Go Back
Thai Basil Gnocchi Recipe

Thai Basil Gnocchi

This Thai Basil Gnocchi blends Italian comfort food with bold Southeast Asian flavors. Soft potato gnocchi is coated in a creamy Thai basil pesto with garlic, lime, and chili flakes for a fresh, aromatic, and satisfying meal in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: fusion, Italian & Thai
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Gnocchi
  • 1 lb 450 g potato gnocchi (fresh or store-bought)
  • Salt for boiling water
For the Thai Basil Pesto
  • 2 cups fresh Thai basil leaves loosely packed
  • 1/2 cup Parmesan cheese or vegan alternative
  • 1/3 cup roasted peanuts or cashews
  • 2 garlic cloves peeled
  • 1 red chili optional, for heat
  • Juice of 1 lime
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste
For Serving
  • Extra Thai basil leaves
  • Lime wedges
  • Crushed peanuts for garnish

Method
 

Boil the Gnocchi
  1. Bring a large pot of salted water to a boil.
  2. Add gnocchi and cook until they float to the surface (2–3 minutes).
  3. Remove with a slotted spoon and set aside.
Make the Thai Basil Pesto
  1. In a food processor, combine Thai basil, Parmesan, peanuts, garlic, chili, and lime juice.
  2. Pulse until finely chopped.
  3. With the motor running, slowly drizzle in olive oil until smooth.
  4. Season with salt and pepper to taste.
Combine Gnocchi and Pesto
  1. In a large pan over low heat, toss cooked gnocchi with the pesto.
  2. Add 1–2 tablespoons of pasta cooking water for a silkier sauce.
Serve and Garnish
  1. Transfer to plates or bowls.
  2. 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.