Pesto Gnocchi is a comforting, quick meal you can make in about 10 minutes. With homemade basil pesto and soft, pillowy gnocchi, it’s simple, satisfying and full of flavor.
Basil pesto is one of the most versatile and delicious sauces — bright, herbaceous and perfect for tossing with gnocchi, pasta, roasted vegetables or grilled chicken.
This pesto gnocchi recipe takes about 10 minutes from start to finish, including time to make a quick basil pesto from scratch. It’s an ideal weeknight dinner when you want something effortless that still feels special.
Ingredients you need
The ingredients are straightforward: fresh basil, pine nuts, Parmesan, garlic, extra virgin olive oil and potato gnocchi. Use high-quality olive oil and freshly grated cheese for the best flavor.
Top tip: If you have time, make homemade gnocchi — they’re tender and delicious. Otherwise, store-bought potato gnocchi work perfectly and cook quickly.
Step by step recipe instructions
1. Bring a large pot of salted water to a boil.
2. While the water heats, make the pesto: combine fresh basil, pine nuts, garlic, grated Parmesan and olive oil in a bowl and blitz with an immersion blender or food processor until smooth and saucy.
3. Cook the gnocchi according to the package directions or until they float to the surface. Reserve a little of the cooking water before draining.
4. Drain the gnocchi and return them to the pot. Add the pesto and stir to coat evenly. If the sauce is too thick, add a splash of the reserved cooking water to emulsify and loosen the sauce.
5. Serve immediately with extra grated Parmesan.
Variations to try
There are plenty of ways to adapt this dish:
Add heat: sprinkle red pepper flakes over the finished dish or add a pinch of chili to the pesto for a subtle spicy kick.
Make it creamy: fold in a few spoonfuls of ricotta to the pesto for a richer, creamier sauce. Thin with reserved cooking water if necessary.
Add vegetables: stir in roasted or sautéed vegetables such as bell peppers, zucchini, broccolini, spinach or cherry tomatoes to make it more substantial.
Top tips for making this recipe
- Nuts: Pine nuts are classic in basil pesto, but almonds, cashews, walnuts or pistachios are great alternatives and add different flavor notes.
- Don’t overcook: Gnocchi cook very quickly — they’re done as soon as they float to the top of the water.
- Olive oil: Use a good extra virgin olive oil for bright, clean flavor.
- Cheese: Parmigiano-Reggiano or Pecorino Romano work well — choose the cheese you prefer.
- Storage: Pesto keeps in the refrigerator for 3–4 days (it may darken slightly; stir before using). Cooked gnocchi are best eaten immediately but can be stored 1–2 days and gently reheated.
More easy Italian recipes you might like
- Gnocchi with brown butter and sage sauce
- Easy ricotta gnocchi with broccoli cream sauce
- Grilled chicken spiedini
- Artichoke pasta
- Pasta with green beans, tomatoes and parsley pesto
If you try this Pesto Gnocchi, leave a comment to share how it turned out — I love hearing from readers.
Pesto Gnocchi
By Emily
Ingredients
- 1 lb (500g) gnocchi
- 2 cups (30g) fresh basil
- ½ cup (50g) freshly grated Parmesan
- 1 tbsp pine nuts
- 1 clove garlic
- ⅓ cup (80ml) extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil.
- Make the pesto: combine basil, pine nuts, garlic, Parmesan and olive oil and blend until smooth.
- Cook the gnocchi until they float, reserving a little cooking water.
- Drain and return gnocchi to the pot, add pesto and toss to coat. Add a splash of reserved water if needed to emulsify the sauce.
- Serve with extra Parmesan.
Notes
- Pine nuts are traditional, but almonds, cashews, walnuts or pistachios make tasty variations.
- Gnocchi cook very quickly — they’re done when they float.
- Use good extra virgin olive oil and freshly grated cheese for best results.
- Pesto keeps 3–4 days in the fridge; cooked gnocchi are best eaten immediately.
Nutrition
Calories: 413 kcal | Carbohydrates: 42 g | Protein: 10 g | Fat: 24 g | Saturated Fat: 5 g | Sodium: 586 mg
Nutrition information is an approximation.
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