A quick and delicious meal, Gnocchi with Pesto Sauce. Soft, pillowy gnocchi cooked in a simple pesto sauce with sun-dried tomatoes. Gnocchi Pesto can be prepared in under 20 minutes for a tasty, satisfying dinner on busy weeknights.
Want to have a quick and easy dinner? This Gnocchi with Pesto Sauce, also called Gnocchi al pesto, falls perfectly into the category of “quick and easy”. All you need is a pack of Gnocchi and pre-made pesto for this recipe.
You can also just make the pesto while the gnocchi is cooking. I used the Homemade Basil Walnut Pesto I shared last week. You can also use a store-bought pesto, such as from Costco or Trader Joe’s, or this pistachio pesto.
My husband is a vegetarian, and gnocchi is one of his favorite things to order at an Italian restaurant. Well, this was the case until I started making it at home.
If you have never had gnocchi, you are missing out, and it must definitely be on your upcoming grocery list. Gnocchi are like soft potato dumplings that are so comforting. And let’s not forget, it’s so easy to make (important criteria in my kitchen!).
Ingredients
Gnocchi: I used a pack of store-bought Potato Gnocchi. The one I used while creating this recipe is the Gnocchi Italiani at Trader Joe’s. This contains mashed potatoes, wheat flour, rice flour, and potato starch.
Pesto: You can use homemade pesto or store-bought. My family loves the taste of freshly made basil walnut pesto.
Sun-dried tomatoes: I like to use the ones that are in a jar, soaked in oil. Remove the tomatoes from the oil and add them to this dish.
How to Make Gnocchi Pesto?
Boil the gnocchi using the package directions. Make sure not to overcook the gnocchi. It is done when the gnocchi rise to the surface in the boiling water. Drain the water.
Then mix it with pesto and sun-dried tomatoes. Sprinkle some parmesan and garnish with fresh basil leaves. Taste and add salt if needed.
So that is all, and pesto gnocchi is ready!
Creamy Pesto Gnocchi
If you like it creamy, heat a pan on medium heat. Add 1/4 cup heavy cream and simmer for a minute. Add pesto and sun-dried tomatoes. Then immediately turn off the heat.
Add the cooked gnocchi and give it a gentle stir until it is all coated in the creamy sauce.
If you are looking for a quick and tasty meal, give this Gnocchi in Pesto Sauce a try. I am sure you will love it!
Recipe Tips
Do not overcook the gnocchi: It cooks very quickly. So make sure to keep an eye and cook only for the time as specified on the package. One trick to know when it is cooked is when the gnocchi rises to the surface in boiling water.
Pesto: I highly recommend using homemade pesto as it tastes so much better than store-bought.
Vegetarian: Make sure the cheese you’re using is vegetarian if you’re particular about that.
Additions: You can add protein, such as grilled chicken, to this gnocchi. Or add roasted veggies such as cherry tomatoes, bell peppers, or mushrooms.
Storing: You can store leftovers in the refrigerator for up to three days in an airy container. Reheat in the microwave with a splash of water.
More Pasta Recipes To Try
Gnocchi in Basil Pesto
Ingredients
- 1 lb Potato Gnocchi
- 3/4 cup Basil Pesto
- 2 tablespoon Sundried Tomatoes
- Parmesan cheese, add to taste
- Basil leaves , for garnish
Instructions
- Bring a large pot of water to boil. Cook the gnocchi following pack directions. Gnocchi is cooked when it rises to the surface of the water. Make sure to not overcook. Drain the water.
- Remove gnocchi with a slotted spoon or by straining it.
- Place in a large bowl and toss with the pesto & sun-dried tomatoes. (You can also lightly stir fry in a pan if you like)
- Serve topped with freshly grated Parmesan and basil leaves.
Notes
- If you like creamy pasta, add 1/4 cup of heavy cream along with the pesto.
I made your basil, spinach & Pistachio Pesto. It was delicious. Everyone in my family enjoyed it, with Gnocchi and salad.
Hi Amita – Happy to hear you all enjoyed the pesto and gnocchi.