Pesto Gnocchi
Soft, pillowy potato gnocchi tossed in a vibrant, nutty basil pesto with sweet cherry tomatoes. A quick and elegant Italian-American classic that comes together in under 20 minutes for a perfect weeknight dinner.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Cook the Gnocchi
- b.Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
- c.Carefully add the gnocchi and cook according to package directions, typically for 3-4 minutes. They are ready when they float to the surface.
- d.Before draining, use a heatproof mug to reserve about 1 cup of the starchy cooking water. This is crucial for the sauce.
- e.Drain the cooked gnocchi in a colander.
- 2
Step 2
- a.Sauté Tomatoes and Garlic
- b.While the gnocchi is cooking, heat the olive oil in a large skillet or pan over medium heat.
- c.Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to let it brown.
- d.Add the halved cherry tomatoes, 1/4 teaspoon of salt, and the black pepper. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
- 3
Step 3
- a.Combine Gnocchi and Pesto
- b.Add the drained gnocchi to the skillet with the tomatoes and toss gently to combine.
- c.Remove the skillet from the heat. This prevents the pesto from turning dark and oily.
- d.Add the basil pesto and toss until the gnocchi are evenly coated.
- e.Pour in 1/4 cup of the reserved pasta water and stir vigorously. Continue adding a tablespoon at a time until the sauce becomes creamy and clings to the gnocchi.
- 4
Step 4
- a.Finish and Serve
- b.Stir in half of the grated Parmesan cheese until it melts into the sauce.
- c.Taste and adjust seasoning if necessary, adding more salt or pepper as needed.
- d.Divide the pesto gnocchi among four bowls.
- e.Garnish with the remaining Parmesan cheese and toasted pine nuts. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use a high-quality, fresh pesto. The difference is noticeable.
- 2Don't skip reserving the pasta water. Its starch content is the key to creating a silky, emulsified sauce that isn't greasy.
- 3To prevent the basil in the pesto from losing its vibrant green color and fresh taste, always add it to the pan off the heat.
- 4For a richer dish, pan-fry the boiled gnocchi in a tablespoon of butter until golden brown before adding them to the tomatoes.
- 5Toast pine nuts in a dry skillet over medium-low heat for 2-3 minutes, watching carefully as they can burn quickly.
Adapt it for your goals.
Add Protein
Toss in grilled chicken strips, sautéed shrimp, or a can of drained cannellini beans for a more substantial meal.
Make it CreamyMake it Creamy
Stir in 2-3 tablespoons of heavy cream or mascarpone cheese along with the pesto for a richer, creamier sauce.
Vegetable BoostVegetable Boost
Add a few handfuls of fresh spinach at the end and let it wilt, or sauté sliced zucchini or mushrooms with the tomatoes.
Nut Free VersionNut-Free Version
Use a nut-free pesto made with sunflower seeds or pumpkin seeds. Garnish with toasted sunflower seeds instead of pine nuts.
Why this is on our healthy list.
Rich in Healthy Fats
The olive oil and pine nuts in pesto are excellent sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health and reducing bad cholesterol levels.
Antioxidant Powerhouse
Garlic, basil, and cooked tomatoes (rich in lycopene) provide a variety of antioxidants that help combat oxidative stress and inflammation in the body.
Provides Essential Vitamins
Tomatoes are a great source of Vitamin C, an immune-booster, and Vitamin K, which is important for bone health. Basil also contributes Vitamin K.
Frequently asked questions
One serving of this Pesto Gnocchi contains approximately 540-580 calories, depending on the specific brands of gnocchi and pesto used.