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A bowl of Pest Gnocchi with a spoon, and basil, Parmesan cheese, and basil pesto on the side.

Pesto Gnocchi Recipe

This Pesto Gnocchi recipe is flavorful, filling, and fast. You can prepare this delicious pasta dish in less than 15 minutes.
Course Main Course
Cuisine Italian
Prep Time 6 minutes
Cook Time 9 minutes
Total Time 15 minutes
Servings 4
Calories 333kcal
Author Dina


  • 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


  • 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.


How to reheat
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 pasta in an oven-safe dish and add some extra pesto. Cook them for about 5-10 minutes at 350 degrees Fahrenheit, until warmed through.


Calories: 333kcal | Carbohydrates: 42g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 625mg | Fiber: 3g | Sugar: 1g | Vitamin A: 367IU | Calcium: 117mg | Iron: 4mg