Gnocchi Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt.

Add the gnocchi to the boiling water in batches if needed. Cook until they float plus 30–60 seconds (usually 2–3 minutes for store-bought). Stir gently to prevent sticking.

Using a slotted spoon or spider, transfer cooked gnocchi to a bowl and reserve 1 cup of the starchy cooking water. Do not overcook—gnocchi should be tender with a slight bite.

Blanch the broccoli: Bring a small pot of salted water to a boil. Add broccoli florets and cook 2 minutes until bright green and slightly tender. Immediately transfer broccoli to an ice bath to stop cooking; drain thoroughly and squeeze out excess water. Reserve if any remaining water for blending if needed.

Toast the pistachios: In a dry skillet over medium heat, toast the pistachios, stirring frequently, 3–5 minutes until fragrant and lightly golden. Remove from heat and let cool slightly.

In a food processor, combine blanched broccoli, toasted pistachios (reserve 1 tablespoon chopped for garnish), basil leaves, garlic clove, lemon juice, red pepper flakes, 2 teaspoons of the salt, and 1/2 teaspoon black pepper. Pulse to break down ingredients.

With the processor running, stream in the olive oil until a smooth, spreadable pesto forms. If the pesto is too thick, add 1–2 tablespoons of reserved cooking water or more olive oil to reach desired consistency.

Add the grated pecorino and pulse just until incorporated. Taste and adjust seasoning with remaining salt and black pepper as needed. The pesto should be bright, slightly nutty, and savory.

In a large sauté pan over medium heat, melt the butter until foaming. Add 2–3 tablespoons of the broccoli pesto and warm for 30 seconds to integrate flavors.

Add the cooked gnocchi to the pan and gently toss to coat. Add 2–4 tablespoons of reserved gnocchi cooking water as needed to create a silky sauce that clings to the gnocchi. Cook 1–2 minutes until heated through and sauce thickens slightly.

Remove from heat. Stir in remaining pesto (if desired) and 2–3 tablespoons grated pecorino to coat. Adjust seasoning with salt and freshly ground black pepper to taste.

Plate the gnocchi. Garnish with the reserved chopped toasted pistachios, additional grated pecorino, and fresh basil leaves. Drizzle a few drops of extra-virgin olive oil if desired and finish with a pinch of red pepper flakes for heat.