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A vibrant close-up showcases a plate of delicious Pesto Gnocchi, featuring soft potato dumplings coated in bright green pesto sauce.

Easy Pesto Gnocchi

This recipe delivers pesto gnocchi that is bursting with flavor and has a delightful, melt-in-your-mouth texture. It combines store-bought or homemade gnocchi with a fresh pesto sauce, sautéed garlic and cherry tomatoes, and a generous grating of Parmesan cheese for a quick and satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh pesto
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • Parmesan cheese, for grating to taste
  • Salt to taste
  • Pepper to taste
  • 2 cups fresh basil leaves, packed
  • 1/4 cup pine nuts, toasted
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon salt, or to taste
  • Pinch of black pepper, or to taste

Equipment

  • large pot
  • skillet
  • Food processor
  • colander
  • Grater
  • Measuring cups
  • Measuring spoons
  • Stirring spoon

Method
 

  1. Prepare the Pesto: Combine basil, pine nuts, garlic, Parmesan cheese, salt, and pepper in a food processor. Pulse until finely chopped. Slowly drizzle in the olive oil while the processor is running until a smooth paste forms. Taste and adjust seasoning as needed.
  2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, plus 1 minute more. Drain well.
  3. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
  4. Add the Tomatoes: Add the halved cherry tomatoes to the skillet and cook for about 5 minutes, until they start to soften and release their juices.
  5. Combine and Serve: Add the cooked gnocchi to the skillet with the tomatoes and garlic. Toss gently to combine. Stir in the pesto. Season with salt and pepper to taste. Serve immediately, garnished with freshly grated Parmesan cheese.

Notes

Use fresh, fragrant basil for your pesto. High-quality extra virgin olive oil is also essential. Don't overcook the gnocchi; cook until they float, plus 1 minute. Sauté the minced garlic in olive oil until fragrant, about 30 seconds, and do not burn it. Sauté halved cherry tomatoes in the skillet until they soften and release their juices. Add a tablespoon or two of pasta water to the pesto to create a creamy sauce. Toss gently to combine and season to taste. Serve immediately.