Go Back

Pesto Gnocchi

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.
Prep Time10 mins
Cook Time5 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Author: The Kitchen Prep

Ingredients

  • 4 cups fresh basil leaves
  • ½ cup olive oil
  • 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

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 (be sure to use vegetarian Parmesan cheese.)
  • 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.