give the pesto a taste, adding more salt & pepper if needed then refrigerate until needed. The pesto will keep for up to 3 days in the fridge.

Gnocchi

  • First, take your burratas out of the fridge & leave to sit at room temperature for 20 minutes before serving.
  • Next, bring a large pan of salted water to the boil, over a high heat then add in the gnocchi.
  • Cook the gnocchi for 2-3 minutes, until it starts to float then drain in a colander. Make sure to reserve some of the pasta water in a jug before doing this though!
  • Next, add the pesto into the empty saucepan (off the heat) then stir in enough pasta water to thin it slightly. The sauce should be thin enough to coat the gnocchi, so you should only need to add in a splash of pasta water!
  • Add the gnocchi into the sauce, stir to coat then spoon into four pasta bowls.
  • Cut the burratas in half then place on top of each portion of gnocchi. Season with sea salt & freshly cracked black pepper then serve immediately.

Notes

1. Cooking On An Aga – Toast the pine nuts in the baking oven, on the second from bottom set of runners. Cook the gnocchi on the boiling plate.
2. Gnocchi – For this recipe, you can use either homemade or shop bought gnocchi. If you’d like to make your own, I’d recommend our potato gnocchi recipe. You’ll need half a batch of this recipe for 4 portions.
3. Burrata – If you’d prefer to serve this gnocchi with a different cheese, mozzarella or grated parmesan would be some god choices. If you are using burrata, make sure to let it come up to room temperature before serving.
4. Storage – Once made, the pesto will keep in the fridge for up to 3 days. Make sure to store it in an airtight container.

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