This basil pesto gnocchi recipe is a hearty, delicious meal that's ready in just minutes and full of flavor. It's the perfect main dish or side for even the most hectic days.
I first had gnocchi when I was in my 30s, and I was instantly hooked. Since then, I've ordered it at restaurants and made it at home frequently. This pesto version is one of my favorites, and I can't wait for all of you to try it.
Basil Pesto Gnocchi Recipe
This was inspired by my gnocchi carbonara and crispy air fryer gnocchi recipe on this site and pairs well with this amazing fruit and spinach salad.
Why You Will Love this Recipe
- It's an easy recipe to make that's ready in just 20 minutes.
- It makes the perfect main or side dish for any occasion.
- It's a recipe that everyone in the family will love.
Top Tip:
Make sure not to overcook your gnocchi. As soon as they float to the top of your pot of boiling salted water thy are cooked and need to be removed to prevent mushy gnocchi.
Ingredients
It only takes a handful of ingredients to make this recipe, and they're all easily found at the grocery store. Be sure to check out the recipe card at the end of the post for exact amounts.
- Potato gnocchi
- Basil pesto
- Shredded mozzarella cheese
- Cherry tomatoes, halved
- Fresh basil
Substitutions and Variations
- Potato Gnocchi - Use butternut squash gnocchi, or your favorite pasta instead.
- Basil Pesto - Use sun-dried tomato, roasted red pepper pesto, arugula or spinach pesto instead.
- More Cheesy Flavor - add ¼ cup of pecorino romano or parmesan cheese to the pesto sauce.
- Mozzarella Cheese - try using cheddar, monterey jack, swiss, havarti, provolone, fontina, gouda, ricotta, feta or goat cheese instead.
- Cherry Tomatoes - Use grape tomatoes instead or a different vegetable like asparagus, eggplant, zucchini, artichoke hearts, sweet pepprs, onions, capers or olives.
- Fresh Basil - Use dried basil leaves or fresh or dried parsley, chives, cilantro, oregano or thyme instead.
- Go Nuts - Add a sprinkling of toasted walnuts, sunflower seeds, pine nuts or your favorite.
- Go Meaty - Add shredded or diced chicken, cooked sausage, ham, pancetta, bacon, ground beef, pork, a blend of meats or your favorite cooked meat.
- Make it Creamy - Add 2-3 tablespoons of heavy cream to your pesto for a creamy pesto gnocchi.
Instructions
This recipe only takes a few simple steps and a few minutes to make. It's incredibly simple. The highlights are below, but you can find the exact instructions in the recipe card at the end of the post.
1: Cook the gnocchi according to the package directions.
2: Combine gnocchi and all ingredients except tomatoes and fresh basil to a skillet. Cook until melted.
3: Stir in tomatoes and fresh basil.
Storage
Refrigerator: Store for up to 5 days in an air-tight container.
Freezer: Do not freeze. Gnocchi gets mushy when defrosted.
Reheat: Add the basil pesto gnocchi to a skillet, cover, and heat over medium-low heat until heated through, stirring occasionally.
What to Serve with Gnocchi Pesto
Gnocchi can be served with almost anything and we created a post about it if you need some ideas. You can basically use it anywhere you'd use pasta. Think of things like:
- Cream sauces lke our incredible Alfredo Sauce
- Tomato sauces like our Vodka Sauce or our Marinara Pasta
- Cheese sauces like our Creamy Parmesan
- Chicken, pork and beef roasts, steaks
Tips
- Before serving your dish hot out of the skillet, allow contents cool down slightly for about 5 minutes so that all ingredients blend together.
- Make sure not to overcook your gnocchi. As soon as they float to the top of your pot of boiling salted water thy are cooked and need to be removed to prevent mushy gnocchi.
FAQ
A large skillet works best.
Try using whole wheat gnocchi and light pesto.
Sure! Add some red pepper flakes or ground chili powder to the pesto for a kick of heat.
More Pasta Recipes
Do you like pasta? Here some recipes you may also like to try.
Pesto Gnocchi Recipe
Ready to get cooking? Remember that you can print this recipe if you would like.
Creamy Pesto Gnocchi
Ingredients
- ½ tablespoon oil
- 2 garlic cloves crushed or finely chopped
- 1 lb. potato gnocchi
- 1 cup heavy cream
- ¼ cup chicken broth
- ¼ cup basil pesto
- ¼ cup sun-dried tomatoes sliced into strips
- 1 cup baby spinach leaves tightly packed
- ½ cup parmesan grated
- salt to taste
- pepper to taste
- Fresh basil leaves for serving, optional
Instructions
- Heat the oil in a large skillet over a medium heat. Add the garlic and cook, stirring, for 1 minute or until fragrant.
- Add the gnocchi, cream, chicken broth, pesto and sun-dried tomatoes. Stir to combine and bring to a simmer, stirring occasionally. Cover with a lid and continue to simmer for 5 minutes, or until the gnocchi is tender.
- Remove the lid, and add the baby spinach leaves and parmesan. Simmer, stirring occasionally, until the parmesan has melted and spinach leaves have wilted, and the sauce has thickened. Season to taste with salt and pepper.
- Garnish the gnocchi with fresh basil leaves, if using, before serving.
Notes
- Avoid boiling the cream sauce, which can cause it to split. Keep it at a gentle simmer, and stir in the Parmesan off the heat for a smooth, creamy finish.
- If the sauce is too thick, add a splash of broth. If it's too thin, simmer uncovered for another minute to let the gnocchi's natural starches thicken it.
- The packaged gnocchi cooks directly in the creamy pesto sauce, so you don't need a separate pot or to drain it.
Nutrition
Terry says
I'm Italian so I always made gnocchi with my nonas old fashioned traditional sauce gravy. To be honest I was getting a little bored of it. I made the for my mother and i the other night and it was so great it will be hard to beat. Basil and mozzarella. I want to have it right now. Thanks 😊
Karin and Ken says
We love this recipe too. I’m so happy to hear you enjoyed it. Thank you for letting me know. All the best. Karin