This Pesto Gnocchi recipe is a quick, flavorful, and satisfying dish that’s ready in less than 15 minutes. With crispy pan-fried gnocchi tossed in fragrant basil pesto and topped with freshly grated Parmesan, it’s a perfect weeknight meal that delivers delicious Italian-inspired flavors with minimal effort.
Why You’ll Love This Recipe
Pesto Gnocchi is a simple yet indulgent dish that offers the best of both worlds: tender, pillowy gnocchi with a crispy, golden exterior and a rich, aromatic pesto sauce. The combination of the soft gnocchi and the creamy pesto makes every bite incredibly satisfying. It’s an ideal recipe when you need a fast, comforting meal without sacrificing flavor. Plus, the addition of garlic and Parmesan takes the flavor to the next level!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb potato gnocchi (uncooked)
- 2 tablespoons olive oil
- 1/4 cup basil pesto
- 1 small garlic clove, pressed
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Directions
- Cook the Gnocchi: Bring a pot of water to a boil. Add the uncooked gnocchi and cook for 2-4 minutes, or until the gnocchi floats to the top. Once the gnocchi is done, drain the water thoroughly.
- Pan-Fry the Gnocchi: Heat a medium-sized skillet over medium-high heat. Add the olive oil and let it warm up for about 1 minute. Then add the cooked gnocchi to the skillet.
- Crisp the Gnocchi: Pan-fry the gnocchi for about 2 minutes or until it turns golden and crispy on the outside.
- Add Pesto and Seasonings: Lower the heat to low. Add the basil pesto, pressed garlic, freshly grated Parmesan, and salt and pepper to taste. Toss everything together until the gnocchi is evenly coated.
- Serve: Serve the pesto gnocchi warm, garnished with more Parmesan if desired.
Servings and Timing
- Servings: 4
- Prep Time: 6 minutes
- Cook Time: 9 minutes
- Total Time: 15 minutes
Variations
- Add Protein: For a heartier meal, add grilled chicken, shrimp, or bacon to the dish.
- Vegetables: Toss in some sautéed spinach, sun-dried tomatoes, or roasted bell peppers for extra flavor and nutrition.
- Vegan Version: Replace Parmesan with nutritional yeast or a vegan cheese for a dairy-free version.
- Spicy Kick: Add a pinch of red pepper flakes to the pesto for some extra heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Reheating: To reheat, place the gnocchi in an oven-safe dish, add a little extra pesto, and bake at 350°F (175°C) for 5-10 minutes, or until warmed through. You can also reheat it in a skillet over low heat.
FAQs
Can I use store-bought pesto for this recipe?
Yes, store-bought pesto works perfectly for this recipe. Just ensure it’s a high-quality pesto for the best flavor.
Can I freeze the pesto gnocchi?
While you can freeze the uncooked gnocchi, it’s not recommended to freeze the cooked pesto gnocchi because the texture may change. It’s best enjoyed fresh.
Can I make this dish ahead of time?
You can prepare and cook the gnocchi ahead of time, but it’s best to assemble and heat the dish just before serving to maintain the crispy texture of the gnocchi.
Can I use other types of pasta for this recipe?
Though gnocchi is the star of this dish, you can use any pasta you prefer. Fusilli, penne, or farfalle would work well, but cooking times will vary.
How do I know when the gnocchi is cooked?
Gnocchi is ready when it floats to the top of the boiling water. After it floats, let it cook for an additional 1-2 minutes to ensure it’s tender throughout.
How can I make this dish spicier?
For a spicy kick, add red pepper flakes to the pesto or drizzle a bit of hot sauce over the gnocchi before serving.
Can I use gluten-free gnocchi?
Yes, gluten-free gnocchi will work just as well in this recipe. Make sure to follow the cooking instructions on the package for the best results.
How can I make this recipe creamy?
If you prefer a creamier pesto gnocchi, you can add a splash of cream or milk to the pesto before mixing it with the gnocchi.
Can I add more vegetables?
Absolutely! You can add any vegetables you like—spinach, zucchini, or roasted tomatoes are great options.
Can I make my own pesto for this recipe?
Of course! Homemade pesto is easy to make with basil, garlic, pine nuts, Parmesan, olive oil, and lemon juice. Fresh pesto will add an extra layer of flavor to the dish.
Conclusion
This Pesto Gnocchi recipe is quick, flavorful, and comforting—everything you want in a weeknight meal. The crispy gnocchi pairs perfectly with the rich, herby pesto, and the addition of Parmesan gives it a deliciously savory finish. Whether you’re looking for a fast meal or a simple yet indulgent dish, this recipe is sure to become a favorite. Enjoy it on its own or customize it with extra protein and veggies for a complete, satisfying meal!
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Pesto Gnocchi Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Pesto Gnocchi recipe is a quick, flavorful, and satisfying meal. In less than 15 minutes, you can prepare this easy Italian-inspired dish with crispy gnocchi, creamy basil pesto, and a sprinkle of Parmesan. Perfect for a fast weeknight dinner!
Ingredients
1 lb potato gnocchi (uncooked)
2 tablespoons olive oil
¼ cup basil pesto
1 small garlic clove (pressed)
¼ cup grated Parmesan cheese
Salt and pepper to taste
Instructions
Cook the Gnocchi:
Place the uncooked gnocchi into a pot of boiling water. Cook for 2-4 minutes or until the gnocchi floats to the top. Once done, drain the water well.
Pan-Fry the Gnocchi:
Heat a medium-sized skillet over medium-high heat. Add olive oil and let it warm up for about 1 minute. Add the cooked gnocchi to the skillet.
Pan-fry the gnocchi for about 2 minutes or until they become crispy on the outside.
Add the Pesto and Cheese:
Reduce the heat to low. Add the basil pesto, pressed garlic, freshly grated Parmesan cheese, salt, and pepper to the skillet. Mix everything well until the gnocchi is fully coated in the pesto.
Serve:
Serve the pesto gnocchi warm and enjoy!
Notes
How to Reheat:
Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. To reheat, place the gnocchi in an oven-safe dish, add some extra pesto, and bake at 350°F for 5-10 minutes until warmed through.
Customization:
Feel free to add extra toppings such as toasted pine nuts, fresh basil, or a squeeze of lemon for extra flavor.
- Prep Time: 6 minutes
- Cook Time: 9 minutes
- Category: Main Course
- Cuisine: Italian
