There are recipes that feel like comfort food and others that feel like special‑occasion dishes. This one bridges both worlds: the pillowy texture of gnocchi, the nutty richness of pistachio pesto, the fresh zing of lemon, and the indulgent creaminess of burrata all come together in about 25 minutes for a dish that’s effortless yet elevated.
Why this dish shines
Swapping traditional basil‑pine‑nut pesto for a pistachio version adds a deeper, subtly sweet nuttiness—a flavour twist that still feels familiar and approachable. The lemon zest and juice lift the dish, cutting through richness and adding brightness. Topping it with burrata adds a soft, creamy centre that gently melts into the warm gnocchi, turning the whole thing into something comforting and elegant at once. And best of all: you can use store‑bought gnocchi to keep things quick and simple.
What makes it work
- Texture contrast: The soft gnocchi and melted burrata contrast with lightly chopped pistachios for a pleasant bite.
- Flavor layering: The pesto offers basil + pistachio + Parmesan + olive oil; the lemon adds freshness; the burrata brings creaminess; olive oil finish and cracked pepper elevate the whole thing.
- One‑pan ease: With just a pot for boiling and a skillet for tossing, it comes together without fuss—ideal for weeknight dinners that still feel special.
The Recipe at a Glance
Serves: 4 (or a generous 2)
Time: ~25 minutes (prep + cook)
Category: Main course (vegetarian)
Cuisine: Italian‑inspired
Ingredients (for the pesto + dish):
- 1 cup roasted salted pistachios
- 1 large bunch fresh basil (≈ 1 cup packed)
- Zest of 1 lemon (plus extra for garnish)
- Juice of 1 lemon
- ½ cup grated Parmesan cheese
- ½ cup extra‑virgin olive oil (plus extra for drizzling)
- ½ teaspoon freshly‑ground black pepper
- Salt, to taste
- ¼ to ½ cup reserved pasta (gnocchi) cooking water
- 1 lb (≈ 450 g) fresh or shelf‑stable gnocchi
- 8 oz (≈ 225 g) burrata, torn or left whole
- 1–2 tablespoons finely chopped pistachios (optional garnish)
- Fresh cracked black pepper, to finish
- Extra olive oil for finishing
Instructions:
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions; before draining, reserve about ½ cup of the cooking water.
- Meanwhile, make the pistachio pesto: In a food processor, combine the roasted pistachios, basil leaves, lemon zest and juice, Parmesan, olive oil and black pepper. Pulse until mostly smooth (a little texture is nice). Taste and adjust salt, lemon or cheese as needed.
- In a large skillet over medium heat, add about ¾ cup of the pesto plus a splash of the reserved pasta water. Stir until the mixture becomes a loose, glossy sauce—add more water as needed so it coats the back of a spoon.
- Add the hot, drained gnocchi to the skillet and toss gently until well coated in the pesto sauce and warmed through.
- Transfer the gnocchi to serving plates or one large bowl. Top with the torn burrata so it begins to soften and melt slightly into the warm gnocchi.
- Garnish with additional lemon zest, the chopped pistachios (if using), a drizzle of olive oil, and freshly cracked black pepper. Serve immediately.
Pro Tips & Variations
- For an extra lemony boost, add a little more lemon juice just before serving.
- If you want more texture, lightly toast some pistachios in a dry skillet until fragrant and use those for garnish.
- To make it vegan: substitute a dairy‑free cheese instead of burrata and use nutritional yeast (or vegan Parmesan) in the pesto; use vegan gnocchi if needed.
- Want to bulk it up? Add sautéed asparagus, spinach or roasted zucchini for vibrant colour and extra veggies.
- If you’re feeling ambitious: make homemade potato or ricotta gnocchi from scratch (many recipes include ricotta + lemon + pistachio pesto combinations).
- Leftovers: keep in an airtight container and reheat gently, adding a splash of reserved pasta water or olive oil to loosen the sauce.
Final Word
If you’re hunting for a meat‑free dinner that doesn’t feel like you’re settling, this pistachio pesto gnocchi with burrata and lemon is your answer. It’s fast, flavorful and elegant enough to serve to guests — but simple enough to pull off any night of the week. Give it a go, and you might just find it becoming a go‑to in your dinner rotation.