Gnocchi with Pesto Sauce (Easy 15-Minute Dinner)
Pillowy potato gnocchi tossed in vibrant, herbaceous basil pesto. This quick Italian dinner tastes gourmet but comes together in just 15 minutes using store-bought gnocchi and homemade or jarred pesto.
Make the pesto (if homemade)
In a food processor or blender, combine 2 cups packed fresh basil leaves, 1/3 cup pine nuts, 3 peeled garlic cloves, 1/2 cup grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until roughly chopped. With the motor running, slowly drizzle in 1/2 cup extra virgin olive oil through the feed tube until the mixture is smooth and creamy. Add 1 tablespoon lemon juice and pulse once more. Taste and adjust seasoning if needed. If using store-bought pesto, skip this step and have 3/4 cup ready.
💡 Pro Tips:
- •Toast the pine nuts in a dry skillet for 2-3 minutes for deeper flavor.
- •Add the oil slowly to create a smooth emulsion.
Cook the gnocchi
Bring a large pot of salted water to a rolling boil. Add 1 pound of gnocchi. Fresh gnocchi cooks very quickly—it's done when the pieces float to the surface, usually 2-3 minutes. Shelf-stable gnocchi may take 3-4 minutes. Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the gnocchi in a colander.
💡 Pro Tips:
- •Don't overcook gnocchi or it becomes mushy.
- •The starchy pasta water helps the pesto coat the gnocchi.
Toast the gnocchi (optional but recommended)
For extra flavor and texture, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the cooked gnocchi in a single layer. Let them sit undisturbed for 2-3 minutes until golden and crispy on the bottom. Gently toss and cook for another 1-2 minutes. This step is optional but adds wonderful texture contrast.
💡 Pro Tips:
- •Don't stir too much—let the gnocchi develop a golden crust.
- •This step transforms the dish from good to restaurant-quality.
Combine with pesto
Reduce heat to low. Add 3/4 cup pesto to the skillet with the gnocchi (or add the gnocchi to a bowl if you skipped the toasting step). Add 2-4 tablespoons of reserved pasta water, starting with 2 tablespoons. Toss gently until the gnocchi is evenly coated with the pesto. The pasta water helps thin the pesto so it coats each piece beautifully. Add more water if needed to reach desired consistency.
💡 Pro Tips:
- •The sauce should cling to the gnocchi, not pool at the bottom.
- •Low heat prevents the pesto from losing its bright green color.
Serve immediately
Transfer the gnocchi to serving plates or bowls. Top with extra grated Parmesan cheese, a few fresh basil leaves, toasted pine nuts if desired, and halved cherry tomatoes for a pop of color and freshness. Serve immediately while hot.
💡 Pro Tips:
- •Cherry tomatoes add brightness and balance to the rich pesto.
- •A drizzle of good olive oil on top elevates the presentation.
- Large pot (for cooking gnocchi)
- Food processor or blender (for homemade pesto)
- Large skillet (optional, for toasting gnocchi)
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- 💡Store-bought pesto saves time and works beautifully for this recipe. Look for high-quality brands with simple ingredients.
- 💡Leftover pesto can be stored in an airtight container in the refrigerator for up to 1 week. Pour a thin layer of olive oil on top to prevent browning.
- 💡For a lighter version, substitute half the pesto with ricotta cheese—it creates a creamy pesto sauce.
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