15-Minute Pesto Gnocchi (Printable Version)

Quick basil pesto gnocchi tossed with Parmesan and olive oil—an Italian-inspired comfort dish in minutes.

# What You’ll Need:

→ Gnocchi

01 - 1.1 lb potato gnocchi (store-bought or homemade)

→ Sauce

02 - 1/2 cup basil pesto (store-bought or homemade)
03 - 1/4 cup freshly grated Parmesan cheese
04 - 2 tbsp extra-virgin olive oil

→ Garnish

05 - Fresh basil leaves, for serving
06 - Additional Parmesan cheese, for serving
07 - Freshly ground black pepper, to taste

# Step-by-Step Guide:

01 - Fill a large pot with water, season generously with salt, and bring to a rolling boil over high heat.
02 - Add potato gnocchi to the boiling water and cook according to package directions, usually 2 to 3 minutes, until they float.
03 - While gnocchi is cooking, combine basil pesto and olive oil in a large skillet. Warm gently over low heat, ensuring the sauce does not boil.
04 - Using a slotted spoon, transfer cooked gnocchi directly to the skillet with warm pesto. Reserve several tablespoons of cooking water.
05 - Gently toss gnocchi in the pesto sauce to coat evenly, adding reserved cooking water as needed for a silky consistency.
06 - Stir in grated Parmesan cheese until distributed and sauce is glossy.
07 - Plate gnocchi immediately and garnish with additional Parmesan, fresh basil leaves, and freshly cracked black pepper.

# Additional Tips::

01 -
  • Relies on just a handful of quality ingredients
  • Ready in about the time it takes to boil water
  • No chopping or fuss perfect for hectic days
  • Naturally vegetarian with easy gluten free adaptation
  • Delivers bold Italian flavors in every forkful
02 -
  • High in satisfying carbs and some protein perfect for a quick meal
  • Excellent base for add ins like vegetables or seared chicken
  • Stores well for lunches just reheat gently so the sauce stays silky
03 -
  • Watch your gnocchi carefully They cook fast and can go mushy if left in the boiling water too long Use a timer if needed
  • Save some pasta water Always helpful for adjusting the sauce especially if you want ultra creamy gnocchi
  • If serving a crowd build the gnocchi and pesto in batches for the silkiest sauce and less clumping
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