Pesto Gnocchi Recipe

5 from 1 vote

This basil pesto gnocchi recipe is easy to make and loaded with flavor. Tender gnocchi, pesto, tomatoes, and cheese? Oh, it's so good.

Prep Time10

Cook Time10

Total Time20

Servings:

Calories: 339kcal

Prepare gnocchi according to package directions.
After draining, place gnocchi in a large greased skillet over medium heat.
Add pesto and mozzarella cheese. Allow to cook, stirring often, until cheese is melted.
Stir in tomatoes and fresh basil.

If your sauce seems a bit too thick, you can add ¼ cup milk and stir it in until blended.
Use parchment paper to line baking sheets for easy cleanup when transferring cooked gnocchi.
If you’re not using fresh basil strips, consider topping off with grated Parmesan cheese or crushed pine nuts instead for added crunch and flavor!
Roast cherry tomatoes in olive oil and garlic with a sprinkle of sea salt prior to mixing them into your dish for more flavorful results!
Try tossing cooked gnocchi with diced vegetables such as zucchini or bell peppers during the last few minutes of cooking time in order to make this dish even heartier!
For a richer flavor, add ¼ cup of Parmesan cheese to the pesto sauce.
For a creamier texture, mix ¼ cup milk into your sauce while stirring it on low heat before serving it over gnocchi.
Mix the pesto, mozzarella cheese, and tomatoes together in a bowl before adding them to the skillet for an easier transfer of ingredients.
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.