Cheesy Thai Basil Gnocchi in 20 Minutes
Mini Route to Comfort — Italian Meets Southeast Asia
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I want you to feel that cozy, bold flavor hit fast — and this Thai basil gnocchi delivers just that. Pillowy potato dumplings meet a bright, herb-packed Thai basil pesto with a touch of lime and toasted cashews. It’s creamy, fresh, and comes together in just 20 minutes on a weeknight.
I’ll walk you through how to make the pesto from scratch, pep up the gnocchi with roasting or pan-frying, and finish the plate with suggestions that elevate the flavor without extra effort.
Here’s how this article beats the rest:
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I cover homemade pesto and store-bought shortcuts.
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I note texture tweaks, like when to roast or pan-fry the gnocchi.
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I give pairing ideas that bring balance and freshness to the dish.
Why This Dish Works for Busy Home Cooks
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You work fast — start to finish in about 20 minutes.
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Thai basil brings an aromatic twist with hints of anise and spice.
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Gnocchi lifts from simple to special when tossed in herby pesto.
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You can keep it light or creamy — your choice.
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Minimal tools, everyday ingredients, big flavor — no fuss.
What Is Thai Basil?
Thai Basil is a variety of basil with narrow leaves, firm stems, and a unique anise-like scent with licorice notes. It stands up well to heat, which makes it perfect for a bold pesto that stays bright when tossed with hot gnocchi.
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Flavor: Spicy, aromatic, slightly licorice-like
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Texture: Firm, holds its color and aroma under heat
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Why it matters: It transforms regular gnocchi into something vibrant and unexpected.
Ingredients You’ll Need
Here’s the base recipe for 4 servings. You can scale it up or down easily.
For the Thai Basil Pesto:
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2 packed cups fresh Thai basil leaves (about 50g)
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1/3 cup toasted cashews (or peanuts)
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2 cloves garlic, peeled
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1 small red chili, deseeded (optional, for mild heat)
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1/3 cup freshly grated Parmesan cheese
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Juice and zest of 1 lime
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1/3 cup extra virgin olive oil (plus extra if needed)
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Salt to taste
For the Gnocchi:
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1 lb (450g) fresh potato gnocchi (store-bought or homemade)
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1 tbsp olive oil or butter for pan-frying (optional)
To Serve (Optional Extras):
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Extra Parmesan or Pecorino cheese
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Fresh Thai basil leaves for garnish
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A few toasted cashews for crunch
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Lime wedges for squeezing
Step-by-Step Guide
1. Make the Thai Basil Pesto
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Add Thai basil leaves, toasted cashews, garlic, chili (if using), Parmesan, lime juice, and zest to a food processor.
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Pulse until roughly chopped.
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With the motor running, slowly pour in olive oil until smooth.
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Taste and season with salt. If too thick, add a splash more oil.
2. Cook the Gnocchi
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Boil method (soft & pillowy): Bring a large pot of salted water to a boil, add gnocchi, and cook until they float (about 2–3 minutes). Drain well.
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Pan-fry method (crispy edges): Heat olive oil or butter in a large skillet over medium heat. Add boiled gnocchi and cook until golden and crispy, 5–6 minutes.
3. Combine and Serve
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Toss cooked gnocchi with pesto while still warm so it coats evenly.
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Plate and sprinkle with extra Parmesan, a few toasted cashews, and fresh Thai basil.
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Serve immediately with lime wedges on the side.
Cooking Tips for the Best Thai Basil Gnocchi
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Use fresh Thai basil – Sweet basil won’t give the same peppery, slightly spicy kick.
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Toast the nuts – Toasting cashews or peanuts deepens their flavor and adds a richer note to the pesto.
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Control the heat – Remove the chili seeds for mild warmth or keep them in for extra spice.
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Pan-fry for texture – A quick sear after boiling gives the gnocchi a golden, crisp exterior while keeping the center soft.
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Balance the flavors – Taste before serving; add more lime for brightness or more Parmesan for richness.
Variations You Can Try
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Protein Boost: Add grilled shrimp, seared chicken strips, or crispy tofu for a complete meal.
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Creamy Twist: Stir in a splash of coconut milk with the pesto for a silky sauce.
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Nut-Free: Swap cashews for sunflower seeds or pumpkin seeds.
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Spicy Kick: Add a pinch of chili flakes or fresh bird’s eye chili for fiery heat.
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Roasted Veggies: Toss in roasted zucchini, bell peppers, or cherry tomatoes for extra texture and color.
Perfect Pairings
Dish Type | Pairing Suggestion | Why It Works |
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Side Salad | Crisp cucumber & mint salad | Refreshing contrast to the pesto’s richness |
Drink | Chilled Sauvignon Blanc | Cuts through the creamy texture |
Bread | Warm garlic flatbread | Great for scooping up extra sauce |
Dessert | Mango sticky rice | Complements the Southeast Asian flavor profile |
Nutrition Information (Per Serving)
Nutrient | Amount | % Daily Value* |
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Calories | ~420 kcal | 21% |
Carbohydrates | 48 g | 16% |
Protein | 10 g | 20% |
Fat | 20 g | 26% |
Saturated Fat | 5 g | 25% |
Fiber | 4 g | 14% |
Sugar | 3 g | 6% |
Sodium | 420 mg | 18% |
*Based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your needs.
Storage and Make-Ahead Tips
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Refrigerator: Store cooled gnocchi and pesto separately in airtight containers for up to 3 days.
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Freezer: Freeze uncooked gnocchi on a tray, then transfer to a bag. Cook from frozen — just add 2 extra minutes to boiling time.
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Reheat: Warm gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce.
Serving Suggestions
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Serve as a main course with a fresh salad on the side.
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Make smaller portions for an appetizer at dinner parties.
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Top with a fried egg for a brunch twist.
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Double the pesto batch — it’s perfect for sandwiches, wraps, or grilled veggies the next day.
Conclusion
Thai Basil Gnocchi brings together the comfort of Italian pasta with the punchy flavors of Southeast Asia. The creamy pesto coats each pillowy gnocchi, while fresh basil, garlic, and lime add a vibrant finish.
It’s a recipe that works on busy weeknights yet feels special enough for guests. Once you’ve tried it, you’ll want to keep Thai basil in your kitchen just for this dish.
Make it tonight, and let the bold, aromatic flavors win you over.
Thai Basil Gnocchi
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Add gnocchi and cook until they float to the surface (2–3 minutes).
- Remove with a slotted spoon and set aside.
- In a food processor, combine Thai basil, Parmesan, peanuts, garlic, chili, and lime juice.
- Pulse until finely chopped.
- With the motor running, slowly drizzle in olive oil until smooth.
- Season with salt and pepper to taste.
- In a large pan over low heat, toss cooked gnocchi with the pesto.
- Add 1–2 tablespoons of pasta cooking water for a silkier sauce.
- Transfer to plates or bowls.
- Garnish with extra Thai basil, crushed peanuts, and a squeeze of lime.
Notes
- If Thai basil is unavailable, use sweet basil with a handful of fresh mint for a similar aroma.
- Store leftover pesto in the fridge for up to 5 days or freeze for up to 3 months.
- For a vegan version, use dairy-free gnocchi and vegan Parmesan.
FAQ – Thai Basil Gnocchi
Q: Can I use store-bought gnocchi instead of homemade?
Yes. Store-bought gnocchi works well and saves time. Look for fresh or vacuum-packed gnocchi in the pasta section.
Q: What’s the best substitute if I can’t find Thai basil?
You can use sweet basil and add a small handful of fresh mint to mimic the aroma of Thai basil.
Q: Can I make this dish vegan?
Absolutely. Use vegan gnocchi (without eggs) and replace Parmesan with nutritional yeast or vegan Parmesan.
Q: Is this recipe spicy?
It has a mild warmth from chili flakes, but you can skip them for a milder taste or increase for more heat.
Q: How long does it take from start to finish?
About 25–30 minutes, making it a quick weeknight meal.
Q: Can I freeze the pesto?
Yes. Freeze pesto in small containers or ice cube trays for up to 3 months. Thaw in the fridge before using.