Save This 15-minute pesto gnocchi is my secret weapon for busy weeknights when everyone wants something hearty and comforting but I am short on time. Each bite of pillowy potato gnocchi in herby basil pesto feels both effortless and just a bit special. You can have a restaurant-worthy Italian meal on the table before the dishes even pile up.
This dish saved me when my friends dropped in unexpectedly right before dinnertime. We were all happily full and no one guessed how quickly it came together.
Ingredients
- Potato gnocchi: Choose fresh or vacuum packed gnocchi from the refrigerated section for the best texture Look for gnocchi made with mostly potato and few fillers for fluffier dumplings
- Basil pesto: A vibrant pesto brings everything together Well made store brands can work but if you have time homemade is always a treat To spot quality look for bright green color and a fresh herbal aroma
- Parmesan cheese: Grating it yourself just before serving is key for the richest flavor and best melt Age makes a difference so choose Parmigiano Reggiano if possible
- Extra virgin olive oil: A splash goes into the sauce for a silky finish Taste the oil before using to check for a fresh grassy scent
- Fresh basil leaves: For garnish and an extra punch of aroma Choose unwilted leaves that are deep green and glossy
- Black pepper: Crack it fresh for a sharp finish to contrast the creaminess
- Optional toasted pine nuts or grilled chicken: For more protein or crunch Use nuts that are golden not dark
Instructions
- Boil the Water:
- Fill a large pot with water and add a generous handful of salt Aim for water that tastes a little like the sea This is your only chance to season the gnocchi themselves Bring it to a rolling boil over high heat
- Cook the Gnocchi:
- Tip the gnocchi gently into the boiling water Stir once or twice to keep them from sticking Watch closely as they cook In just a couple of minutes they will float to the top which means they are ready to scoop out
- Warm the Pesto:
- While the gnocchi are cooking set a large skillet over low heat Pour in the basil pesto and olive oil Stir them together gently until just warmed through Do not let the mixture bubble or the flavor will lose its freshness
- Transfer and Toss:
- With a slotted spoon move the hot gnocchi right from the water into the skillet with pesto Reserve a few spoonfuls of the gnocchi water Add the gnocchi to the sauce and use a soft spatula to toss carefully Just coat the dumplings evenly
- Adjust the Sauce:
- If the sauce seems thick or sticky add a splash of reserved cooking water Stir to loosen until you have a glossy coating that clings but does not run off
- Add Cheese and Finish:
- Sprinkle freshly grated Parmesan over the gnocchi Still over low heat toss gently until the cheese melts into the sauce making everything creamy but not sticky
- Serve and Garnish:
- Spoon the gnocchi right onto plates Top with more Parmesan fresh basil leaves and plenty of cracked black pepper Serve immediately for the very best texture
Save This recipe always makes me think of my favorite basil plant on the kitchen windowsill One summer it grew so wild that I made pesto twice a week and my daughter would help pluck leaves Gnocchi night was our Friday ritual after soccer practice Because the whole meal can be finished in a single pan my kitchen always stayed clean and dinner never felt like a chore
Storage Tips
Leftover pesto gnocchi can be transferred to an airtight container and refrigerated for up to three days For best results reheat gently in a skillet with a splash of water or olive oil to loosen the sauce Microwaving is possible but goes slowly and stir often so the gnocchi stay tender Freezing is not ideal as it often changes the texture but it works in a pinch for single servings
Ingredient Substitutions
Feel free to swap in spinach or arugula pesto for a peppery twist If pine nuts are a concern choose nut free pesto or use sunflower seeds Many stores offer gluten free gnocchi made with rice or corn flour Use pecorino instead of Parmesan if you need a sheep milk cheese option For extra richness stir in a dollop of mascarpone just before serving
Serving Suggestions
A crisp green salad with lemon vinaigrette is a perfect fresh contrast Pair with simply roasted vegetables like zucchini cherry tomatoes or asparagus For a more substantial dinner try adding sautéed mushrooms or a portion of rotisserie chicken Right before serving drizzle with more olive oil for extra shine and aroma
Save Try this pesto gnocchi for a quick dinner that delivers full Italian flavor and effortless comfort. A cozy meal awaits in just fifteen minutes.
Recipe FAQs
- → Can I use homemade gnocchi for this meal?
Absolutely. Homemade gnocchi adds a tender texture and richer potato flavor, though store-bought options work just as well for convenience.
- → How can I make the sauce creamier?
Add a splash of reserved pasta water to loosen and silkify the pesto when tossing gnocchi in the skillet.
- → Is this suitable for vegetarians?
Yes, it’s vegetarian as long as you use a vegetarian-friendly Parmesan and check pesto ingredients.
- → What are good topping suggestions?
Toasted pine nuts, extra Parmesan, fresh basil, or even grilled chicken enhance flavor and add protein.
- → Can I swap the basil pesto for other versions?
Try arugula pesto, sun-dried tomato pesto, or other herb-based blends for unique flavor variations.
- → Which allergens should I be aware of?
This dish may contain milk, tree nuts, and wheat. Verify ingredient labels for specific allergen information.