Pesto Gnocchi! Classic basil pesto is tossed with satisfying gnocchi and topped with grated cheese in this easy and flavorful dish that makes a great weeknight dinner year round.
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Fresh herbs make just about any dish that much more delicious. From refreshing mint to aromatic rosemary, there's nothing like the intoxicating aroma in both sweet and savory dishes.
If you've ever grown your own basil, then you know that it can get out of hand pretty quickly! There's no better solution to an exploding basil plant than making a big batch of homemade pesto.
This Pesto Gnocchi is a great way to use up pesto, and an overall delicious and easy dish to enjoy on any weeknight. The flavors of fresh basil, toasted pine nuts and garlic really shine and pair perfectly with store-bought gnocchi.
This recipe is naturally vegetarian (using vegetarian Parmesan) and can be made gluten-free, vegan or dairy free . (See Variations & Substitutions section below.)
Ingredients
- Fresh basil leaves. Fresh herbs make all the difference in no-cook sauces like pesto!
- Pine nuts. While pine nuts are in traditional pesto, feel free to experiment with different types of nuts. I've made Pumpkin Seed Pesto, as well as pesto made with pistachios and almonds in the past, and they've all been delicious.
- Garlic. I use two cloves in this recipe, but add as much as you like!
- Cheese. Parmesan, Romano or Pecorino all work well here, so take your pick.
- Olive oil. Use good-quality olive oil in no-cook sauces as you will really be able to taste them.
- Store-bought gnocchi. There are tons of different types of gnocchi on the market these days, from shelf-stable to frozen to cauliflower gnocchi; any will work here, just follow the package cooking directions.
Instructions
This recipe comes together incredibly quickly, even though you're making homemade pesto! (I promise, it's worth the extra minute or two for the flavor.)
Make the Pesto
In the bowl of a food processor, pulse together the basil, pine nuts, garlic cloves, sea salt and cheese until chopped and combined.
If your food processor has a feed tube, slowly pour the olive oil down the tube while continuing to process the mixture until the desired consistency is reached.
(If your food processor doesn't have a tube, simply remove the lid, pour in the oil, then replace and process.)
Tip: If you're really in a rush, store bought pesto is fine to use! Consider grabbing on from the refrigerated pasta case for a fresher flavor.
Cook the Gnocchi
Bring a pot of well-salted water to a boil. Cook the store bought gnocchi according to package directions.
I used the kind that is found in the pasta aisle and does not require refrigeration, and it only took about 3-5 minutes to cook. Frozen gnocchi may take a little longer.
Assemble Gnocchi
Drain the gnocchi and return in to the pot. (This pot makes it super easy to drain your pasta!) Scoop a few heaping tablespoons of pesto into the hot gnocchi and gently toss to coat. Add as much pesto as desired.
Plate the gnocchi and finish off the dish with extra Parmesan cheese if desired.
FAQ's
Gnocchi are a type of dumpling/pasta popular in Italy. They are typically made with cooked, mashed potatoes, eggs, flour and salt.
Since store-bought gnocchi only takes a few minutes to boil, I suggest cooking it right before serving. However, pesto can be made ahead and stored in an airtight container for up to 5 days. To ensure that the pesto doesn't turn brown, top it with a thin layer of olive oil -- this will help "seal" it from exposure to oxygen, which causes oxidation.
Pesto Gnocchi is similar to a typical pasta dish, so I would suggest serving it with a green salad, roasted veggies or garlic bread! It can also be served as a side dish for meat and fish mains.
Variations & Substitutions
Looking for other ways to jazz up this Pesto Gnocchi? Try these variations!
- Add cooked, crumbled sausage, chopped grilled chicken or even cooked shrimp to the dish for a bit more protein.
- Toss in some roasted red peppers, roasted cherry tomatoes or chopped sundried tomatoes for added color and flavor.
- Make it extra decadent by stirring in a few tablespoons of heavy cream for a super creamy, luscious version.
- Add a hint of spice with a sprinkle of red pepper flakes!
Diet-Specific Substitutions
This recipe is naturally vegetarian.
- Gluten-free: While gnocchi is made with potatoes, most brands also contain wheat flower. Use a gluten-free gnocchi brand or something like cauliflower gnocchi to make this recipe gluten-free.
- Vegan or Dairy-Free: Use a plant-based "Parmesan-style" cheese instead of regular Parmesan.
Pesto Gnocchi
Ingredients
- 4 cups fresh basil leaves
- ½ cup olive oil
- ⅓ cup pine nuts
- 2 garlic cloves
- ¼ cup Parmesan cheese plus extra for sprinkling
- 1 teaspoon sea salt
- 16 ounce container store bought gnocchi
Instructions
Make Pesto
- Place basil, olive oil, pine nuts, garlic, and Parmesan in a food processor. Pulse until combined and chopped. (You may need to stop and push the mixture down with a spatula a few times.)
- While continually pulsing, drizzle in the olive oil and blend until desired consistency is reached. Set aside.
Make Gnocchi
- Bring a large pot of salted water to a boil over high heat. Cook gnocchi according to package directions.
- Drain gnocchi.
- Add desired amount of pesto to gnocchi and toss to coat.
- Plate gnocchi and top with extra Parmesan before serving.
Notes
- Add cooked, crumbled sausage, chopped grilled chicken or even cooked shrimp to the dish for a bit more protein.
- Toss in some roasted red peppers, roasted cherry tomatoes or chopped sundried tomatoes for added color and flavor.
- Make it extra decadent by stirring in a few tablespoons of heavy cream for a super creamy, luscious version.
- Add a hint of spice with a sprinkle of red pepper flakes!
- Gluten-free: While gnocchi is made with potatoes, most brands also contain wheat flower. Use a gluten-free gnocchi brand or something like cauliflower gnocchi to make this recipe gluten-free.
- Vegan or Dairy-Free: Use a plant-based "Parmesan-style" cheese instead of regular Parmesan.
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