Flavor-packed creamy pesto gnocchi is quick and easy-to-make midweek comfort meal. Made with fresh homemade basil walnut pesto and store-bought gnocchi, it takes 20 minutes or less(if pesto is made ahead) to whip up this dish.
Thought you’ll be interested in pan fried gnocchi, chicken pesto pasta, sun dried tomato pesto, basil walnut pesto.
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Ingredients you’ll need
Here’s what you’ll need:
- 1 lb gnocchi (store bough or fresh homemade)
- ½ cup basil pesto (homemade or store bought)
- ½ cup cream
- Salt and pepper to taste
- ½ cup sun dried tomato (optional)
- 1 lemon zest
- ⅓ cup Parmesan cheese (grated or shaved)
Ingredients additions & substitutions
- Add protein: stir roasted chicken with pesto sauce and gnocchi. You can also add shrimp, salmon, or sausages to the pasta dish
- Extra veggies: stir in baby spinach to pesto gnocchi along with sun-dried tomatoes. Feel free to add any vegetables of your choice to the dish. Vegetables like zucchini and grilled corn are best here.
- Extra flavors: along with lemon zest you can add extra flavor to the sauce by adding in a splash of white cooking wine or some butter for extra richness.
How to make pesto gnocchi recipe
Make basil walnut pesto-
You can make pesto at home in just 5 minutes. To make pesto use any nut you have in hand. Pine nuts are traditionally used to make pesto you can also use walnuts, almonds, cashews, or pistachios whichever you have in hand. Basil walnut pesto is all time favorite and I make it quite often to use it in this recipe and this one.
Cook Gnocchi-
Bring a large pot of water to boil. Add 2 teaspoons of salt to boiling water.
Once the water starts boiling, add gnocchi (use fresh homemade or store-bought).
Cook gnocchi as per packet instructions. Gnocchi cooks much quicker than pasta, in 1 or 2 minutes it’ll start floating.
- While the gnocchi is cooking, add fresh pesto and cream to a skillet. Stir together. Allow it to just heat up(a minute or two), DO NOT BOIL. Pesto will oxidize and lose its bright vibrant color if overheated.
- Soon as gnocchi begins to float, drain it out of hot water and add it directly to the skillet with pesto cream.
- Reduce heat to lowest temperature.
- Add salt and pepper to taste along with sun-dried tomato. Stir until thoroughly coated.
- Add a splash of pasta cooked water to emulsify the sauce if needed.
- Remove pan from heat.
- Add freshly grated lemon zest and Parmesan cheese (grated or shaved).
- Stir together and serve immediately.
- Pesto gnocchi is best when served immediately hot. As it sits, the sauce will thicken.
Top tips to make best pesto gnocchi
- If making pesto at home, use the best quality olive oil. Toasting nuts briefly in a pan enhances the taste and flavor of pesto. Toast the nuts before grinding them with other pesto ingredients.
- Don’t overcook gnocchi. It will turn into mush. Gnocchi cooks much quicker than pasta, in 1 or 2 minutes it’ll start floating. Keep an eye.
- Add a splash of pasta-cooked water to emulsify the sauce. You can also add warm chicken stock instead of pasta-cooked water to enhance the taste.
- Serve pesto gnocchi fresh soon as it’s made.
FAQS
Yes you can.
You can use store-bought (fresh from the freezer section or shelf-stable gnocchi from the dried pasta aisle) or fresh homemade gnocchi.
You can use any type of gnocchi to make pesto gnocchi, potato gnocchi, potato ricotta gnocchi, sweet potato gnocchi, or pumpkin gnocchi all works.
You overcooked gnocchi. If you overcook gnocchi it will turn into mush. Cook gnocchi as per packet instructions if using store-bought. Gnocchi cooks much quicker than pasta, in 1 or 2 minutes it’ll start floating. Keep an eye out.
There could be a couple of reasons why pesto gnocchi isn’t vibrant green in color.
1. You used store-bought pesto that isn’t fresh and vibrant green in color.
2. You overcooked pesto and cream sauce. Remember do not boil the sauce, allow it to just heat up.
3. Pesto gnocchi when stored for a long time, will oxidize and turn brown. Always serve pesto gnocchi immediately for the best taste.
If you have leftover gnocchi, you can store them in airtight container refrigerated for 1 or 2 days. But it will oxidize and turn brown. Leftover gnocchi won’t be bright vibrant green. But it will taste good. Best make enough for one time and eat immediately.
MORE PASTA RECIPES
- Baked Feta Pasta
- Broccoli Pasta
- Instant Pot Mac and Cheese
- Butternut Squash Mac and Cheese
- Super Simple One Pot Pasta
- Roasted Red Pepper Pasta
- Greek Pasta Salad
- Chicken Pesto Pasta
- Cajun Chicken Pasta
- Garlic Shrimp Pasta
- Bruschetta Chicken Pasta
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📋Pesto Gnocchi Recipe
Ingredients
- 1 lb gnocchi store bough or fresh homemade
- ½ cup basil pesto homemade or store bought
- ½ cup cream
- Salt and pepper to taste
- ½ cup sun dried tomato optional
- 1 lemon zest
- ⅓ cup Parmesan cheese grated or shaved
Instructions
Make basil walnut pesto-
- You can pesto at home in just 5 minutes. To make pesto use any nut you have in hand. Pine nuts are traditionally used to make pesto you can also use walnuts, almonds, cashews, or pistachios whichever you have in hand. Basil walnut pesto is all time favorite and I make it quite often to use it in this recipe and this one.
Cook Gnocchi-
- Bring a large pot of water to boil. Add 2 teaspoons of salt to boiling water.
- Once the water starts boiling, add gnocchi (use fresh homemade or store-bought).
- Cook gnocchi as per packet instructions. Gnocchi cooks much quicker than pasta, in 1 or 2 minutes it’ll start floating.
Pesto Gnocchi-
- While the gnocchi is cooking, add fresh pesto and cream to a skillet. Stir together. Allow it to just heat up(a minute or two), DO NOT BOIL. Pesto will oxidize and lose its bright vibrant color if overheated.
- Soon as gnocchi begins to float, drain it out of hot water and add it directly to the skillet with pesto cream.
- Reduce heat to lowest temperature.
- Add salt and pepper to taste along with sun-dried tomato. Stir until thoroughly coated.
- Add a splash of pasta-cooked water to emulsify the sauce if needed.
- Remove pan from heat.
- Add freshly grated lemon zest and Parmesan cheese (grated or shaved).
- Stir together and serve immediately.
- Pesto gnocchi is best when served immediately hot. As it sits, the sauce will thicken.
Video
Notes
Nutrition
Recipe Notes
- If making pesto at home, use the best quality olive oil. Toasting nuts briefly in a pan enhances the taste and flavor of pesto. Toast the nuts before grinding them with other pesto ingredients.
- Don’t overcook gnocchi. It will turn mushy. Gnocchi cooks much quicker than pasta, in 1 or 2 minutes it’ll start floating. Keep an eye.
- Add a splash of pasta-cooked water to emulsify the sauce. You can also add warm chicken stock instead of pasta-cooked water to enhance the taste.
- Serve pesto gnocchi fresh soon as it’s made.
Created by Jyothi Rajesh
Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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