Nora
This Pesto Gnocchi recipe is the ultimate comfort meal for pesto lovers. Fluffy potato gnocchi are blanketed in a rich basil pesto sauce and sprinkled with cheese, creating a fast, flavorful dinner you can whip up in under 30 minutes. If you’re craving a vibrant and herbaceous pasta dish, this one hits the spot.
Pesto gnocchi combines the tender chew of gnocchi with the punchy freshness of homemade or store-bought pesto. It’s a versatile, vegetarian-friendly dish that works great as a main course or a hearty side. Whether you’re preparing a quick weeknight dinner or a charming lunch for guests, this recipe delivers.
What Is the Pesto Gnocchi?
Pesto Gnocchi is a delicious pasta dish where pillowy potato gnocchi are tossed in aromatic basil pesto. The pesto typically includes basil, garlic, Parmesan cheese, pine nuts, and olive oil. When paired with gnocchi, it creates a creamy, herb-laced coating that clings to each piece.
You can make pesto from scratch or use a high-quality store-bought version. The gnocchi can be homemade or store-bought as well, making this dish incredibly customizable.
Why You’ll Love This Recipe
- Fast and Simple: You only need about 20–30 minutes.
- Bold Flavor: Basil pesto gives a fresh, garlicky punch.
- Great for Meal Prep: It reheats beautifully.
- Crowd Pleaser: Loved by kids and adults alike.
- Customizable: Add veggies or protein like grilled chicken or shrimp.
Ingredients for Pesto Gnocchi
- 1 lb potato gnocchi (fresh or store-bought)
- 1/2 cup basil pesto (homemade or quality store-bought)
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Optional: cherry tomatoes, crushed red pepper, fresh basil for garnish
How To Make the Pesto Gnocchi
Step 1: Boil the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually 2–3 minutes, or until they float to the top.
Step 2: Prepare the Sauce
While the gnocchi cooks, heat olive oil in a large skillet over medium heat. If using cherry tomatoes, sauté them for 2–3 minutes until blistered.
Step 3: Combine Gnocchi and Pesto
Drain the gnocchi and transfer them to the skillet. Add the pesto and gently toss until the gnocchi are evenly coated and warmed through.
Step 4: Finish and Serve
Sprinkle with grated Parmesan and a dash of crushed red pepper. Garnish with fresh basil if desired. Serve immediately while warm.
What to Serve with Pesto Gnocchi
Pesto gnocchi pairs beautifully with a crisp green salad and crusty bread. Try it with garlic breadsticks or a simple arugula salad dressed in lemon vinaigrette. Roasted vegetables like zucchini or cherry tomatoes also make a vibrant side.
Top Tips for Perfecting Pesto Gnocchi
- Don’t overcook: Once gnocchi float, they’re done.
- Use quality pesto: Homemade is best, but store-bought works in a pinch.
- Toast pine nuts: If you’re making pesto from scratch, toast the pine nuts for added depth.
- Add pasta water: A splash can help the sauce coat evenly.
- Serve immediately: Gnocchi can get gummy if they sit too long.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to refresh the sauce. Avoid freezing, as the texture of gnocchi can become unpleasant once thawed.
FAQs
Yes, pesto is a classic and flavorful sauce for gnocchi. Its fresh, garlicky basil notes pair beautifully with the soft texture of gnocchi, creating a satisfying and aromatic dish.
Besides pesto, gnocchi pairs well with brown butter sage, tomato basil, creamy mushroom, or Alfredo sauces. Each brings a different flavor profile to complement the pillowy gnocchi.
Gnocchi often has fewer calories per serving but can be higher in carbs due to the potatoes. Pasta varies by type but usually has more protein. Choose based on your nutritional needs.
Yes, pesto is a delicious and easy pasta sauce. Just toss cooked pasta or gnocchi with pesto, thinning with pasta water if needed for even coating and consistency.
Absolutely. Jarred pesto can be used straight for convenience. Stir before using, and consider adding olive oil or Parmesan for freshness and richness.
Pesto should be gently warmed rather than cooked. Heating over low heat or mixing with hot pasta is ideal to preserve its bright, herby flavor.
Want More Pasta Dinner Ideas?
If you loved this Pesto Gnocchi, explore more pasta-forward dishes packed with flavor and comfort.
You might enjoy the comforting layers in my Garlic Butter Shrimp Scampi Lasagna or the rich creaminess of the Creamy Ground Beef Alfredo Pasta. Looking for something with a spicy twist? The Buffalo Chicken Lasagna delivers bold heat and gooey cheese.
For a cozy weeknight meal, try the Stovetop Creamy Ground Beef Pasta or go for a classic with the Marry Me Chicken Pasta Recipe. Each one brings its own flair to your pasta rotation.
Save and Share This Pesto Gnocchi
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If you make this Pesto Gnocchi, let me know how you liked it. Did you use store-bought or homemade pesto? Any fun add-ins? Your comments help others find their twist!
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Pesto Gnocchi
Equipment
- Pot
- Skillet
- Strainer
Ingredients
Ingredients
- 1 lb potato gnocchi fresh or store-bought
- 1/2 cup basil pesto homemade or quality store-bought
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- salt and black pepper to taste
- Optional toppings cherry tomatoes, crushed red pepper, fresh basil
Instructions
- Bring a pot of salted water to a boil. Cook the gnocchi until they float (about 2–3 minutes).
- In a skillet, heat olive oil over medium heat. If using cherry tomatoes, sauté them until blistered.
- Drain the gnocchi and add them to the skillet.
- Add pesto and gently toss until the gnocchi are coated and warmed.
- Top with Parmesan, crushed red pepper, and fresh basil. Serve warm.