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Learn how to make a comforting, easy gnocchi side dish - Pesto Gnocchi! Made with pillowy, tender gnocchi, smothered in a homemade creamy pesto sauce. Ready in just 10 minutes!
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Creamy Pesto Gnocchi
This recipe for gnocchi with pesto is a complete weeknight dinner game changer! When I think about a comforting side dish, potato gnocchi is always on the list. They're quick, easy, and super versatile.
Pesto gnocchi is a family-friendly meal that can easily be whipped up in just 10 minutes from start to finish! It's so easy to make and tastes amazing.
The best part about this recipe is the homemade pesto Parmesan sauce. It is totally irresistible! I love serving this sauce with pasta dishes of all kinds, but it is especially delicious with gnocchi.
Pesto Gnocchi FAQs
Gnocchi is a type of pasta dumpling made out of potatoes, wheat, and eggs. It's similar to pasta, as you typically serve it with some type of sauce in the same way you would with noodles.
Serve pesto gnocchi as a side dish paired with chicken, pork, beef, or fish. It is a versatile dish you can enjoy with entrees of all kinds!
You can store leftover pesto gnocchi in the refrigerator for up to 5 days, but do not freeze cooked gnocchi, as the texture will change in the freezer and become mushy. You can freeze pesto, if desired. For best results, freeze in ice trays to control portion size, then move to freezer-safe bags or containers for up to 6 months labeled with the date. Thaw in the refrigerator overnight before using.
Pesto Gnocchi Ingredients
- Gnocchi
- Fresh basil
- Vegan Parmesan cheese or regular Parmesan cheese
- Garlic
- Pine nuts
- Salt
- Pepper
- Olive oil
How to Make Gnocchi with Pesto
- First, fill a pot with salty water (water needs to taste like seawater) and bring it to a boil. In the meantime, take a food processor or a high-speed blender and blend the basil leaves, pine nuts, Parmesan cheese, garlic, salt & pepper, and extra virgin olive oil. Run it until it turns into a creamy pesto.
- Next, add the gnocchi to the boiling water and wait for 2-3 minutes or until they start to float. Drain the water, add the gnocchi into a saucepan and pour the pesto over top, making sure to toss them around until all the gnocchi is covered.
- Top with fresh basil leaves, pepper, pine nuts and additional Parmesan cheese.
- Serve immediately and enjoy!
Pesto Gnocchi Recipe Tips
- How long should you cook gnocchi? Make sure to cook the gnocchi according to the package instructions. It cooks quickly and is ready once it starts to float in boiling water.
- You can keep this dish meat-free or you could add in chicken tenders for a kid-friendly chicken pesto gnocchi meal.
Storing and Reheating Leftovers
Storing: Carefully store any pesto gnocchi leftovers in an airtight container placed in the refrigerator for up to 4-5 days.
Reheating: Uncover and place in an oven-safe dish, cook for about 5-10 minutes at 350℉ until warmed through. Or, you can microwave for 2 minutes, stirring halfway through.
To help loosen the sauce you may need to add a splash of water when reheating.
More Potato Side Dish Recipes
- Grilled Potatoes in Foil
- Potato Pave
- German Potato Salad
- Smothered Potatoes
- Au Gratin Potatoes
- Try my High Protein Side Dishes!
Did you try this recipe? Let us know in the comments below, and leave a rating! We love to hear from you.
Pesto Gnocchi
Equipment
- Food processor or blender
- Saucepan
Ingredients
- 16 oz Gnocchi
- 2½ cups Fresh basil leaves
- 2 Tablespoons Vegan Parmesan cheese or regular Parmesan
- 3 cloves Garlic roughly chopped
- 2 Tablespoons Pinenuts
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- ¼ cup Extra virgin olive oil
Instructions
- First, fill a pot with salty water (water needs to taste like seawater) and bring it to a boil. In the meantime, take a food processor or a high-speed blender and blend the basil leaves, pine nuts, parmesan cheese, garlic, salt & pepper, and extra virgin olive oil and run it until it turns into a creamy pesto.2½ cups Fresh basil leaves, 2 Tablespoons Vegan Parmesan cheese, 3 cloves Garlic, 2 Tablespoons Pinenuts, 1 teaspoon Salt, ½ teaspoon Black pepper, ¼ cup Extra virgin olive oil
- Next, add the gnocchi into the boiling water and wait for 2-3 minutes or until they start to float. Drain the water, add the gnocchi into a saucepan and pour the pesto making sure to toss them around until all the gnocchi is covered.16 oz Gnocchi
- Top up with basil leaves, pepper, pine nuts, and additional parmesan cheese.2½ cups Fresh basil leaves, 2 Tablespoons Pinenuts, ½ teaspoon Black pepper, 2 Tablespoons Vegan Parmesan cheese
- Serve immediately and enjoy!
Notes
- How long to cook gnocchi? Make sure to cook the gnocchi according to the package instructions.
- I do not recommend freezing this gnocchi side dish.
- You can keep this dish meat-free or you could add in chicken tenders for a kid-friendly chicken pesto gnocchi meal.
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