Pesto Gnocchi Recipe

If you’re craving pure comfort with a fresh, herbal twist, look no further than the irresistibly simple Pesto Gnocchi. Plump potato dumplings tossed in vibrant basil pesto, a hint of garlic, and a shower of Parmesan—this dish will whisk you away to nonna’s kitchen, even on your busiest weeknight. Pesto Gnocchi celebrates everything we love about Italian food: minimal ingredients, bold flavors, and that magical moment when a handful of pantry staples become much more than the sum of their parts. Say hello to your new favorite quick dinner!

this Recipe

Ingredients You’ll Need

With just a few high-quality ingredients, Pesto Gnocchi turns simplicity into stunning flavor. Each element is there for a reason, each one working together to deliver comfort, color, and a luscious, herby aroma that fills your kitchen.

• Potato gnocchi (1 lb): These pillowy dumplings soak up the pesto and hold onto every delicious bite—use homemade for a special touch or your favorite store-bought variety for speed.
• Fresh basil pesto (1 cup): The heart and soul of the dish, giving it that brilliant green color and aromatic, sun-kissed flavor—use homemade or a good-quality jarred pesto for best results.
• Olive oil (2 tablespoons): It helps sauté the garlic and keeps the gnocchi beautifully glossy and rich—choose extra-virgin for maximum flavor.
• Garlic (1 clove, minced): Just a touch wakes up the pesto, adding depth and a gentle savoriness throughout.
• Grated Parmesan cheese (¼ cup): Sprinkled on at the end, it brings nutty, salty complexity and that unmistakable Italian finish.
• Toasted pine nuts (¼ cup, optional): Crunchy and buttery, these are lovely extra texture—simply toast in a dry skillet until fragrant and golden.
• Salt (½ teaspoon): Just enough to enhance the flavors and season the gnocchi perfectly.
• Black pepper (¼ teaspoon): A light dusting sharpens the flavors and adds gentle heat.
• Fresh basil leaves (for garnish): The finishing touch—bright, aromatic, and pretty as a picture.

How to Make Pesto Gnocchi

Step 1: Cook the Gnocchi

Bring a big pot of well-salted water to a rolling boil—this is what gives the gnocchi their light, pillowy bite. Gently add the gnocchi and watch as they sink, then rise to the top when perfectly cooked, usually in just 2 to 3 minutes. Once they float, scoop them out promptly to keep their delicate texture, and set aside while you prep the saucy magic.

Step 2: Sauté Garlic and Gnocchi

In a roomy skillet, heat the olive oil over medium. Toss in your minced garlic and sauté just until it becomes fragrant—don’t let it brown, as it can turn bitter. Add your freshly cooked gnocchi and gently toss them in the garlicky oil so each piece is lightly kissed with flavor. This step adds a wonderful aroma and gives the gnocchi a tiny golden edge.

Step 3: Toss with Basil Pesto

Reduce the heat slightly and dollop in that gorgeous, emerald-green basil pesto. Use a spatula or wooden spoon to toss and swirl the gnocchi, making sure every dumpling is densely coated in the herby sauce. Season with salt and black pepper to taste—the bold basil and Parmesan in the pesto love a little extra seasoning. If you’d like a creamier texture, now’s the time to stir in a splash of heavy cream!

Step 4: Finish and Serve

Sprinkle the dish generously with grated Parmesan cheese and, if you love a bit of crunch, scatter over some toasted pine nuts. Finally, garnish with fresh basil leaves for a pop of color and extra fragrance. Serve your Pesto Gnocchi immediately, while it’s hot, saucy, and incredibly inviting.

How to Serve Pesto Gnocchi

Pesto Gnocchi Garnishes

Take your Pesto Gnocchi from delicious to utterly irresistible with the right finishing touches. A generous drift of freshly grated Parmesan adds a luxurious, salty kick, while toasted pine nuts bring a golden crunch. Top it all with torn or whole fresh basil leaves for a dash of color and a burst of garden-fresh aroma. If you’re feeling adventurous, add a light drizzle of extra-virgin olive oil for an extra-rich finish!

Side Dishes

Since Pesto Gnocchi is so luscious and flavorful, simple sides work best. Try it with a crisp arugula salad tossed in a lemony vinaigrette, or some blistered cherry tomatoes for a juicy bite of acidity. Crusty Italian bread is always a hit for sopping up any extra sauce, and a plate of roasted asparagus or green beans rounds everything out beautifully.

Creative Ways to Present

Why not make your Pesto Gnocchi dinner a little extra special? Serve it in shallow, wide bowls with artful swoops of pesto and Parmesan, or portion into small ramekins for an elegant dinner party starter. For a rustic look, pile it high on a wooden platter, garnish with edible flowers, and let everyone dig in family-style!

Make Ahead and Storage

Storing Leftovers

Leftover Pesto Gnocchi keeps beautifully! Simply let everything cool, then transfer to an airtight container and pop in the refrigerator. The flavors will deepen overnight, making your next-day lunch even more enticing. Enjoy within 3 days for maximum freshness.

Freezing

If you’re a fan of meal prep, you can freeze uncoated, cooked gnocchi in a single layer on a baking sheet until firm, then transfer to zip-top bags. Pesto doesn’t freeze as gracefully, so it’s best to add it fresh after reheating. This makes speedy weeknight dinners a breeze—just thaw, reheat, and stir in that vibrant, fresh basil sauce!

Reheating

To revive your leftover Pesto Gnocchi, gently warm it in a skillet on the stovetop over low heat, adding a splash of water or milk to loosen the sauce. Microwaving works in a pinch too, but the skillet method keeps the gnocchi’s texture at its best. Add a sprinkle of Parmesan and a fresh basil leaf, and dinner is done!

FAQs

Can I use homemade gnocchi for this recipe?

Absolutely! Homemade gnocchi will make your Pesto Gnocchi even more pillowy and tender. If you have a favorite family recipe or want to try your hand at rolling potato gnocchi from scratch, this is the perfect way to show it off.

What kind of pesto is best?

Classic basil pesto is the go-to and delivers the signature bright flavor. Feel free to experiment with arugula, spinach, or even kale pestos. Just make sure it’s fresh and high-quality—good pesto really makes the dish sing!

Is there a dairy-free or vegan alternative?

Yes, you can absolutely make Pesto Gnocchi vegan! Choose a dairy-free pesto and swap the Parmesan for a sprinkle of nutritional yeast or your favorite vegan cheese. Many gnocchi brands are also plant-based, so just double-check your labels.

Can I add protein to the recipe?

Definitely! For a heartier meal, stir in cooked chicken, sautéed shrimp, or even white beans for extra protein. Each of these options pairs wonderfully with the flavors of the pesto and makes the dish a satisfying main on its own.

How can I prevent my gnocchi from becoming mushy?

The key is to cook them just until they float and no longer—usually 2 to 3 minutes only. Overcooking can lead to mushy gnocchi, so keep a close eye, and be ready to scoop them out as soon as they rise to the surface.

Final Thoughts

There’s something magical about how quickly and deliciously Pesto Gnocchi comes together—proof that you don’t need hours in the kitchen or a long list of ingredients for a crave-worthy meal. Whether you make it for a weeknight treat or a dinner with friends, I hope this recipe brings joy (and lots of compliments) your way. Give it a try, and let it become a new classic at your table!

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