If you love basil pesto, then you have to try this Pesto Gnocchi. Simple and delicious, it’s the perfect recipe when you want something warm, flavorful, and quick.
After this pesto gnocchi, you should try our Easy Penne Alla Vodka or end the meal with some Zeppoles (Italian Donuts).
Table Of Contents
Recipe Details
I love this herbaceous and flavorful recipe that is so easy to make, even on a busy weeknight. It’s so simple and uses pre-made basil pesto to save time.
- TASTE: This recipe is full of the herbaceous and fresh flavors of basil pesto and garlic. Add in the nutty Parmesan cheese and you have a filling and flavorful meal that will make it onto everyone’s favorites list.
- TEXTURE: This pasta is deliciously dense and chewy. With thick pesto sauce, it’s absolutely scrumptious.
- TIME: In 15 minutes, you can be serving up a plate of warm and comforting Pesto Gnocchi.
- EASE: This recipe is also simple and quick, perfect for busy nights when you don’t have much time to cook.
What You’ll Need
Ingredient Notes
- Potato gnocchi– You’ll need uncooked gnocchi.
- Olive oil- Adds flavor and helps the gnocchi pan fry.
- Basil pesto- This herbaceous spread adds wonderful flavor to the pasta.
- Garlic cloves- Pressed is best.
- Parmesan cheese- Grated please.
- Salt and Black Pepper– For extra flavor.
Add-ins and Substitutions
- Add meat. This Pesto Gnocchi is delicious with chicken or pork. You could also serve it alongside steak or fish, which also tastes great with basil pesto on top.
- Try other vegetables. For different flavors, you could include yellow or red peppers, sundried or cherry tomatoes, sun-dried tomatoes, zucchini, or broccoli.
- Substitute a different cheese. If you don’t have parmesan, you could use Asiago or Pecorino romano. Or if you don’t eat dairy, you can try a non-dairy cheese alternative, or even use nutritional yeast to mimic the nutty flavor.
- Add heavy cream- Simmer the basil pesto with a cup heavy cream to add a richer dimension to this pesto cream sauce.
How to Make Pesto Gnocchi
- Cook the gnocchi. Place the uncooked gnocchi in a pot of boiling water for 2-4 minutes. Then drain out the water.
- Pan-fry the gnocchi. Over medium-high heat, place a medium-sized skillet with olive oil in it. Once the oil has warmed up for a minute, add the gnocchi and pan-fry them for about 2 minutes. When they are crispy on the outside, drop the heat to low.
- Add the other ingredients. Now add the basil pesto, garlic, parmesan cheese, and salt and pepper to taste. Stir everything together and serve warm.
Pro Tip: You’ll know the gnocchi are finished cooking when they float to the top of the water.
Recipe Tips
- Salt the pasta water- Doing this infuses the gnocchi with salty flavor, in addition to the sauce.
- Preheat the oil- Doing this will help the gnocchi to crisp up instead of absorb the oil when it is not as hot.
- Use premade basil pesto- While you can process fresh basil, pine nuts, and oil together and make your own basil pesto, it’s much faster to use a premade, store-bought pesto.
FAQs
No, you don’t need to boil gnocchi before frying them, but if you like a softer texture for your pasta, then you should boil them first.
Gnocchi (pronounced NYOW-kee) are filling and tasty potato dumplings popular in Italy. This pasta type is chewy, dense, and filling.
Serving Suggestions
This homemade Pesto Gnocchi recipe is versatile and delicious. This simple to make dish tastes great with bread, salad, soup, and veggies.
- Bread: This pasta dish is great with toasted bread and butter or herb dipping oil. Try it with Focaccia Bread, Sourdough Bread, or Rustic Bread (overnight).
- Salad: Serve it with a Cucumber Tomato Feta Salad, Spinach Salad, Warm Broccoli Salad, or Couscous Arugula Salad.
- Soup: Enjoy this dish alongside a bowl of Potato Leek Soup, Chicken Gnocchi Soup, Cream of Mushroom Soup, or Shrimp Tempura Udon Soup.
- Vegetables: Serve this pasta recipe with some Keto Stuffed Mushrooms, Roasted Air Fryer Vegetables, Sauteed Garlic Asparagus, or Roasted Brussels Sprouts.
Make This Recipe in Advance
Make ahead: You can pre-cook the pasta and then store it in the fridge until you are ready to pan-fry it and add the basil pesto sauce.
Storing: To store Pesto Gnocchi, place any leftovers in an airtight container in the refrigerator. They will stay fresh for about 4-5 days. When you are ready to reheat them, place the gnocchi in an oven-safe dish and add some extra pesto. Cook them for about 5-10 minutes at 350 degrees Fahrenheit, until warmed through.
Freeze: You can freeze the gnocchi once it is cooked and cooled. Thaw it and fry it before adding the sauce and serving.
More Delicious Pasta Dishes!
Full Recipe Instructions
Pesto Gnocchi Recipe
Ingredients
- 1 lb potato gnocchi uncooked
- 2 tablespoon olive oil
- 1/4 cup basil pesto
- 1 small garlic cloves pressed
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Start off by placing 1 pound of uncooked potato gnocchi into a pot of boiling water for 2-4 minutes or until they float to the top. Once the gnocchi is done, drain the water out well.
- Heat a medium-sized skillet to medium-high heat. Then add 2 tablespoon olive oil. Let the oil warm up for about 1 minute, then add the cooked gnocchi.
- Pan-fry the gnocchi for about 2 minutes or until they become crispy on the outside. Then drop the heat to low.
- Then add 1/4 cup basil pesto, 1 small pressed or grated garlic clove, 1/4 cup of freshly grated Parmesan, and salt and pepper to taste. Mix everything together and serve warm.
Notes
Nutrition
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