If you’re looking for a meal that checks every box on your dinner wishlist—speedy, comforting, and positively bursting with color and flavor—let me introduce you to the Pesto Gnocchi Recipe. This dish brings pillowy potato gnocchi together with vibrant cherry tomatoes, tender spinach, and a generous swirl of basil pesto, all topped off with Parm for good measure. It’s the kind of meal I crave on hectic weeknights or anytime I want something that tastes like a hug in a bowl. Trust me, your family or guests will truly think you planned this days in advance, but only you’ll know it comes together in a flash!
Ingredients You’ll Need
Ingredients You’ll Need
The Pesto Gnocchi Recipe is all about gathering beautiful, simple ingredients that work together to create a meal with big flavors and even bigger comfort vibes. Each component brings something special, elevating this Italian classic in just minutes.
- Potato Gnocchi: Choose a high-quality, shelf-stable or refrigerated package—these little dumplings are the fluffy base for everything else.
- Olive Oil: Use a good extra-virgin olive oil to sauté the veggies and give the dish richness and depth.
- Cherry Tomatoes: Halved for quicker cooking, they create juicy bursts of sweetness and add gorgeous color.
- Baby Spinach: Wilts beautifully into the hot pan, bringing a pop of green and an extra hit of nutrients.
- Basil Pesto: Whether homemade or store-bought, pesto is the heart of the flavor—choose the freshest option you can find.
- Grated Parmesan Cheese: Salty, nutty Parm adds a final, crave-worthy flourish to the Pesto Gnocchi Recipe.
- Salt and Pepper: These kitchen staples let you tune everything to your liking.
- Fresh Basil (optional): Just a few leaves transform each plate into an Italian restaurant-worthy presentation.
How to Make Pesto Gnocchi Recipe
Step 1: Cook the Gnocchi
Start by bringing a big pot of salted water to a rolling boil, just like you would for pasta. Add the gnocchi and let them cook—watch closely! Once the gnocchi float to the top (usually in about 2 to 3 minutes), they’re perfectly done. Drain them well and set aside, resisting the urge to overcook, which can make them mushy.
Step 2: Sauté the Veggies
In your favorite large skillet, heat the olive oil over medium heat. Toss in the cherry tomatoes and let them sizzle, stirring occasionally, until their skins blister and they soften up—about 3 to 4 minutes. Next, add the baby spinach and cook for just about a minute, stirring, until it’s delicately wilted but still vibrant green.
Step 3: Combine Gnocchi and Vegetables
Now that your veggies are taking on lovely color and texture, add the drained gnocchi to the skillet. Gently stir everything together so the gnocchi can soak in all those tomato juices and mingle with the spinach. This short step helps the flavors merge and the gnocchi to get even more delicious.
Step 4: Stir in the Pesto
Remove the skillet from the heat and add the basil pesto. Stir gently but thoroughly so every gnocchi is coated in a glossy layer of pesto. Season with salt and pepper to taste—you might need just a bit, since pesto can be salty on its own. This is where your Pesto Gnocchi Recipe truly comes alive with herby aroma and color!
Step 5: Finish and Serve
Transfer the gnocchi to plates or a large serving bowl. Sprinkle generously with grated Parmesan and, if you’ve got some fresh basil handy, scatter a few torn leaves on top. Serve this beauty immediately while everything is still warm and at its best.
How to Serve Pesto Gnocchi Recipe
Garnishes
For the finishing touch that makes this dish as stunning as it is scrumptious, shower your Pesto Gnocchi Recipe with extra Parmesan and a dozen or so fresh basil leaves. Toasted pine nuts or a drizzle of high-quality olive oil also add elegance and nutty richness.
Side Dishes
I adore pairing this gnocchi with a crisp green salad and some warm, crusty bread. Both bring extra freshness and texture to your meal. If you want to up the protein, add grilled chicken, shrimp, or even sautéed mushrooms right on top—this dish welcomes them all with open arms.
Creative Ways to Present
Lean into the showstopper potential by serving in shallow pasta bowls or a brightly colored platter. For family-style fun, finish the Pesto Gnocchi Recipe tableside by swirling in the pesto just before everyone digs in. For a party, serve smaller portions in ramekins or tiny bowls as appetizers—it’s always a hit!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers from your Pesto Gnocchi Recipe, simply transfer them to an airtight container. They’ll stay fresh in the fridge for up to 3 days. Just be sure to give them a quick toss before reheating, as the pesto may settle.
Freezing
While gnocchi by themselves freeze beautifully, the assembled Pesto Gnocchi Recipe with veggies and pesto is best enjoyed fresh. If needed, you can freeze cooked, plain gnocchi separately; then thaw, reheat, and toss with freshly sautéed vegetables and pesto right before serving.
Reheating
For best results, reheat gently on the stovetop over medium-low heat, stirring often and adding a splash of water or broth to keep things saucy. Microwaving works too—cover loosely and heat in short bursts, stirring between each until just warmed through.
FAQs
Can I make this recipe vegan?
Absolutely! Just use vegan gnocchi (check the label as some contain eggs) and swap dairy-free pesto and Parmesan alternatives. The flavors are still outrageously good, so everyone will be happy.
What kind of pesto works best?
Classic basil pesto is always a hit in this Pesto Gnocchi Recipe, but feel free to get creative—try spinach, kale, arugula, or sun-dried tomato pesto for your own personal touch.
Can I add protein to this dish?
Yes, it’s easy to bulk up your Pesto Gnocchi Recipe! Sliced grilled chicken, shrimp, or sautéed mushrooms all pair wonderfully with the flavors and are welcome additions for a heartier main course.
What’s the best way to keep gnocchi from getting mushy?
Keep an eye on the pot and don’t overcook them! As soon as they float, drain them gently and handle with care. A quick sauté with other ingredients in the skillet keeps the texture just right.
Can I make gnocchi from scratch instead of packaged?
Homemade gnocchi is a fun adventure if you have the time. Just allow for extra prep, and make sure they are well-cooked before adding to the skillet. Either option delivers delicious results in this recipe!
Final Thoughts
I can’t wait for you to experience how outrageously delicious and comforting this Pesto Gnocchi Recipe truly is. From the first aromatic forkful, you’ll see why it’s become a favorite in my kitchen. Give it a try soon, and don’t be surprised if it becomes your go-to for quick, crowd-pleasing Italian dinners!
Print
Pesto Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A quick and delicious Pesto Gnocchi recipe that combines pillowy potato gnocchi with a flavorful basil pesto, cherry tomatoes, and baby spinach. This vegetarian dish is perfect for a satisfying weeknight meal.
Ingredients
Potato Gnocchi:
- 1 (16-ounce) package potato gnocchi
Other Ingredients:
- 2 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- 2 cups baby spinach
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves (optional, for garnish)
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions, typically 2–3 minutes, or until they float to the top. Drain and set aside.
- Prepare the Skillet: In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for 3–4 minutes until softened and slightly blistered. Add spinach and cook until wilted, about 1 minute.
- Combine: Add the cooked gnocchi to the skillet and stir to combine. Remove from heat and gently stir in the pesto until everything is evenly coated. Season with salt and pepper to taste.
- Serve: Sprinkle with Parmesan cheese and garnish with fresh basil if desired. Serve immediately.
Notes
- You can add grilled chicken, shrimp, or sautéed mushrooms for extra protein.
- Try a sun-dried tomato or arugula pesto for a flavor variation.
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